Bitto Cheese vs Vlašić Cheese
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
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 Bitto Cheese and Vlašić Cheese?
- Origin: Bitto Cheese (Italy), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Bitto Cheese (Raw), Vlašić Cheese (Strained)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Vlašić Cheese (Solid, spreadable)
- Aging: Bitto Cheese (Minimum of 70 days), Vlašić Cheese (Minimum 60 days)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Bitto Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | Italy | Bosnia And Herzegovina |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Vlašić Mountain |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Ewe’s milk |
| Milk Treatment | Raw | Strained |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Solid, spreadable |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | — |
| Aging | Minimum of 70 days | Minimum 60 days |
| Taste | Mild and sweet when young, stronger and spicier with age | Milky sour, moderately salty |
Taste Comparison: Does Bitto Cheese Taste Like Vlašić Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Vlašić Cheese brings milky sour, moderately salty character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Bitto Cheese for Vlašić Cheese?
Bitto Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for solid, spreadable. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Bitto Cheese or Vlašić Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Bitto Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Vlašić Cheese comes from Bosnia and Herzegovina. Bitto Cheese is made from cow and goat milk; Vlašić Cheese uses sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Vlašić Cheese minimum 60 days.
Is Bitto Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Vlašić Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Vlašić Cheese is milky sour, moderately salty.
What is Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.
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, Bitto Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Vlašić Cheese is solid, spreadable.