Anthotyro Cheese vs Vlašić Cheese

Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

What Is Anthotyro Cheese?

Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.

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 Anthotyro Cheese and Vlašić Cheese?

• Origin: Anthotyro Cheese (Greece), Vlašić Cheese (Bosnia and Herzegovina)
• Milk type: Anthotyro Cheese (goat's or sheep's milk), Vlašić Cheese (Ewe’s milk)
• Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Vlašić Cheese (Strained)
• Texture: Anthotyro Cheese (hard, whey), Vlašić Cheese (Solid, spreadable)
• Taste: Anthotyro Cheese (salty, tangy), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

Taste Comparison: Does Anthotyro Cheese Taste Like Vlašić Cheese?

Anthotyro Cheese reads as salty, tangy, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Anthotyro Cheese offers strong, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Anthotyro Cheese shows sweet, creamy and unsalted when fresh, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste.

Can You Substitute Anthotyro Cheese for Vlašić Cheese?

Anthotyro Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, whey bite and body where the recipe calls for solid, spreadable. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Anthotyro Cheese or Vlašić Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, whey cheese, go with Anthotyro Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Frequently Asked Questions

Is Anthotyro Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Vlašić Cheese comes from Bosnia and Herzegovina. Anthotyro Cheese is made from goat or sheep milk; Vlašić Cheese uses sheep.

Is Anthotyro Cheese similar to Vlašić Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Anthotyro Cheese for Vlašić Cheese?

You can, but expect a shift in richness and milk character.

Does Anthotyro Cheese taste like Vlašić Cheese?

Anthotyro Cheese reads as salty, tangy, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Anthotyro Cheese leans strong, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Anthotyro Cheese made of?

Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.

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, Anthotyro Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Vlašić Cheese is solid, spreadable.