Armenian String Cheese vs Vlašić Cheese

Q: Is Armenian String Cheese the same as Vlašić Cheese?

No. Armenian String Cheese and Vlašić Cheese are distinct cheeses from Armenia and Bosnia and Herzegovina respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Armenian String Cheese for Vlašić Cheese?

In most recipes you can swap Armenian String Cheese for Vlašić Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Armenian String Cheese or Vlašić Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

What Is Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

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 Armenian String Cheese and Vlašić Cheese?

Origin: Armenian String Cheese (Armenia), Vlašić Cheese (Bosnia and Herzegovina)
Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Vlašić Cheese (Ewe’s milk)
Texture: Armenian String Cheese (semi-soft), Vlašić Cheese (Solid, spreadable)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Vlašić Cheese (Minimum 60 days)
Taste: Armenian String Cheese (mild), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

	Armenian String Cheese	Vlašić Cheese
Country of Origin	Armenia	Bosnia And Herzegovina
Specific Origin	Armenia	Vlašić Mountain
Milk Type	Cow's, goat's or sheep's milk	Ewe’s milk
Milk Treatment	Soured skimmed milk	Strained
Texture	Semi-soft	Solid, spreadable
Aging	1 to 2 days in factories, longer in brine when made by hand	Minimum 60 days
Taste	Mild	Milky sour, moderately salty

Taste Comparison: Does Armenian String Cheese Taste Like Vlašić Cheese?

Armenian String Cheese reads as mild, while Vlašić Cheese brings milky sour, moderately salty character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Armenian String Cheese for Vlašić Cheese?

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

Which Is Better, Armenian String Cheese or Vlašić Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Armenian String Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Vlašić Cheese comes from Bosnia and Herzegovina. Armenian String Cheese is made from cow, goat, or sheep milk; Vlašić Cheese uses sheep. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Vlašić Cheese minimum 60 days.

Is Armenian String Cheese similar to Vlašić Cheese?

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

Can I substitute Armenian String Cheese for Vlašić Cheese?

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

Does Armenian String Cheese taste like Vlašić Cheese?

Armenian String Cheese reads as mild, while Vlašić Cheese is milky sour, moderately salty.

What is Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

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, Armenian String Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Vlašić Cheese is solid, spreadable.