Saint-Nectaire Cheese vs Vlašić Cheese
Saint-Nectaire Cheese is a soft and tender cow-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Saint-Nectaire Cheese?
Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.
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 Saint-Nectaire Cheese and Vlašić Cheese?
- Origin: Saint-Nectaire Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers)), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier), Vlašić Cheese (Strained)
- Texture: Saint-Nectaire Cheese (Soft and tender), Vlašić Cheese (Solid, spreadable)
- Aging: Saint-Nectaire Cheese (At least twenty-eight days), Vlašić Cheese (Minimum 60 days)
- Taste: Saint-Nectaire Cheese (Delicate hazelnut), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Saint-Nectaire Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | France | Bosnia And Herzegovina |
| Specific Origin | Massif Du Sancy, Auvergne | Vlašić Mountain |
| Milk Type | Cow’s milk (Holstein, Montbéliarde, sometimes Salers) | Ewe’s milk |
| Milk Treatment | Raw for fermier, pasteurized for laitier | Strained |
| Texture | Soft and tender | Solid, spreadable |
| Rind | Washed-rind | — |
| Aging | At least twenty-eight days | Minimum 60 days |
| Taste | Delicate hazelnut | Milky sour, moderately salty |
Taste Comparison: Does Saint-Nectaire Cheese Taste Like Vlašić Cheese?
Saint-Nectaire Cheese reads as delicate hazelnut, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Saint-Nectaire Cheese offers grassy, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Saint-Nectaire Cheese shows nutty, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Saint-Nectaire Cheese at at least twenty-eight days develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Saint-Nectaire Cheese for Vlašić Cheese?
Saint-Nectaire Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and tender bite and body where the recipe calls for solid, spreadable. Flavor-wise, Saint-Nectaire Cheese reads as delicate hazelnut while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Saint-Nectaire 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 tender cheese, go with Saint-Nectaire Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Saint-Nectaire Cheese suits recipes that want delicate hazelnut notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Saint-Nectaire Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Saint-Nectaire Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Saint-Nectaire Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Saint-Nectaire Cheese is typically aged at least twenty-eight days, Vlašić Cheese minimum 60 days.
Is Saint-Nectaire Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Saint-Nectaire Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Saint-Nectaire Cheese taste like Vlašić Cheese?
Saint-Nectaire Cheese reads as delicate hazelnut, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Saint-Nectaire Cheese leans grassy, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
What is Saint-Nectaire Cheese made of?
Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. 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, Saint-Nectaire Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Saint-Nectaire Cheese is soft and tender, while Vlašić Cheese is solid, spreadable.