Kalathaki Limnou Cheese vs Vlašić Cheese
Kalathaki Limnou Cheese is a soft goat or sheep-milk cheese from Greece, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Kalathaki Limnou Cheese?
Kalathaki Limnou is a fresh brined cheese from the Greek island of Lemnos, made from sheep's milk with up to 30 percent goat's milk. Protected as a PDO since 1996, it is named for the small basket molds that leave their pattern on its surface.
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 Kalathaki Limnou Cheese and Vlašić Cheese?
- Origin: Kalathaki Limnou Cheese (Greece), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Kalathaki Limnou Cheese (Pasteurized sheep's milk, Goat’s milk (up to 30%)), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Kalathaki Limnou Cheese (Pasteurized), Vlašić Cheese (Strained)
- Texture: Kalathaki Limnou Cheese (Soft), Vlašić Cheese (Solid, spreadable)
- Aging: Kalathaki Limnou Cheese (Three weeks at 14-18°C, then at least two months at <6°C), Vlašić Cheese (Minimum 60 days)
- Taste: Kalathaki Limnou Cheese (Pleasant, slightly acidic), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Kalathaki Limnou Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | Greece | Bosnia And Herzegovina |
| Specific Origin | Lemnos, Aegean Sea | Vlašić Mountain |
| Milk Type | Pasteurized sheep's milk, Goat’s milk (up to 30%) | Ewe’s milk |
| Milk Treatment | Pasteurized | Strained |
| Texture | Soft | Solid, spreadable |
| Rind | No external rind | — |
| Aging | Three weeks at 14-18°C, then at least two months at <6°C | Minimum 60 days |
| Taste | Pleasant, slightly acidic | Milky sour, moderately salty |
Taste Comparison: Does Kalathaki Limnou Cheese Taste Like Vlašić Cheese?
Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Kalathaki Limnou Cheese offers rich, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Kalathaki Limnou Cheese shows soft, white cheese with a slightly acidic taste and rich aroma. carries marks of the baskets used., while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Kalathaki Limnou Cheese at three weeks at 14-18°c, then at least two months at <6°c develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Kalathaki Limnou Cheese for Vlašić Cheese?
Kalathaki Limnou 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, Kalathaki Limnou Cheese reads as pleasant, slightly acidic while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Kalathaki Limnou 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 Kalathaki Limnou Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Kalathaki Limnou Cheese suits recipes that want pleasant, slightly acidic notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Kalathaki Limnou Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Kalathaki Limnou Cheese originates in Greece, while Vlašić Cheese comes from Bosnia and Herzegovina. Kalathaki Limnou Cheese is made from goat or sheep milk; Vlašić Cheese uses sheep. Aging also differs: Kalathaki Limnou Cheese is typically aged three weeks at 14-18°c, then at least two months at <6°c, Vlašić Cheese minimum 60 days.
Is Kalathaki Limnou Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kalathaki Limnou Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Kalathaki Limnou Cheese taste like Vlašić Cheese?
Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Kalathaki Limnou Cheese leans rich, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
What is Kalathaki Limnou Cheese made of?
Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. 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, Kalathaki Limnou Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kalathaki Limnou Cheese is soft, while Vlašić Cheese is solid, spreadable.