Red Leicester Cheese vs Vlašić Cheese

Red Leicester Cheese is a hard, similar to cheddar but more moist, crumbly cow-milk cheese from United Kingdom, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

What Is Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

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 Red Leicester Cheese and Vlašić Cheese?

• Origin: Red Leicester Cheese (United Kingdom), Vlašić Cheese (Bosnia and Herzegovina)
• Milk type: Red Leicester Cheese (cow's milk), Vlašić Cheese (Ewe’s milk)
• Milk treatment: Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others)), Vlašić Cheese (Strained)
• Texture: Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly), Vlašić Cheese (Solid, spreadable)
• Aging: Red Leicester Cheese (6 months (traditional), varies for industrial), Vlašić Cheese (Minimum 60 days)
• Taste: Red Leicester Cheese (caramel, sweet), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

Taste Comparison: Does Red Leicester Cheese Taste Like Vlašić Cheese?

Red Leicester Cheese reads as caramel, sweet, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Red Leicester Cheese offers mild, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Red Leicester Cheese shows mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Red Leicester Cheese at 6 months (traditional), varies for industrial develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Red Leicester Cheese for Vlašić Cheese?

Red Leicester Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, similar to cheddar but more moist, crumbly bite and body where the recipe calls for solid, spreadable. Flavor-wise, Red Leicester Cheese reads as caramel, sweet while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Red Leicester Cheese or Vlašić Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, similar to cheddar but more moist, crumbly cheese, go with Red Leicester Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Red Leicester Cheese suits recipes that want caramel, sweet notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Frequently Asked Questions

Is Red Leicester Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Red Leicester Cheese originates in United Kingdom, while Vlašić Cheese comes from Bosnia and Herzegovina. Red Leicester Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Red Leicester Cheese is typically aged 6 months (traditional), varies for industrial, Vlašić Cheese minimum 60 days.

Is Red Leicester Cheese similar to Vlašić Cheese?

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

Can I substitute Red Leicester Cheese for Vlašić Cheese?

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

Does Red Leicester Cheese taste like Vlašić Cheese?

Red Leicester Cheese reads as caramel, sweet, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Red Leicester Cheese leans mild, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

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, Red Leicester Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly, while Vlašić Cheese is solid, spreadable.