Armenian String Cheese vs Kashkaval Cheese

Q: Is Armenian String Cheese the same as Kashkaval Cheese?

No. Armenian String Cheese and Kashkaval Cheese are distinct cheeses from Armenia and Bulgaria, Romania, Serbia and Turkey respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Armenian String Cheese for Kashkaval Cheese?

In most recipes you can swap Armenian String Cheese for Kashkaval Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Armenian String Cheese or Kashkaval Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Kashkaval Cheese is medium-hard to hard, elastic and made from cow or sheep milk, originating in Bulgaria, Romania, Serbia and Turkey.

What Is Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

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 Armenian String Cheese and Kashkaval Cheese?

Origin: Armenian String Cheese (Armenia), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Kashkaval Cheese (cow's or sheep's milk)
Milk treatment: Armenian String Cheese (soured skimmed milk), Kashkaval Cheese (Varied)
Texture: Armenian String Cheese (semi-soft), Kashkaval Cheese (Medium-hard to hard, elastic)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Kashkaval Cheese (Minimum of two months)
Taste: Armenian String Cheese (mild), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

	Armenian String Cheese	Kashkaval Cheese
Country of Origin	Armenia	Bulgaria, Romania, Serbia And Turkey
Specific Origin	Armenia	The Balkans, Turkey And The Levant
Milk Type	Cow's, goat's or sheep's milk	Cow's or sheep's milk
Milk Treatment	Soured skimmed milk	Varied
Texture	Semi-soft	Medium-hard to hard, elastic
Rind	—	Varied
Aging	1 to 2 days in factories, longer in brine when made by hand	Minimum of two months
Taste	Mild	Piquant

Taste Comparison: Does Armenian String Cheese Taste Like Kashkaval Cheese?

Armenian String Cheese reads as mild, while Kashkaval Cheese brings piquant character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Kashkaval Cheese leans toward mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses.. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Armenian String Cheese for Kashkaval Cheese?

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

Which Is Better, Armenian String 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 cheese, go with Armenian String Cheese. For a medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Kashkaval Cheese fits dishes calling for piquant.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Armenian String Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Armenian String Cheese is made from cow, goat, or sheep milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Kashkaval Cheese minimum of two months.

Is Armenian String Cheese similar to Kashkaval Cheese?

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

Can I substitute Armenian String Cheese for Kashkaval Cheese?

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

Does Armenian String Cheese taste like Kashkaval Cheese?

Armenian String Cheese reads as mild, while Kashkaval Cheese is piquant.

What is Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

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, Armenian String Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Kashkaval Cheese is medium-hard to hard, elastic.