Blue Cheese vs Vlašić Cheese

Q: Is Blue Cheese the same as Vlašić Cheese?

No. Blue Cheese and Vlašić Cheese are distinct cheeses from France 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 Blue Cheese for Vlašić Cheese?

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

Q: Which should I choose, Blue 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.

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 Blue Cheese and Vlašić Cheese?

Origin: Blue Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
Milk type: Blue Cheese (Cow, Sheep, Goat), Vlašić Cheese (Ewe’s milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Vlašić Cheese (Strained)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Vlašić Cheese (Solid, spreadable)
Aging: Blue Cheese (Typically aged 2-6 months), Vlašić Cheese (Minimum 60 days)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

	Blue Cheese	Vlašić Cheese
Country of Origin	France	Bosnia And Herzegovina
Specific Origin	—	Vlašić Mountain
Milk Type	Cow, Sheep, Goat	Ewe’s milk
Milk Treatment	Pasteurized or Raw	Strained
Texture	Crumbly, Creamy, Semi-Soft	Solid, spreadable
Rind	Natural	—
Aging	Typically aged 2-6 months	Minimum 60 days
Taste	Sharp, Tangy, Savory, Salty, Pungent	Milky sour, moderately salty

Taste Comparison: Does Blue Cheese Taste Like Vlašić Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Blue Cheese for Vlašić Cheese?

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

Which Is Better, Blue Cheese or Vlašić Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Blue Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Blue Cheese is made from cow, goat, or sheep milk; Vlašić Cheese uses sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Vlašić Cheese minimum 60 days.

Is Blue Cheese similar to Vlašić Cheese?

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

Can I substitute Blue Cheese for Vlašić Cheese?

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

Does Blue Cheese taste like Vlašić Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

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, Blue Cheese or Vlašić Cheese?

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