Chèvre (Goat Cheese) vs Vlašić Cheese
Chèvre (Goat Cheese) is a soft goat-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Chèvre (Goat Cheese)?
Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.
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 Chèvre (Goat Cheese) and Vlašić Cheese?
- Origin: Chèvre (Goat Cheese) (France), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Chèvre (Goat Cheese) (Goat), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Chèvre (Goat Cheese) (pasteurized or unpasteurized), Vlašić Cheese (Strained)
- Texture: Chèvre (Goat Cheese) (soft), Vlašić Cheese (Solid, spreadable)
- Aging: Chèvre (Goat Cheese) (not aged for long), Vlašić Cheese (Minimum 60 days)
- Taste: Chèvre (Goat Cheese) (tangy), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Chèvre (Goat Cheese) | Vlašić Cheese | |
|---|---|---|
| Country of Origin | France | Bosnia And Herzegovina |
| Specific Origin | France, Especially The Loire Valley And Poitou | Vlašić Mountain |
| Milk Type | Goat | Ewe’s milk |
| Milk Treatment | Pasteurized or unpasteurized | Strained |
| Texture | Soft | Solid, spreadable |
| Rind | Light colored | — |
| Aging | Not aged for long | Minimum 60 days |
| Taste | Tangy | Milky sour, moderately salty |
Taste Comparison: Does Chèvre (Goat Cheese) Taste Like Vlašić Cheese?
Chèvre (Goat Cheese) reads as tangy, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Chèvre (Goat Cheese) offers goaty, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Chèvre (Goat Cheese) shows mild, creamy, sometimes fruity, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Chèvre (Goat Cheese) at not aged for long develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Chèvre (Goat Cheese) for Vlašić Cheese?
Chèvre (Goat Cheese) can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for solid, spreadable. Flavor-wise, Chèvre (Goat Cheese) reads as tangy while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Chèvre (Goat Cheese) or Vlašić Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Chèvre (Goat Cheese). For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Chèvre (Goat Cheese) suits recipes that want tangy notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Chèvre (Goat Cheese) the same as Vlašić Cheese?
No, they're distinct cheeses. Chèvre (Goat Cheese) originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Chèvre (Goat Cheese) is made from goat milk; Vlašić Cheese uses sheep. Aging also differs: Chèvre (Goat Cheese) is typically aged not aged for long, Vlašić Cheese minimum 60 days.
Is Chèvre (Goat Cheese) similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chèvre (Goat Cheese) for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Chèvre (Goat Cheese) taste like Vlašić Cheese?
Chèvre (Goat Cheese) reads as tangy, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Chèvre (Goat Cheese) leans goaty, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
What is Chèvre (Goat Cheese) made of?
Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. 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, Chèvre (Goat Cheese) or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chèvre (Goat Cheese) is soft, while Vlašić Cheese is solid, spreadable.