Niolo Cheese vs Pljevlja Cheese
Niolo Cheese is a soft goat or sheep-milk cheese from France, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.
What Is Niolo Cheese?
Niolo is a Corsican sheep's or goat's milk cheese made only in the Niolo region, the high valley of the Golo. It is a flat square tomme with a washed ivory rind and a sticky paste that runs from mild to sharp or strong after 3 to 4 months in a damp cellar.
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 Niolo Cheese and Pljevlja Cheese?
- Origin: Niolo Cheese (France), Pljevlja Cheese (Montenegro)
- Milk type: Niolo Cheese (goat's or sheep's milk), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
- Texture: Niolo Cheese (soft), Pljevlja Cheese (Soft to semihard)
- Aging: Niolo Cheese (3 to 4 months), Pljevlja Cheese (4 to 8 weeks)
Side-by-Side Comparison
| Niolo Cheese | Pljevlja Cheese | |
|---|---|---|
| Country of Origin | France | Montenegro |
| Specific Origin | Casamaccioli, Corsica | Northern Montenegro, Municipality Of Pljevlja |
| Milk Type | Goat's or sheep's milk | Sheep’s milk, cow’s milk, mixed |
| Texture | Soft | Soft to semihard |
| Rind | Washed | — |
| Aging | 3 to 4 months | 4 to 8 weeks |
| Taste | Mild, sharp or strong depending on aging | — |
Taste Comparison: Does Niolo Cheese Taste Like Pljevlja Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Niolo Cheese at 3 to 4 months develops a different profile than Pljevlja Cheese at 4 to 8 weeks.
Can You Substitute Niolo Cheese for Pljevlja Cheese?
Niolo Cheese can stand in for Pljevlja Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for soft to semihard.
Which Is Better, Niolo Cheese or Pljevlja Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Niolo Cheese. For a soft to semihard profile, Pljevlja Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Niolo Cheese the same as Pljevlja Cheese?
No, they're distinct cheeses. Niolo Cheese originates in France, while Pljevlja Cheese comes from Montenegro. Niolo Cheese is made from goat or sheep milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Niolo Cheese is typically aged 3 to 4 months, Pljevlja Cheese 4 to 8 weeks.
Is Niolo Cheese similar to Pljevlja Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Niolo Cheese for Pljevlja Cheese?
You can, but expect a shift in richness and milk character.
Does Niolo Cheese taste like Pljevlja Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Niolo Cheese made of?
Niolo Cheese is made from goat or sheep milk. It's typically aged 3 to 4 months. 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, Niolo Cheese or Pljevlja Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Niolo Cheese is soft, while Pljevlja Cheese is soft to semihard.