Pljevlja Cheese vs Sörmlands Ädel Cheese
Pljevlja Cheese is a soft to semihard cow or sheep-milk cheese from Montenegro, while Sörmlands Ädel Cheese is soft/semi-soft, elastic and made from cow milk.
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 Is Sörmlands Ädel Cheese?
Sörmlands Ädel is a soft, blue-veined cheese from Sweden, made with low-pasteurized organic whole cow’s milk. It is cylindrical, measuring 19–21 cm in diameter and 10–12 cm in height, with a weight of 2.8–3.0 kg. The cheese matures for 5–12 months and has a moisture content of 45–48%. It has a creamy, round, and complex flavor with acidic, umami, and caramel notes, and an aroma of sour cream butter, damp cellar, mushroom, and truffle. The cheese has a warm yellow surface with walnut brown and dark grey nuances and a homogeneous yellow interior with bluish-green veining. Its texture is soft to semi-soft with a slightly elastic consistency. The production follows traditional methods in Södermanland, Sweden, and uses a unique combination of Penicillium roqueforti strains.
What's the Difference Between Pljevlja Cheese and Sörmlands Ädel Cheese?
- Milk type: Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed), Sörmlands Ädel Cheese (Cow)
- Texture: Pljevlja Cheese (Soft to semihard), Sörmlands Ädel Cheese (Soft/semi-soft, elastic)
- Aging: Pljevlja Cheese (4 to 8 weeks), Sörmlands Ädel Cheese (5–12 months)
Side-by-Side Comparison
| Pljevlja Cheese | Sörmlands Ädel Cheese | |
|---|---|---|
| Country of Origin | Montenegro | — |
| Specific Origin | Northern Montenegro, Municipality Of Pljevlja | Södermanland |
| Milk Type | Sheep’s milk, cow’s milk, mixed | Cow |
| Milk Treatment | — | Low-pasteurized |
| Texture | Soft to semihard | Soft/semi-soft, elastic |
| Rind | — | Flowery, warm yellow with walnut brown and dark grey nuances |
| Aging | 4 to 8 weeks | 5–12 months |
| Taste | — | Wide, round, creamy, and complex |
Taste Comparison: Does Pljevlja Cheese Taste Like Sörmlands Ädel Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pljevlja Cheese at 4 to 8 weeks develops a different profile than Sörmlands Ädel Cheese at 5–12 months.
Can You Substitute Pljevlja Cheese for Sörmlands Ädel Cheese?
Pljevlja Cheese can stand in for Sörmlands Ädel Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to semihard bite and body where the recipe calls for soft/semi-soft, elastic.
Which Is Better, Pljevlja Cheese or Sörmlands Ädel Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft to semihard cheese, go with Pljevlja Cheese. For a soft/semi-soft, elastic profile, Sörmlands Ädel Cheese is the better fit.
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Frequently Asked Questions
Is Pljevlja Cheese the same as Sörmlands Ädel Cheese?
No, they're distinct cheeses. Pljevlja Cheese is made from cow or sheep milk; Sörmlands Ädel Cheese uses cow. Aging also differs: Pljevlja Cheese is typically aged 4 to 8 weeks, Sörmlands Ädel Cheese 5–12 months.
Is Pljevlja Cheese similar to Sörmlands Ädel Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pljevlja Cheese for Sörmlands Ädel Cheese?
You can, but expect a shift in richness and milk character.
Does Pljevlja Cheese taste like Sörmlands Ädel Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.
What is Sörmlands Ädel Cheese made of?
Sörmlands Ädel Cheese is made from cow milk (low-pasteurized), using natural rennet. It's typically aged 5–12 months.
Which should I choose, Pljevlja Cheese or Sörmlands Ädel Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pljevlja Cheese is soft to semihard, while Sörmlands Ädel Cheese is soft/semi-soft, elastic.