Livno Cheese vs Vlašić Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Livno Cheese?
Livno is a cheese from the Livno area of Bosnia and Herzegovina, first made in the 19th century using the French method for Gruyère. It is made mostly from a mix of sheep's and cow's milk, with a robust flavor that turns tangy with longer aging.
What Is Vlašić Cheese?
Vlašić, also sold as Travnik cheese, is a white brined cheese from the Vlašić mountain above Travnik in central Bosnia and Herzegovina. Traditionally made from sheep milk, it ripens in brine and comes out mostly dry and quite salty.
What's the Difference Between Livno Cheese and Vlašić Cheese?
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Livno Cheese (Heated), Vlašić Cheese (Strained)
- Texture: Livno Cheese (Solid), Vlašić Cheese (Solid, spreadable)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Vlašić Cheese (Minimum 60 days)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Livno Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | Bosnia And Herzegovina |
| Specific Origin | Livno Area | Vlašić Mountain |
| Milk Type | Sheep’s and cow’s milk | Ewe’s milk |
| Milk Treatment | Heated | Strained |
| Texture | Solid | Solid, spreadable |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | Minimum 60 days |
| Taste | Mildly milky sour, moderately salty and piquant | Milky sour, moderately salty |
Taste Comparison: Does Livno Cheese Taste Like Vlašić Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Livno Cheese at 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%) develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Livno Cheese for Vlašić Cheese?
Livno Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect solid bite and body where the recipe calls for solid, spreadable. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Livno Cheese or Vlašić Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a solid cheese, go with Livno Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Livno Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Livno Cheese is made from cow and sheep milk; Vlašić Cheese uses sheep. Aging also differs: Livno Cheese is typically aged 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%), Vlašić Cheese minimum 60 days.
Is Livno Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Vlašić Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
What is Livno Cheese made of?
Livno Cheese is made from cow and sheep milk (heated), using natural calf rennet powd rennet. It's typically aged 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%). It originates in Bosnia and Herzegovina.
What is Vlašić Cheese made of?
Vlašić Cheese is made from sheep milk (strained), using local natural calf rennet. It's typically aged minimum 60 days. It originates in Bosnia and Herzegovina.
Which should I choose, Livno Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Vlašić Cheese is solid, spreadable.