Mâconnais Cheese vs Pljevlja Cheese

Q: Is Mâconnais Cheese the same as Pljevlja Cheese?

No. Mâconnais Cheese and Pljevlja Cheese are distinct cheeses from France and Montenegro respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Mâconnais Cheese for Pljevlja Cheese?

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

Q: Does Mâconnais Cheese taste like Pljevlja Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Mâconnais Cheese or Pljevlja 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.

Mâconnais Cheese

Pljevlja Cheese

Mâconnais Cheese is a soft, homogenous, creamy, firm, smooth goat-milk cheese from France, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.

What Is Mâconnais Cheese?

Mâconnais is a small goat's milk cheese from Burgundy, France, sometimes made with a mix of goat's and cow's milk. It is shaped like a little truncated cone and has held AOC certification since 2005.

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 Mâconnais Cheese and Pljevlja Cheese?

Origin: Mâconnais Cheese (France), Pljevlja Cheese (Montenegro)
Milk type: Mâconnais Cheese (Goat's milk), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
Texture: Mâconnais Cheese (Soft, homogenous, creamy, firm, smooth), Pljevlja Cheese (Soft to semihard)
Aging: Mâconnais Cheese (Minimum ripening period results in a weight of 50 to 65 g), Pljevlja Cheese (4 to 8 weeks)

Side-by-Side Comparison

	Mâconnais Cheese	Pljevlja Cheese
Country of Origin	France	Montenegro
Specific Origin	Mâconnais Region, Including Specific Municipalities In The Département Du Rhône And Département De Saône Et Loire.	Northern Montenegro, Municipality Of Pljevlja
Milk Type	Goat's milk	Sheep’s milk, cow’s milk, mixed
Milk Treatment	Raw	—
Texture	Soft, homogenous, creamy, firm, smooth	Soft to semihard
Rind	Covered mainly with geotrichum; may develop blue penicillium marks	—
Aging	Minimum ripening period results in a weight of 50 to 65 g	4 to 8 weeks
Taste	Salty, tangy	—

Taste Comparison: Does Mâconnais Cheese Taste Like Pljevlja Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Mâconnais Cheese at minimum ripening period results in a weight of 50 to 65 g develops a different profile than Pljevlja Cheese at 4 to 8 weeks.

Can You Substitute Mâconnais Cheese for Pljevlja Cheese?

Mâconnais Cheese can stand in for Pljevlja Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, homogenous, creamy, firm, smooth bite and body where the recipe calls for soft to semihard.

Which Is Better, Mâconnais Cheese or Pljevlja Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, homogenous, creamy, firm, smooth cheese, go with Mâconnais Cheese. For a soft to semihard profile, Pljevlja Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Mâconnais Cheese the same as Pljevlja Cheese?

No, they're distinct cheeses. Mâconnais Cheese originates in France, while Pljevlja Cheese comes from Montenegro. Mâconnais Cheese is made from goat milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Mâconnais Cheese is typically aged minimum ripening period results in a weight of 50 to 65 g, Pljevlja Cheese 4 to 8 weeks.

Is Mâconnais Cheese similar to Pljevlja Cheese?

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

Can I substitute Mâconnais Cheese for Pljevlja Cheese?

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

Does Mâconnais Cheese taste like Pljevlja Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Mâconnais Cheese made of?

Mâconnais Cheese is made from goat milk (raw), using small amount added rennet. It's typically aged minimum ripening period results in a weight of 50 to 65 g. 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, Mâconnais Cheese or Pljevlja Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mâconnais Cheese is soft, homogenous, creamy, firm, smooth, while Pljevlja Cheese is soft to semihard.