Pérail Cheese vs Vlašić Cheese
Pérail Cheese is a soft sheep-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
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 Pérail Cheese and Vlašić Cheese?
- Origin: Pérail Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
- Texture: Pérail Cheese (soft), Vlašić Cheese (Solid, spreadable)
- Aging: Pérail Cheese (2 to 8 weeks), Vlašić Cheese (Minimum 60 days)
- Taste: Pérail Cheese (distinctly sheepy in older cheeses), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Pérail Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | France | Bosnia And Herzegovina |
| Specific Origin | Aveyron, France | Vlašić Mountain |
| Milk Type | Sheep | Ewe’s milk |
| Milk Treatment | — | Strained |
| Texture | Soft | Solid, spreadable |
| Rind | Wrinkly, mainly Geotrichum candidum | — |
| Aging | 2 to 8 weeks | Minimum 60 days |
| Taste | Distinctly sheepy in older cheeses | Milky sour, moderately salty |
Taste Comparison: Does Pérail Cheese Taste Like Vlašić Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Vlašić Cheese brings milky sour, moderately salty character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Pérail Cheese for Vlašić Cheese?
In most recipes, Pérail Cheese and Vlašić Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for solid, spreadable. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Pérail 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 Pérail Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Pérail Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Pérail Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Vlašić Cheese minimum 60 days.
Is Pérail Cheese similar to Vlašić Cheese?
Somewhat. They share a sheep-milk base but diverge in texture and flavor.
Can I substitute Pérail Cheese for Vlašić Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pérail Cheese taste like Vlašić Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Vlašić Cheese is milky sour, moderately salty.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. 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, Pérail Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Vlašić Cheese is solid, spreadable.