Limburger Cheese vs Vlašić Cheese

Limburger Cheese is a firm to spreadable cow-milk cheese from Belgium, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

What Is Limburger Cheese?

Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops 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 Limburger Cheese and Vlašić Cheese?

• Origin: Limburger Cheese (Belgium), Vlašić Cheese (Bosnia and Herzegovina)
• Milk type: Limburger Cheese (Cow’s milk), Vlašić Cheese (Ewe’s milk)
• Milk treatment: Limburger Cheese (raw), Vlašić Cheese (Strained)
• Texture: Limburger Cheese (Firm to spreadable), Vlašić Cheese (Solid, spreadable)
• Aging: Limburger Cheese (3 months), Vlašić Cheese (Minimum 60 days)
• Taste: Limburger Cheese (Meaty, farmyard), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

Taste Comparison: Does Limburger Cheese Taste Like Vlašić Cheese?

Limburger Cheese reads as meaty, farmyard, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Limburger Cheese offers pungent, body odor-like, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Limburger Cheese shows created in the 1800s by belgian trappist monks and renowned for its pungent odor, limburger cheese evolves from firm and crumbly to exceptionally creamy and stinky over three months. the odor, akin to smelly feet, is due to brevibacterium linens used in the brine wash. now predominantly produced in germany, with a significant historical presence in the american midwest, particularly wisconsin. traditionally served with dark bread, brown mustard, onion slices, and beer. despite its notoriety for its distinctive smell, limburger remains a famous washed-rind cheese, enjoyed in sandwiches or with boiled potatoes and butter., while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Limburger Cheese at 3 months develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Limburger Cheese for Vlašić Cheese?

Limburger Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to spreadable bite and body where the recipe calls for solid, spreadable. Flavor-wise, Limburger Cheese reads as meaty, farmyard while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Limburger Cheese or Vlašić Cheese?

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

Frequently Asked Questions

Is Limburger Cheese the same as Vlašić Cheese?

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

Is Limburger Cheese similar to Vlašić Cheese?

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

Can I substitute Limburger Cheese for Vlašić Cheese?

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

Does Limburger Cheese taste like Vlašić Cheese?

Limburger Cheese reads as meaty, farmyard, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Limburger Cheese leans pungent, body odor-like, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Limburger Cheese made of?

Limburger Cheese is made from cow milk (raw). It's typically aged 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, Limburger Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Limburger Cheese is firm to spreadable, while Vlašić Cheese is solid, spreadable.