Blue Cheese vs Vlašić Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Vlašić Cheese?
Vlašić is named after the Vlašić mountain region in central Bosnia and Herzegovina. It's a traditional hard cheese made from sheep's milk, known for its pungent aroma and sharp, salty flavor. Vlašić cheese is often aged in sheepskin sacks, enhancing its unique, robust taste.
What's the Difference Between Blue Cheese and Vlašić Cheese?
- Origin: Blue Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Vlašić Cheese (Strained)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Vlašić Cheese (Solid, spreadable)
- Aging: Blue Cheese (Typically aged 2-6 months), Vlašić Cheese (Minimum 60 days)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Blue Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | France | Bosnia And Herzegovina |
| Specific Origin | — | Vlašić Mountain |
| Milk Type | Cow, Sheep, Goat | Ewe’s milk |
| Milk Treatment | Pasteurized or Raw | Strained |
| Texture | Crumbly, Creamy, Semi-Soft | Solid, spreadable |
| Rind | Natural | — |
| Aging | Typically aged 2-6 months | Minimum 60 days |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Milky sour, moderately salty |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Vlašić Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and Vlašić Cheese
Blue Cheese
Vlašić Cheese
Taste Comparison: Does Blue Cheese Taste Like Vlašić Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Blue Cheese for Vlašić Cheese?
Blue Cheese can stand in for Vlašić Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for solid, spreadable. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Blue Cheese or Vlašić Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
Frequently Asked Questions
Is Blue Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Blue Cheese is made from cow, goat, or sheep milk; Vlašić Cheese uses sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Vlašić Cheese minimum 60 days.
Is Blue Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Vlašić Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 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, Blue Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Vlašić Cheese is solid, spreadable.
See full profiles: Blue Cheese and Vlašić Cheese.