Penamellera Cheese vs Pljevlja Cheese
Penamellera Cheese is a semi-hard, artisan cow, goat, and sheep-milk cheese from Spain, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.
What Is Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
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 Penamellera Cheese and Pljevlja Cheese?
- Origin: Penamellera Cheese (Spain), Pljevlja Cheese (Montenegro)
- Milk type: Penamellera Cheese (cow's, goat's and sheep's milk), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
- Texture: Penamellera Cheese (semi-hard, artisan), Pljevlja Cheese (Soft to semihard)
- Aging: Penamellera Cheese (10 to 15 days), Pljevlja Cheese (4 to 8 weeks)
Side-by-Side Comparison
| Penamellera Cheese | Pljevlja Cheese | |
|---|---|---|
| Country of Origin | Spain | Montenegro |
| Specific Origin | Asturias, Spain | Northern Montenegro, Municipality Of Pljevlja |
| Milk Type | Cow's, goat's and sheep's milk | Sheep’s milk, cow’s milk, mixed |
| Milk Treatment | Pasteurized | — |
| Texture | Semi-hard, artisan | Soft to semihard |
| Rind | Natural | — |
| Aging | 10 to 15 days | 4 to 8 weeks |
| Taste | Acidic, bitter, herbaceous | — |
Taste Comparison: Does Penamellera Cheese Taste Like Pljevlja Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Penamellera Cheese at 10 to 15 days develops a different profile than Pljevlja Cheese at 4 to 8 weeks.
Can You Substitute Penamellera Cheese for Pljevlja Cheese?
Penamellera Cheese can stand in for Pljevlja Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for soft to semihard.
Which Is Better, Penamellera Cheese or Pljevlja Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, artisan cheese, go with Penamellera Cheese. For a soft to semihard profile, Pljevlja Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Penamellera Cheese the same as Pljevlja Cheese?
No, they're distinct cheeses. Penamellera Cheese originates in Spain, while Pljevlja Cheese comes from Montenegro. Penamellera Cheese is made from cow, goat, and sheep milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Penamellera Cheese is typically aged 10 to 15 days, Pljevlja Cheese 4 to 8 weeks.
Is Penamellera Cheese similar to Pljevlja Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Penamellera Cheese for Pljevlja Cheese?
You can, but expect a shift in richness and milk character.
Does Penamellera Cheese taste like Pljevlja Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
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, Penamellera Cheese or Pljevlja Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Penamellera Cheese is semi-hard, artisan, while Pljevlja Cheese is soft to semihard.