Pljevlja Cheese vs Staffordshire Cheese
Pljevlja Cheese is a soft to semihard cow or sheep-milk cheese from Montenegro, while Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy 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 Staffordshire Cheese?
Staffordshire Cheese is a raw cow's milk cheese from the county of Staffordshire, England, protected by a PDO. It is sold as cloth-wrapped cylinders of 8 to 10 kg and ranges from semi-hard to hard depending on how long it is matured.
What's the Difference Between Pljevlja Cheese and Staffordshire Cheese?
- Milk type: Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed), Staffordshire Cheese (Cow)
- Texture: Pljevlja Cheese (Soft to semihard), Staffordshire Cheese (hard or semi-hard depending on aging, uniform, slightly crumbly, creamy)
- Aging: Pljevlja Cheese (4 to 8 weeks), Staffordshire Cheese (2-4 weeks (mild), up to 12 months (mature))
Side-by-Side Comparison
| Pljevlja Cheese | Staffordshire Cheese | |
|---|---|---|
| Country of Origin | Montenegro | — |
| Specific Origin | Northern Montenegro, Municipality Of Pljevlja | Staffordshire, England |
| Milk Type | Sheep’s milk, cow’s milk, mixed | Cow |
| Milk Treatment | — | Raw |
| Texture | Soft to semihard | Hard or semi-hard depending on aging, uniform, slightly crumbly, creamy |
| Rind | — | Cloth-bound |
| Aging | 4 to 8 weeks | 2-4 weeks (mild), up to 12 months (mature) |
| Taste | — | Creamy, fresh, lactic |
Taste Comparison: Does Pljevlja Cheese Taste Like Staffordshire Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pljevlja Cheese at 4 to 8 weeks develops a different profile than Staffordshire Cheese at 2-4 weeks (mild), up to 12 months (mature).
Can You Substitute Pljevlja Cheese for Staffordshire Cheese?
Pljevlja Cheese can stand in for Staffordshire 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 hard or semi-hard depending on aging, uniform, slightly crumbly, creamy.
Which Is Better, Pljevlja Cheese or Staffordshire 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 hard or semi-hard depending on aging, uniform, slightly crumbly, creamy profile, Staffordshire Cheese is the better fit.
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Frequently Asked Questions
Is Pljevlja Cheese the same as Staffordshire Cheese?
No, they're distinct cheeses. Pljevlja Cheese is made from cow or sheep milk; Staffordshire Cheese uses cow. Aging also differs: Pljevlja Cheese is typically aged 4 to 8 weeks, Staffordshire Cheese 2-4 weeks (mild), up to 12 months (mature).
Is Pljevlja Cheese similar to Staffordshire Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pljevlja Cheese for Staffordshire Cheese?
You can, but expect a shift in richness and milk character.
Does Pljevlja Cheese taste like Staffordshire 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 Staffordshire Cheese made of?
Staffordshire Cheese is made from cow milk (raw). It's typically aged 2-4 weeks (mild), up to 12 months (mature).
Which should I choose, Pljevlja Cheese or Staffordshire Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pljevlja Cheese is soft to semihard, while Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy.