Parmigiano Reggiano Cheese vs Vlašić Cheese

Q: Is Parmigiano Reggiano Cheese the same as Vlašić Cheese?

No. Parmigiano Reggiano Cheese and Vlašić Cheese are distinct cheeses from Italy 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 Parmigiano Reggiano Cheese for Vlašić Cheese?

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

Q: Which should I choose, Parmigiano Reggiano 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.

Parmigiano Reggiano Cheese is a grainy, flaky cow-milk cheese from Italy, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

What Is Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

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 Parmigiano Reggiano Cheese and Vlašić Cheese?

Origin: Parmigiano Reggiano Cheese (Italy), Vlašić Cheese (Bosnia and Herzegovina)
Milk type: Parmigiano Reggiano Cheese (Cow's milk), Vlašić Cheese (Ewe’s milk)
Milk treatment: Parmigiano Reggiano Cheese (Raw), Vlašić Cheese (Strained)
Texture: Parmigiano Reggiano Cheese (Grainy, flaky), Vlašić Cheese (Solid, spreadable)
Aging: Parmigiano Reggiano Cheese (12 to 36 months), Vlašić Cheese (Minimum 60 days)
Taste: Parmigiano Reggiano Cheese (Umami), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

	Parmigiano Reggiano Cheese	Vlašić Cheese
Country of Origin	Italy	Bosnia And Herzegovina
Specific Origin	Emilia-Romagna Region	Vlašić Mountain
Milk Type	Cow's milk	Ewe’s milk
Milk Treatment	Raw	Strained
Texture	Grainy, flaky	Solid, spreadable
Rind	Hard	—
Aging	12 to 36 months	Minimum 60 days
Taste	Umami	Milky sour, moderately salty

Taste Comparison: Does Parmigiano Reggiano Cheese Taste Like Vlašić Cheese?

Parmigiano Reggiano Cheese reads as umami, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Parmigiano Reggiano Cheese offers mild, milky, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Parmigiano Reggiano Cheese shows lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Parmigiano Reggiano Cheese at 12 to 36 months develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Parmigiano Reggiano Cheese for Vlašić Cheese?

Parmigiano Reggiano Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect grainy, flaky bite and body where the recipe calls for solid, spreadable. Flavor-wise, Parmigiano Reggiano Cheese reads as umami while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Parmigiano Reggiano Cheese or Vlašić Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a grainy, flaky cheese, go with Parmigiano Reggiano Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Parmigiano Reggiano Cheese suits recipes that want umami notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

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Frequently Asked Questions

Is Parmigiano Reggiano Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Parmigiano Reggiano Cheese originates in Italy, while Vlašić Cheese comes from Bosnia and Herzegovina. Parmigiano Reggiano Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Parmigiano Reggiano Cheese is typically aged 12 to 36 months, Vlašić Cheese minimum 60 days.

Is Parmigiano Reggiano Cheese similar to Vlašić Cheese?

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

Can I substitute Parmigiano Reggiano Cheese for Vlašić Cheese?

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

Does Parmigiano Reggiano Cheese taste like Vlašić Cheese?

Parmigiano Reggiano Cheese reads as umami, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Parmigiano Reggiano Cheese leans mild, milky, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 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, Parmigiano Reggiano Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Cheese is grainy, flaky, while Vlašić Cheese is solid, spreadable.