Robiola di Roccaverano Cheese vs Vlašić Cheese
Robiola di Roccaverano Cheese is a soft, rubbery, soluble; crumbly (for affinato) goat-milk cheese from Italy, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
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 Robiola di Roccaverano Cheese and Vlašić Cheese?
- Origin: Robiola di Roccaverano Cheese (Italy), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Robiola di Roccaverano Cheese (goat), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Robiola di Roccaverano Cheese (raw), Vlašić Cheese (Strained)
- Texture: Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato)), Vlašić Cheese (Solid, spreadable)
- Aging: Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days), Vlašić Cheese (Minimum 60 days)
- Taste: Robiola di Roccaverano Cheese (Acidic, savory), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Robiola di Roccaverano Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | Italy | Bosnia And Herzegovina |
| Specific Origin | Province Of Asti And Alessandria, Piedmont | Vlašić Mountain |
| Milk Type | Goat | Ewe’s milk |
| Milk Treatment | Raw | Strained |
| Texture | Soft, rubbery, soluble; Crumbly (for affinato) | Solid, spreadable |
| Rind | Thin with molds (for affinato) | — |
| Aging | Fresco: 4-10 days; Affinato: After 11 days | Minimum 60 days |
| Taste | Acidic, savory | Milky sour, moderately salty |
Taste Comparison: Does Robiola di Roccaverano Cheese Taste Like Vlašić Cheese?
Robiola di Roccaverano Cheese reads as acidic, savory, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Robiola di Roccaverano Cheese offers fine and delicate; intense and pungent, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Robiola di Roccaverano Cheese shows acidic; fine and delicate, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Robiola di Roccaverano Cheese for Vlašić Cheese?
Robiola di Roccaverano Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, rubbery, soluble; crumbly (for affinato) bite and body where the recipe calls for solid, spreadable. Flavor-wise, Robiola di Roccaverano Cheese reads as acidic, savory while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Robiola di Roccaverano Cheese or Vlašić Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, rubbery, soluble; crumbly (for affinato) cheese, go with Robiola di Roccaverano Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Robiola di Roccaverano Cheese suits recipes that want acidic, savory notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Robiola di Roccaverano Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Robiola di Roccaverano Cheese originates in Italy, while Vlašić Cheese comes from Bosnia and Herzegovina. Robiola di Roccaverano Cheese is made from goat milk; Vlašić Cheese uses sheep. Aging also differs: Robiola di Roccaverano Cheese is typically aged fresco: 4-10 days; affinato: after 11 days, Vlašić Cheese minimum 60 days.
Is Robiola di Roccaverano Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Robiola di Roccaverano Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Robiola di Roccaverano Cheese taste like Vlašić Cheese?
Robiola di Roccaverano Cheese reads as acidic, savory, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Robiola di Roccaverano Cheese leans fine and delicate; intense and pungent, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
What is Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. 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, Robiola di Roccaverano Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato), while Vlašić Cheese is solid, spreadable.