Cabrales Cheese vs Vlašić Cheese
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Cabrales Cheese?
Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.
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 Cabrales Cheese and Vlašić Cheese?
- Origin: Cabrales Cheese (Spain), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Cabrales Cheese (cow's milk), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Cabrales Cheese (unpasteurized), Vlašić Cheese (Strained)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Vlašić Cheese (Solid, spreadable)
- Aging: Cabrales Cheese (2 to 3 months), Vlašić Cheese (Minimum 60 days)
- Taste: Cabrales Cheese (Intense, piquant), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Cabrales Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | Spain | Bosnia And Herzegovina |
| Specific Origin | Asturias | Vlašić Mountain |
| Milk Type | Cow's milk | Ewe’s milk |
| Milk Treatment | Unpasteurized | Strained |
| Texture | Unctuous, compact, no eyes | Solid, spreadable |
| Rind | Natural | — |
| Aging | 2 to 3 months | Minimum 60 days |
| Taste | Intense, piquant | Milky sour, moderately salty |
Taste Comparison: Does Cabrales Cheese Taste Like Vlašić Cheese?
Cabrales Cheese reads as intense, piquant, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Cabrales Cheese offers strong, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Cabrales Cheese for Vlašić Cheese?
Cabrales Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous, compact, no eyes bite and body where the recipe calls for solid, spreadable. Flavor-wise, Cabrales Cheese reads as intense, piquant while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Cabrales Cheese or Vlašić Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a unctuous, compact, no eyes cheese, go with Cabrales Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Cabrales Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Vlašić Cheese comes from Bosnia and Herzegovina. Cabrales Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Vlašić Cheese minimum 60 days.
Is Cabrales Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Vlašić Cheese?
Cabrales Cheese reads as intense, piquant, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Cabrales Cheese leans strong, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
What is Cabrales Cheese made of?
Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.
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, Cabrales Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Vlašić Cheese is solid, spreadable.