Monte Enebro Cheese vs Vlašić Cheese

Q: Is Monte Enebro Cheese the same as Vlašić Cheese?

No. Monte Enebro Cheese and Vlašić Cheese are distinct cheeses from Spain 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 Monte Enebro Cheese for Vlašić Cheese?

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

Q: Which should I choose, Monte Enebro 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.

Monte Enebro Cheese is a smooth, dense goat-milk cheese from Spain, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

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What Is Monte Enebro Cheese?

Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.

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 Monte Enebro Cheese and Vlašić Cheese?

Origin: Monte Enebro Cheese (Spain), Vlašić Cheese (Bosnia and Herzegovina)
Milk type: Monte Enebro Cheese (goat's milk), Vlašić Cheese (Ewe’s milk)
Milk treatment: Monte Enebro Cheese (unpasteurized), Vlašić Cheese (Strained)
Texture: Monte Enebro Cheese (Smooth, dense), Vlašić Cheese (Solid, spreadable)
Aging: Monte Enebro Cheese (Matured for 30 days after spraying with Penicillium roqueforti), Vlašić Cheese (Minimum 60 days)
Taste: Monte Enebro Cheese (Bold, goaty, tang, pleasing spice), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

	Monte Enebro Cheese	Vlašić Cheese
Country of Origin	Spain	Bosnia And Herzegovina
Specific Origin	Avila, Southwest Of Madrid	Vlašić Mountain
Milk Type	Goat's milk	Ewe’s milk
Milk Treatment	Unpasteurized	Strained
Texture	Smooth, dense	Solid, spreadable
Rind	Charcoal-colored	—
Aging	Matured for 30 days after spraying with Penicillium roqueforti	Minimum 60 days
Taste	Bold, goaty, tang, pleasing spice	Milky sour, moderately salty

Taste Comparison: Does Monte Enebro Cheese Taste Like Vlašić Cheese?

Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Monte Enebro Cheese offers bold, goaty, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Monte Enebro Cheese shows bold goaty aroma, distinct tang, and pleasing spice notes imparted by the penicillium roqueforti rind, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Monte Enebro Cheese at matured for 30 days after spraying with penicillium roqueforti develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Monte Enebro Cheese for Vlašić Cheese?

Monte Enebro Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, dense bite and body where the recipe calls for solid, spreadable. Flavor-wise, Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Monte Enebro Cheese or Vlašić Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, dense cheese, go with Monte Enebro Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Monte Enebro Cheese suits recipes that want bold, goaty, tang, pleasing spice notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

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Frequently Asked Questions

Is Monte Enebro Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Monte Enebro Cheese originates in Spain, while Vlašić Cheese comes from Bosnia and Herzegovina. Monte Enebro Cheese is made from goat milk; Vlašić Cheese uses sheep. Aging also differs: Monte Enebro Cheese is typically aged matured for 30 days after spraying with penicillium roqueforti, Vlašić Cheese minimum 60 days.

Is Monte Enebro Cheese similar to Vlašić Cheese?

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

Can I substitute Monte Enebro Cheese for Vlašić Cheese?

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

Does Monte Enebro Cheese taste like Vlašić Cheese?

Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Monte Enebro Cheese leans bold, goaty, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Monte Enebro Cheese made of?

Monte Enebro Cheese is made from goat milk (unpasteurized). It's typically aged matured for 30 days after spraying with penicillium roqueforti. It originates in Spain.

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, Monte Enebro Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Monte Enebro Cheese is smooth, dense, while Vlašić Cheese is solid, spreadable.