Montasio Cheese vs Vlašić Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Montasio Cheese?
Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.
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 Montasio Cheese and Vlašić Cheese?
- Origin: Montasio Cheese (Italy), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Montasio Cheese (cow's milk), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Montasio Cheese (unpasteurized), Vlašić Cheese (Strained)
- Texture: Montasio Cheese (Elastic to crumbly and hard), Vlašić Cheese (Solid, spreadable)
- Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Vlašić Cheese (Minimum 60 days)
- Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Montasio Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | Italy | Bosnia And Herzegovina |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | Vlašić Mountain |
| Milk Type | Cow's milk | Ewe’s milk |
| Milk Treatment | Unpasteurized | Strained |
| Texture | Elastic to crumbly and hard | Solid, spreadable |
| Rind | Natural | — |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | Minimum 60 days |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | Milky sour, moderately salty |
Taste Comparison: Does Montasio Cheese Taste Like Vlašić Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Montasio Cheese shows evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Montasio Cheese for Vlašić Cheese?
Montasio Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic to crumbly and hard bite and body where the recipe calls for solid, spreadable. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Montasio Cheese or Vlašić Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Montasio Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Montasio Cheese originates in Italy, while Vlašić Cheese comes from Bosnia and Herzegovina. Montasio Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Vlašić Cheese minimum 60 days.
Is Montasio Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Montasio Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Montasio Cheese taste like Vlašić Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
What is Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
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, Montasio Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Vlašić Cheese is solid, spreadable.