Afuega'l Pitu Cheese vs Vlašić Cheese
Afuega'l Pitu Cheese is a different varieties based on form, shape, and aging cow-milk cheese from Spain, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Afuega'l Pitu Cheese?
Afuega'l pitu is an unpasteurized cow's milk cheese from Asturias in northern Spain, sold plain white or paprika red. Its name translates as "strangle the chicken," and it holds Protected Designation of Origin status from Spain and the EU.
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 Afuega'l Pitu Cheese and Vlašić Cheese?
- Origin: Afuega'l Pitu Cheese (Spain), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Afuega'l Pitu Cheese (cow's milk), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Afuega'l Pitu Cheese (unpasteurized), Vlašić Cheese (Strained)
- Texture: Afuega'l Pitu Cheese (Different varieties based on form, shape, and aging), Vlašić Cheese (Solid, spreadable)
- Aging: Afuega'l Pitu Cheese (Fresh to mid-ripened), Vlašić Cheese (Minimum 60 days)
- Taste: Afuega'l Pitu Cheese (Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Afuega'l Pitu Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | Spain | Bosnia And Herzegovina |
| Specific Origin | Asturias | Vlašić Mountain |
| Milk Type | Cow's milk | Ewe’s milk |
| Milk Treatment | Unpasteurized | Strained |
| Texture | Different varieties based on form, shape, and aging | Solid, spreadable |
| Rind | White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses | — |
| Aging | Fresh to mid-ripened | Minimum 60 days |
| Taste | Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses | Milky sour, moderately salty |
Taste Comparison: Does Afuega'l Pitu Cheese Taste Like Vlašić Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Vlašić Cheese brings milky sour, moderately salty character. More specifically, Afuega'l Pitu Cheese shows sweet or hot spanish paprika in the roxu (red) version, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Afuega'l Pitu Cheese at fresh to mid-ripened develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Afuega'l Pitu Cheese for Vlašić Cheese?
Afuega'l Pitu Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect different varieties based on form, shape, and aging bite and body where the recipe calls for solid, spreadable. Flavor-wise, Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Afuega'l Pitu Cheese or Vlašić Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a different varieties based on form, shape, and aging cheese, go with Afuega'l Pitu Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Afuega'l Pitu Cheese suits recipes that want lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Afuega'l Pitu Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Afuega'l Pitu Cheese originates in Spain, while Vlašić Cheese comes from Bosnia and Herzegovina. Afuega'l Pitu Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Afuega'l Pitu Cheese is typically aged fresh to mid-ripened, Vlašić Cheese minimum 60 days.
Is Afuega'l Pitu Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Afuega'l Pitu Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Afuega'l Pitu Cheese taste like Vlašić Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Vlašić Cheese is milky sour, moderately salty.
What is Afuega'l Pitu Cheese made of?
Afuega'l Pitu Cheese is made from cow milk (unpasteurized), using very small amounts of calf rennet. It's typically aged fresh to mid-ripened. It originates in Spain.
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, Afuega'l Pitu Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Afuega'l Pitu Cheese is different varieties based on form, shape, and aging, while Vlašić Cheese is solid, spreadable.