Mimolette Cheese vs Vlašić Cheese

Q: Is Mimolette Cheese the same as Vlašić Cheese?

No. Mimolette Cheese and Vlašić Cheese are distinct cheeses from France 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 Mimolette Cheese for Vlašić Cheese?

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

Q: Which should I choose, Mimolette 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.

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

What Is Mimolette Cheese?

Mimolette is a hard, bright orange cow's milk cheese made around Lille in northern France. It is sold at several ages, from young wheels that taste like Parmesan to extra-old ones with a hazelnut flavor and a grey, mite-worked rind.

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 Mimolette Cheese and Vlašić Cheese?

Origin: Mimolette Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
Milk type: Mimolette Cheese (Cow's milk), Vlašić Cheese (Ewe’s milk)
Milk treatment: Mimolette Cheese (Pasteurized), Vlašić Cheese (Strained)
Texture: Mimolette Cheese (Smooth, creamy body), Vlašić Cheese (Solid, spreadable)
Aging: Mimolette Cheese (6 weeks to 24 months), Vlašić Cheese (Minimum 60 days)
Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

	Mimolette Cheese	Vlašić Cheese
Country of Origin	France	Bosnia And Herzegovina
Specific Origin	Flanders Area Of Pas-De-Calais	Vlašić Mountain
Milk Type	Cow's milk	Ewe’s milk
Milk Treatment	Pasteurized	Strained
Texture	Smooth, creamy body	Solid, spreadable
Rind	Natural	—
Aging	6 weeks to 24 months	Minimum 60 days
Taste	Sweet, less acidic, fruity, nutty, caramel	Milky sour, moderately salty

Taste Comparison: Does Mimolette Cheese Taste Like Vlašić Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Mimolette Cheese shows mature: dense, waxy, hints of butterscotch; young: mild, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Mimolette Cheese for Vlašić Cheese?

Mimolette Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, creamy body bite and body where the recipe calls for solid, spreadable. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Mimolette Cheese or Vlašić Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, creamy body cheese, go with Mimolette Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Which is your favorite?

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Frequently Asked Questions

Is Mimolette Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Mimolette Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Mimolette Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Vlašić Cheese minimum 60 days.

Is Mimolette Cheese similar to Vlašić Cheese?

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

Can I substitute Mimolette Cheese for Vlašić Cheese?

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

Does Mimolette Cheese taste like Vlašić Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Mimolette Cheese leans butterscotch, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Mimolette Cheese made of?

Mimolette Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks to 24 months. It originates in France.

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, Mimolette Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Vlašić Cheese is solid, spreadable.