Camembert Cheese vs Vlašić Cheese

Q: Is Camembert Cheese the same as Vlašić Cheese?

No. Camembert 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 Camembert Cheese for Vlašić Cheese?

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

Q: Which should I choose, Camembert 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.

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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 Camembert Cheese and Vlašić Cheese?

Origin: Camembert Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
Milk type: Camembert Cheese (cow's milk), Vlašić Cheese (Ewe’s milk)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Vlašić Cheese (Strained)
Texture: Camembert Cheese (soft, artisan), Vlašić Cheese (Solid, spreadable)
Aging: Camembert Cheese (minimum 3 weeks), Vlašić Cheese (Minimum 60 days)
Taste: Camembert Cheese (slightly sour, stronger than brie), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

	Camembert Cheese	Vlašić Cheese
Country of Origin	France	Bosnia And Herzegovina
Specific Origin	Camembert, Normandy, Northwest France	Vlašić Mountain
Milk Type	Cow's milk	Ewe’s milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Strained
Texture	Soft, artisan	Solid, spreadable
Rind	Bloomy	—
Aging	Minimum 3 weeks	Minimum 60 days
Taste	Slightly sour, stronger than brie	Milky sour, moderately salty

Taste Comparison: Does Camembert Cheese Taste Like Vlašić Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Camembert Cheese for Vlašić Cheese?

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

Which Is Better, Camembert Cheese or Vlašić Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Camembert Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Camembert Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Vlašić Cheese minimum 60 days.

Is Camembert Cheese similar to Vlašić Cheese?

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

Can I substitute Camembert Cheese for Vlašić Cheese?

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

Does Camembert Cheese taste like Vlašić Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Camembert Cheese leans buttery, rich, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. 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, Camembert Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Vlašić Cheese is solid, spreadable.