Bosnian smoked cheese vs Vlašić
Bosnian smoked cheese
Facts
- Texture
- Hard
- Rind
- Natural rind
- Country
- Bosnia and Herzegovina
Bosnian smoked cheese is a very dry, hard cheese from Bosnia and Herzegovina. Local names include suhi dimljeni sir and dimljeni sir, which point to a cheese that is smoked and dried. A dark skin covers a pale interior, and the taste is piquant from the smoke and the salt. People eat it with meals rather than as a mild snack. Both home kitchens and dairies make it, so pieces can look a little different from one another.
Vlašić
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Brined
- Rind
- No rind
- Country
- Bosnia and Herzegovina
- Place
- Travnik, Bosnia and Herzegovina
Vlašić is a white brined cheese from Travnik in Bosnia and Herzegovina. The name comes from the mountain pastures above the town, where herders have long made it. Traditional batches use sheep's milk, and some makers blend in cow's milk. Salt and brine shape the cheese more than any thick rind does. A drained piece is firm, pale, and quite salty, with a clean sour milk tang.