Feta Cheese vs Vlašić Cheese

Q: Is Feta Cheese the same as Vlašić Cheese?

No. Feta Cheese and Vlašić Cheese are distinct cheeses from Greece 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 Feta Cheese for Vlašić Cheese?

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

Q: Which should I choose, Feta 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.

Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

What Is Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

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 Feta Cheese and Vlašić Cheese?

Origin: Feta Cheese (Greece), Vlašić Cheese (Bosnia and Herzegovina)
Milk type: Feta Cheese (goat's and sheep's milk), Vlašić Cheese (Ewe’s milk)
Milk treatment: Feta Cheese (Pasteurized, sometimes raw), Vlašić Cheese (Strained)
Texture: Feta Cheese (Soft, white, aged in brine), Vlašić Cheese (Solid, spreadable)
Aging: Feta Cheese (2 months to longer), Vlašić Cheese (Minimum 60 days)
Taste: Feta Cheese (Sharp to mild), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

	Feta Cheese	Vlašić Cheese
Country of Origin	Greece	Bosnia And Herzegovina
Specific Origin	Mainland Greece And Lesbos Prefecture	Vlašić Mountain
Milk Type	Goat's and sheep's milk	Ewe’s milk
Milk Treatment	Pasteurized, sometimes raw	Strained
Texture	Soft, white, aged in brine	Solid, spreadable
Rind	None	—
Aging	2 months to longer	Minimum 60 days
Taste	Sharp to mild	Milky sour, moderately salty

Taste Comparison: Does Feta Cheese Taste Like Vlašić Cheese?

Feta Cheese reads as sharp to mild, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Feta Cheese shows sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer., while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Feta Cheese at 2 months to longer develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Feta Cheese for Vlašić Cheese?

Feta Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for solid, spreadable. Flavor-wise, Feta Cheese reads as sharp to mild while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Feta Cheese or Vlašić Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Which is your favorite?

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Frequently Asked Questions

Is Feta Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Feta Cheese originates in Greece, while Vlašić Cheese comes from Bosnia and Herzegovina. Feta Cheese is made from goat and sheep milk; Vlašić Cheese uses sheep. Aging also differs: Feta Cheese is typically aged 2 months to longer, Vlašić Cheese minimum 60 days.

Is Feta Cheese similar to Vlašić Cheese?

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

Can I substitute Feta Cheese for Vlašić Cheese?

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

Does Feta Cheese taste like Vlašić Cheese?

Feta Cheese reads as sharp to mild, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Feta Cheese made of?

Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

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, Feta Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Vlašić Cheese is solid, spreadable.