Pecorino Siciliano Cheese vs Vlašić Cheese

Q: Is Pecorino Siciliano Cheese the same as Vlašić Cheese?

No. Pecorino Siciliano 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 Pecorino Siciliano Cheese for Vlašić Cheese?

In most recipes you can swap Pecorino Siciliano Cheese for Vlašić Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Pecorino Siciliano 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.

Pecorino Siciliano Cheese is a hard and compact sheep-milk cheese from Italy, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

What Is Pecorino Siciliano Cheese?

Pecorino siciliano is a firm sheep milk cheese from Sicily. It goes back to the classical Greek world, when it was counted among the best cheeses anywhere, and it holds European PDO status today.

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 Pecorino Siciliano Cheese and Vlašić Cheese?

Origin: Pecorino Siciliano Cheese (Italy), Vlašić Cheese (Bosnia and Herzegovina)
Milk treatment: Pecorino Siciliano Cheese (Raw), Vlašić Cheese (Strained)
Texture: Pecorino Siciliano Cheese (Hard and compact), Vlašić Cheese (Solid, spreadable)
Aging: Pecorino Siciliano Cheese (At least 4 months, up to over 12 months), Vlašić Cheese (Minimum 60 days)
Taste: Pecorino Siciliano Cheese (Varies from fresh and floral to fruity and spicy with age), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

	Pecorino Siciliano Cheese	Vlašić Cheese
Country of Origin	Italy	Bosnia And Herzegovina
Specific Origin	Sicily	Vlašić Mountain
Milk Type	Sheep's milk	Ewe’s milk
Milk Treatment	Raw	Strained
Texture	Hard and compact	Solid, spreadable
Rind	White to light yellow	—
Aging	At least 4 months, up to over 12 months	Minimum 60 days
Taste	Varies from fresh and floral to fruity and spicy with age	Milky sour, moderately salty

Taste Comparison: Does Pecorino Siciliano Cheese Taste Like Vlašić Cheese?

Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age, while Vlašić Cheese brings milky sour, moderately salty character. More specifically, Pecorino Siciliano Cheese shows fresh, floral, fruity, spicy, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Pecorino Siciliano Cheese at at least 4 months, up to over 12 months develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Pecorino Siciliano Cheese for Vlašić Cheese?

In most recipes, Pecorino Siciliano Cheese and Vlašić Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect hard and compact bite and body where the recipe calls for solid, spreadable. Flavor-wise, Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Pecorino Siciliano Cheese or Vlašić Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard and compact cheese, go with Pecorino Siciliano Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Pecorino Siciliano Cheese suits recipes that want varies from fresh and floral to fruity and spicy with age notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

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Frequently Asked Questions

Is Pecorino Siciliano Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Pecorino Siciliano Cheese originates in Italy, while Vlašić Cheese comes from Bosnia and Herzegovina. Aging also differs: Pecorino Siciliano Cheese is typically aged at least 4 months, up to over 12 months, Vlašić Cheese minimum 60 days.

Is Pecorino Siciliano Cheese similar to Vlašić Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Pecorino Siciliano Cheese for Vlašić Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Pecorino Siciliano Cheese taste like Vlašić Cheese?

Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age, while Vlašić Cheese is milky sour, moderately salty.

What is Pecorino Siciliano Cheese made of?

Pecorino Siciliano Cheese is made from sheep milk (raw), using lamb's rennet. It's typically aged at least 4 months, up to over 12 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, Pecorino Siciliano Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pecorino Siciliano Cheese is hard and compact, while Vlašić Cheese is solid, spreadable.