Blue Vein (Australian) Cheese vs Pljevlja Cheese
Blue Vein (Australian) Cheese is a semi-soft, blue-veined cow-milk cheese from Australia, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.
What Is Blue Vein (Australian) Cheese?
Blue Vein cheese from Australia is made from cow's milk, which can be either pasteurized or unpasteurized. This cheese is semi-soft and features the characteristic blue veins that are formed by the mold used in its production. It has a salty and sharp flavor, which is complemented by a notably strong and stinky aroma. The cheese has a natural rind and shows a blue color due to the mold. Blue Vein is a bold choice for those who enjoy intensely flavored cheeses and pairs well with robust accompaniments like fresh pears or walnuts.
What Is Pljevlja Cheese?
Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.
What's the Difference Between Blue Vein (Australian) Cheese and Pljevlja Cheese?
- Origin: Blue Vein (Australian) Cheese (Australia), Pljevlja Cheese (Montenegro)
- Milk type: Blue Vein (Australian) Cheese (cow's milk), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
- Texture: Blue Vein (Australian) Cheese (semi-soft, blue-veined), Pljevlja Cheese (Soft to semihard)
Side-by-Side Comparison
| Blue Vein (Australian) Cheese | Pljevlja Cheese | |
|---|---|---|
| Country of Origin | Australia | Montenegro |
| Specific Origin | — | Northern Montenegro, Municipality Of Pljevlja |
| Milk Type | Cow's milk | Sheep’s milk, cow’s milk, mixed |
| Milk Treatment | Pasteurized or unpasteurized | — |
| Texture | Semi-soft, blue-veined | Soft to semihard |
| Rind | Natural | — |
| Aging | — | 4 to 8 weeks |
| Taste | Salty, sharp | — |
Taste Comparison: Does Blue Vein (Australian) Cheese Taste Like Pljevlja Cheese?
Their flavor profiles are distinct.
Can You Substitute Blue Vein (Australian) Cheese for Pljevlja Cheese?
Blue Vein (Australian) Cheese can stand in for Pljevlja Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, blue-veined bite and body where the recipe calls for soft to semihard.
Which Is Better, Blue Vein (Australian) Cheese or Pljevlja Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, blue-veined cheese, go with Blue Vein (Australian) Cheese. For a soft to semihard profile, Pljevlja Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Blue Vein (Australian) Cheese the same as Pljevlja Cheese?
No, they're distinct cheeses. Blue Vein (Australian) Cheese originates in Australia, while Pljevlja Cheese comes from Montenegro. Blue Vein (Australian) Cheese is made from cow milk; Pljevlja Cheese uses cow or sheep.
Is Blue Vein (Australian) Cheese similar to Pljevlja Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Vein (Australian) Cheese for Pljevlja Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Vein (Australian) Cheese taste like Pljevlja Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Blue Vein (Australian) Cheese made of?
Blue Vein (Australian) Cheese is made from cow milk (pasteurized or unpasteurized). It originates in Australia.
What is Pljevlja Cheese made of?
Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.
Which should I choose, Blue Vein (Australian) Cheese or Pljevlja Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Vein (Australian) Cheese is semi-soft, blue-veined, while Pljevlja Cheese is soft to semihard.