American Cheese vs Kashkaval Cheese

American Cheese is a semi-soft, processed cow-milk cheese from United States, while Kashkaval Cheese is hard, elastic and made from cow or sheep milk, originating in Bulgaria, Romania, Serbia and Turkey.

What Is American Cheese?

American cheese is a processed cheese made from cheddar, Colby, or similar cheeses with sodium citrate added so it pasteurizes without separating. It is mild, salty, and medium-firm, and it melts at a low temperature, which is why it lands on burgers and in grilled cheese.

What Is Kashkaval Cheese?

Kashkaval is a yellow cheese from the Balkans made with cow, sheep or goat milk, or a mixture of them. It melts and fries well, so it shows up on pizza, inside breakfast pastries and as a filling in Levantine baking.

What's the Difference Between American Cheese and Kashkaval Cheese?

• Origin: American Cheese (United States), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: American Cheese (Cow's milk), Kashkaval Cheese (Cow's or sheep's milk)
• Milk treatment: American Cheese (pastuerized), Kashkaval Cheese (Varied)
• Texture: American Cheese (Semi-soft, processed), Kashkaval Cheese (Hard, elastic)
• Rind: American Cheese (rindless), Kashkaval Cheese (Varied)
• Taste: American Cheese (mild, salty), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does American Cheese Taste Like Kashkaval Cheese?

American Cheese reads as mild, salty, while Kashkaval Cheese brings piquant character. On the nose, American Cheese offers mild, contrasted with Kashkaval Cheese's varied. More specifically, American Cheese shows neutral and mild, salty, pairs with a range of meats and other ingredients, while Kashkaval Cheese leans toward mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses..

Can You Substitute American Cheese for Kashkaval Cheese?

American Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, processed bite and body where the recipe calls for hard, elastic. Flavor-wise, American Cheese reads as mild, salty while Kashkaval Cheese brings piquant notes.

Which Is Better, American Cheese or Kashkaval Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, processed cheese, go with American Cheese. For a hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, American Cheese suits recipes that want mild, salty notes, while Kashkaval Cheese fits dishes calling for piquant.

Frequently Asked Questions

Is American Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. American Cheese originates in United States, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. American Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep.

Is American Cheese similar to Kashkaval Cheese?

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

Can I substitute American Cheese for Kashkaval Cheese?

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

Does American Cheese taste like Kashkaval Cheese?

American Cheese reads as mild, salty, while Kashkaval Cheese is piquant. Aromas also diverge. American Cheese leans mild, and Kashkaval Cheese is closer to varied.

What is American Cheese made of?

American Cheese is made from cow milk (pastuerized). It originates in United States.

What is Kashkaval Cheese made of?

Kashkaval Cheese is made from cow or sheep milk (varied), using varied rennet. It's typically aged minimum of two months. It originates in Bulgaria, Romania, Serbia and Turkey.

Which should I choose, American Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. American Cheese is semi-soft, processed, while Kashkaval Cheese is hard, elastic.