Penamellera Cheese vs Vlašić Cheese
Penamellera Cheese is a semi-hard, artisan cow, goat, and sheep-milk cheese from Spain, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
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 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 Penamellera Cheese and Vlašić Cheese?
- Origin: Penamellera Cheese (Spain), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Penamellera Cheese (cow's, goat's and sheep's milk), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Penamellera Cheese (pasteurized), Vlašić Cheese (Strained)
- Texture: Penamellera Cheese (semi-hard, artisan), Vlašić Cheese (Solid, spreadable)
- Aging: Penamellera Cheese (10 to 15 days), Vlašić Cheese (Minimum 60 days)
- Taste: Penamellera Cheese (acidic, bitter, herbaceous), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Penamellera Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | Spain | Bosnia And Herzegovina |
| Specific Origin | Asturias, Spain | Vlašić Mountain |
| Milk Type | Cow's, goat's and sheep's milk | Ewe’s milk |
| Milk Treatment | Pasteurized | Strained |
| Texture | Semi-hard, artisan | Solid, spreadable |
| Rind | Natural | — |
| Aging | 10 to 15 days | Minimum 60 days |
| Taste | Acidic, bitter, herbaceous | Milky sour, moderately salty |
Taste Comparison: Does Penamellera Cheese Taste Like Vlašić Cheese?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Penamellera Cheese offers aromatic, strong, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Penamellera Cheese shows somewhat strong, slightly acidic, with faint bitter hints, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Penamellera Cheese at 10 to 15 days develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Penamellera Cheese for Vlašić Cheese?
Penamellera Cheese can stand in for Vlašić 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 solid, spreadable. Flavor-wise, Penamellera Cheese reads as acidic, bitter, herbaceous while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Penamellera Cheese or Vlašić 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 solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Penamellera Cheese suits recipes that want acidic, bitter, herbaceous notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Penamellera Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Penamellera Cheese originates in Spain, while Vlašić Cheese comes from Bosnia and Herzegovina. Penamellera Cheese is made from cow, goat, and sheep milk; Vlašić Cheese uses sheep. Aging also differs: Penamellera Cheese is typically aged 10 to 15 days, Vlašić Cheese minimum 60 days.
Is Penamellera Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Penamellera Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Penamellera Cheese taste like Vlašić Cheese?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Penamellera Cheese leans aromatic, strong, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
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 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, Penamellera Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Penamellera Cheese is semi-hard, artisan, while Vlašić Cheese is solid, spreadable.