Herve Cheese vs Vlašić Cheese

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

What Is Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

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 Herve Cheese and Vlašić Cheese?

• Origin: Herve Cheese (Belgium), Vlašić Cheese (Bosnia and Herzegovina)
• Milk type: Herve Cheese (cow's milk), Vlašić Cheese (Ewe’s milk)
• Milk treatment: Herve Cheese (raw), Vlašić Cheese (Strained)
• Texture: Herve Cheese (soft, artisan), Vlašić Cheese (Solid, spreadable)
• Aging: Herve Cheese (about 3 months), Vlašić Cheese (Minimum 60 days)
• Taste: Herve Cheese (smooth, spicy), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

Taste Comparison: Does Herve Cheese Taste Like Vlašić Cheese?

Herve Cheese reads as smooth, spicy, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Herve Cheese offers pungent, strong, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Herve Cheese shows sweet when young, spicy with age, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Herve Cheese for Vlašić Cheese?

Herve 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, Herve Cheese reads as smooth, spicy while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Herve 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 Herve Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Frequently Asked Questions

Is Herve Cheese the same as Vlašić Cheese?

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

Is Herve Cheese similar to Vlašić Cheese?

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

Can I substitute Herve Cheese for Vlašić Cheese?

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

Does Herve Cheese taste like Vlašić Cheese?

Herve Cheese reads as smooth, spicy, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Herve Cheese leans pungent, strong, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

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, Herve Cheese or Vlašić Cheese?

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