Niolo Cheese vs Vlašić Cheese

Niolo Cheese is a soft goat or sheep-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

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 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 Niolo Cheese and Vlašić Cheese?

• Origin: Niolo Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
• Milk type: Niolo Cheese (goat's or sheep's milk), Vlašić Cheese (Ewe’s milk)
• Texture: Niolo Cheese (soft), Vlašić Cheese (Solid, spreadable)
• Aging: Niolo Cheese (3 to 4 months), Vlašić Cheese (Minimum 60 days)
• Taste: Niolo Cheese (mild, sharp or strong depending on aging), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

Taste Comparison: Does Niolo Cheese Taste Like Vlašić Cheese?

Niolo Cheese reads as mild, sharp or strong depending on aging, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Niolo Cheese offers strong, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Niolo Cheese shows animal and spicy notes from damp cellar aging, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Niolo Cheese at 3 to 4 months develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Niolo Cheese for Vlašić Cheese?

Niolo Cheese can stand in for Vlašić 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 solid, spreadable. Flavor-wise, Niolo Cheese reads as mild, sharp or strong depending on aging while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Niolo Cheese or Vlašić 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 solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Niolo Cheese suits recipes that want mild, sharp or strong depending on aging notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Frequently Asked Questions

Is Niolo Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Niolo Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Niolo Cheese is made from goat or sheep milk; Vlašić Cheese uses sheep. Aging also differs: Niolo Cheese is typically aged 3 to 4 months, Vlašić Cheese minimum 60 days.

Is Niolo Cheese similar to Vlašić Cheese?

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

Can I substitute Niolo Cheese for Vlašić Cheese?

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

Does Niolo Cheese taste like Vlašić Cheese?

Niolo Cheese reads as mild, sharp or strong depending on aging, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Niolo Cheese leans strong, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

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 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, Niolo Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Niolo Cheese is soft, while Vlašić Cheese is solid, spreadable.