Roquefort Cheese vs Vlašić Cheese
Roquefort Cheese is a moist, very creamy sheep-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Roquefort Cheese?
Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.
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 Roquefort Cheese and Vlašić Cheese?
- Origin: Roquefort Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
- Milk treatment: Roquefort Cheese (unpasteurized), Vlašić Cheese (Strained)
- Texture: Roquefort Cheese (Moist, very creamy), Vlašić Cheese (Solid, spreadable)
- Aging: Roquefort Cheese (Minimum of 90 days, average of 5 months), Vlašić Cheese (Minimum 60 days)
- Taste: Roquefort Cheese (Mild to strong), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Roquefort Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | France | Bosnia And Herzegovina |
| Specific Origin | Roquefort-Sur-Soulzon, South Of France | Vlašić Mountain |
| Milk Type | Sheep's milk | Ewe’s milk |
| Milk Treatment | Unpasteurized | Strained |
| Texture | Moist, very creamy | Solid, spreadable |
| Rind | None | — |
| Aging | Minimum of 90 days, average of 5 months | Minimum 60 days |
| Taste | Mild to strong | Milky sour, moderately salty |
Taste Comparison: Does Roquefort Cheese Taste Like Vlašić Cheese?
Roquefort Cheese reads as mild to strong, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Roquefort Cheese offers sweet, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Roquefort Cheese shows buttercream smooth to salty and sharp, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Roquefort Cheese at minimum of 90 days, average of 5 months develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Roquefort Cheese for Vlašić Cheese?
In most recipes, Roquefort Cheese and Vlašić Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect moist, very creamy bite and body where the recipe calls for solid, spreadable. Flavor-wise, Roquefort Cheese reads as mild to strong while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Roquefort Cheese or Vlašić Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a moist, very creamy cheese, go with Roquefort Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Roquefort Cheese suits recipes that want mild to strong notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Roquefort Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Roquefort Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Aging also differs: Roquefort Cheese is typically aged minimum of 90 days, average of 5 months, Vlašić Cheese minimum 60 days.
Is Roquefort Cheese similar to Vlašić Cheese?
Somewhat. They share a sheep-milk base but diverge in texture and flavor.
Can I substitute Roquefort Cheese for Vlašić Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Roquefort Cheese taste like Vlašić Cheese?
Roquefort Cheese reads as mild to strong, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Roquefort Cheese leans sweet, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
What is Roquefort Cheese made of?
Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 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, Roquefort Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Roquefort Cheese is moist, very creamy, while Vlašić Cheese is solid, spreadable.