Provolone Cheese vs Vlašić Cheese

Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

What Is Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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 Provolone Cheese and Vlašić Cheese?

• Origin: Provolone Cheese (Italy), Vlašić Cheese (Bosnia and Herzegovina)
• Milk type: Provolone Cheese (cow's milk), Vlašić Cheese (Ewe’s milk)
• Texture: Provolone Cheese (semi-hard, artisan), Vlašić Cheese (Solid, spreadable)
• Aging: Provolone Cheese (at least 4 months for piccante), Vlašić Cheese (Minimum 60 days)
• Taste: Provolone Cheese (tangy), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

Taste Comparison: Does Provolone Cheese Taste Like Vlašić Cheese?

Provolone Cheese reads as tangy, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Provolone Cheese offers pleasant, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Provolone Cheese for Vlašić Cheese?

Provolone 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, Provolone Cheese reads as tangy while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Provolone 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 Provolone Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Frequently Asked Questions

Is Provolone Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Provolone Cheese originates in Italy, while Vlašić Cheese comes from Bosnia and Herzegovina. Provolone Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Vlašić Cheese minimum 60 days.

Is Provolone Cheese similar to Vlašić Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Provolone Cheese for Vlašić Cheese?

You can, but expect a shift in richness and milk character.

Does Provolone Cheese taste like Vlašić Cheese?

Provolone Cheese reads as tangy, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Provolone Cheese leans pleasant, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

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, Provolone Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Vlašić Cheese is solid, spreadable.