Reblochon Cheese vs Vlašić Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
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 Reblochon Cheese and Vlašić Cheese?
- Origin: Reblochon Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Reblochon Cheese (Raw), Vlašić Cheese (Strained)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Vlašić Cheese (Solid, spreadable)
- Aging: Reblochon Cheese (3 to 4 months), Vlašić Cheese (Minimum 60 days)
- Taste: Reblochon Cheese (creamy, nutty), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Reblochon Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | France | Bosnia And Herzegovina |
| Specific Origin | Haute-Savoie And Savoie | Vlašić Mountain |
| Milk Type | Raw whole cow’s milk | Ewe’s milk |
| Milk Treatment | Raw | Strained |
| Texture | Ivory-colored, creamy and supple | Solid, spreadable |
| Rind | Yellow-orange covered with a thin white mold | — |
| Aging | 3 to 4 months | Minimum 60 days |
| Taste | Creamy, nutty | Milky sour, moderately salty |
Taste Comparison: Does Reblochon Cheese Taste Like Vlašić Cheese?
Reblochon Cheese reads as creamy, nutty, while Vlašić Cheese brings milky sour, moderately salty character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Reblochon Cheese for Vlašić Cheese?
Reblochon Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for solid, spreadable. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Reblochon Cheese or Vlašić Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Reblochon Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Reblochon Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Vlašić Cheese minimum 60 days.
Is Reblochon Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Vlašić Cheese?
Reblochon Cheese reads as creamy, nutty, while Vlašić Cheese is milky sour, moderately salty.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. 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, Reblochon Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Vlašić Cheese is solid, spreadable.