Coulommiers Cheese vs Pljevlja Cheese
Coulommiers Cheese
Pljevlja Cheese
Coulommiers Cheese is a soft cow-milk cheese from France, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.
What Is Coulommiers Cheese?
Coulommiers is a soft cheese from the Brie region of France, similar to Brie but smaller in size. It has a creamy texture and a mild, buttery flavor that becomes more earthy and complex as it ripens. The cheese is encased in an edible white mold rind that helps to mature the cheese from the outside in.
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 Coulommiers Cheese and Pljevlja Cheese?
- Origin: Coulommiers Cheese (France), Pljevlja Cheese (Montenegro)
- Milk type: Coulommiers Cheese (cow's milk), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
- Texture: Coulommiers Cheese (Soft), Pljevlja Cheese (Soft to semihard)
- Aging: Coulommiers Cheese (4-8 weeks), Pljevlja Cheese (4 to 8 weeks)
Side-by-Side Comparison
| Coulommiers Cheese | Pljevlja Cheese | |
|---|---|---|
| Country of Origin | France | Montenegro |
| Specific Origin | Seine-Et-Marne, Brie | Northern Montenegro, Municipality Of Pljevlja |
| Milk Type | Cow's milk | Sheep’s milk, cow’s milk, mixed |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft | Soft to semihard |
| Rind | White Penicillium candidum | — |
| Aging | 4-8 weeks | 4 to 8 weeks |
| Taste | Fresh, creamy to fine, stronger | — |
Taste Comparison: Does Coulommiers Cheese Taste Like Pljevlja Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Coulommiers Cheese at 4-8 weeks develops a different profile than Pljevlja Cheese at 4 to 8 weeks.
Can You Substitute Coulommiers Cheese for Pljevlja Cheese?
Coulommiers Cheese can stand in for Pljevlja 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 soft to semihard.
Which Is Better, Coulommiers Cheese or Pljevlja Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Coulommiers Cheese. For a soft to semihard profile, Pljevlja Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Coulommiers Cheese the same as Pljevlja Cheese?
No, they're distinct cheeses. Coulommiers Cheese originates in France, while Pljevlja Cheese comes from Montenegro. Coulommiers Cheese is made from cow milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Coulommiers Cheese is typically aged 4-8 weeks, Pljevlja Cheese 4 to 8 weeks.
Is Coulommiers Cheese similar to Pljevlja Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Coulommiers Cheese for Pljevlja Cheese?
You can, but expect a shift in richness and milk character.
Does Coulommiers Cheese taste like Pljevlja Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Coulommiers Cheese made of?
Coulommiers Cheese is made from cow milk (unpasteurized). It's typically aged 4-8 weeks. It originates in France.
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, Coulommiers Cheese or Pljevlja Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Coulommiers Cheese is soft, while Pljevlja Cheese is soft to semihard.