Asiago Cheese vs Kashkaval Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Kashkaval Cheese is hard, elastic and made from cow or sheep milk, originating in Bulgaria, Romania, Serbia and Turkey.

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

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 Asiago Cheese and Kashkaval Cheese?

• Origin: Asiago Cheese (Italy), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Asiago Cheese (Cow's milk), Kashkaval Cheese (Cow's or sheep's milk)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Kashkaval Cheese (Varied)
• Texture: Asiago Cheese (Semi-hard, crumbly), Kashkaval Cheese (Hard, elastic)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Kashkaval Cheese (Varied)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Kashkaval Cheese (Minimum of two months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Kashkaval Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Kashkaval Cheese brings piquant character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, 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. Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Asiago Cheese for Kashkaval Cheese?

Asiago Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, crumbly bite and body where the recipe calls for hard, elastic. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Kashkaval Cheese brings piquant notes.

Which Is Better, Asiago Cheese or Kashkaval Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, crumbly cheese, go with Asiago Cheese. For a hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Kashkaval Cheese fits dishes calling for piquant.

Frequently Asked Questions

Is Asiago Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Asiago Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Kashkaval Cheese minimum of two months.

Is Asiago Cheese similar to Kashkaval Cheese?

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

Can I substitute Asiago Cheese for Kashkaval Cheese?

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

Does Asiago Cheese taste like Kashkaval Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Kashkaval Cheese is piquant.

What is Asiago Cheese made of?

Asiago Cheese is made from cow milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

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, Asiago Cheese or Kashkaval Cheese?

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