Rocamadour Cheese vs Vlašić Cheese

Q: Is Rocamadour Cheese the same as Vlašić Cheese?

No. Rocamadour Cheese and Vlašić Cheese are distinct cheeses from France and Bosnia and Herzegovina respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Rocamadour Cheese for Vlašić Cheese?

In most recipes you can swap Rocamadour Cheese for Vlašić Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Rocamadour Cheese or Vlašić Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

Find Rocamadour Cheese

Amazon Murray's

Find Vlašić Cheese

Amazon Murray's

What Is Rocamadour Cheese?

Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.

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 Rocamadour Cheese and Vlašić Cheese?

Origin: Rocamadour Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
Milk type: Rocamadour Cheese (goat's milk), Vlašić Cheese (Ewe’s milk)
Milk treatment: Rocamadour Cheese (unpasteurized), Vlašić Cheese (Strained)
Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Vlašić Cheese (Solid, spreadable)
Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Vlašić Cheese (Minimum 60 days)
Taste: Rocamadour Cheese (Mild; becomes stronger), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

	Rocamadour Cheese	Vlašić Cheese
Country of Origin	France	Bosnia And Herzegovina
Specific Origin	Communes Of The Causses Du Quercy	Vlašić Mountain
Milk Type	Goat's milk	Ewe’s milk
Milk Treatment	Unpasteurized	Strained
Texture	Soft and creamy; becomes drier (matured)	Solid, spreadable
Rind	White, soft (early); (matured)	—
Aging	Between 6 and 10 days; longer for drier, stronger flavor	Minimum 60 days
Taste	Mild; becomes stronger	Milky sour, moderately salty

Taste Comparison: Does Rocamadour Cheese Taste Like Vlašić Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Rocamadour Cheese offers creamy, buttery, distinctive goat smell, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Rocamadour Cheese for Vlašić Cheese?

Rocamadour Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy; becomes drier (matured) bite and body where the recipe calls for solid, spreadable. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Rocamadour Cheese or Vlašić Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy; becomes drier (matured) cheese, go with Rocamadour Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Rocamadour Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Rocamadour Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Rocamadour Cheese is made from goat milk; Vlašić Cheese uses sheep. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Vlašić Cheese minimum 60 days.

Is Rocamadour Cheese similar to Vlašić Cheese?

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

Can I substitute Rocamadour Cheese for Vlašić Cheese?

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

Does Rocamadour Cheese taste like Vlašić Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Rocamadour Cheese leans creamy, buttery, distinctive goat smell, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. 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, Rocamadour Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while Vlašić Cheese is solid, spreadable.