Autun Cheese vs Kashkaval Cheese

Autun Cheese is a fresh soft, artisan cow and goat-milk cheese from France, 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 Autun Cheese?

Autun is a fresh, soft cheese made from a blend of cow's and goat's milk, originating in the Burgundy region of France. It is crafted from unpasteurized milk, allowing it to retain a natural and authentic taste. With a fat content of 40-45%, the cheese has a creamy, yet light texture. Autun is rindless and presents a clean, white appearance. Its flavor is characterized by a pleasant acidity that provides a refreshing taste experience. Due to its artisan nature, Autun is often enjoyed fresh and can be paired with simple accompaniments to highlight its bright flavors.

What Is Kashkaval Cheese?

Kashkaval is a popular type of yellow cheese made from cow's milk, or sometimes from sheep's milk, in various countries across the Balkans. It has a semi-hard texture and a rich, slightly tangy flavor that becomes sharper with age. Kashkaval is versatile in cooking, used for grating, slicing, and melting in dishes like pizzas, sandwiches, and casseroles.

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

• Origin: Autun Cheese (France), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Autun Cheese (cow's and goat's milk), Kashkaval Cheese (cow's or sheep's milk)
• Milk treatment: Autun Cheese (unpasteurized), Kashkaval Cheese (Varied)
• Texture: Autun Cheese (fresh soft, artisan), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Autun Cheese (rindless), Kashkaval Cheese (Varied)
• Taste: Autun Cheese (acidic), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Autun Cheese Taste Like Kashkaval Cheese?

Autun Cheese reads as acidic, while Kashkaval Cheese brings piquant character.

Can You Substitute Autun Cheese for Kashkaval Cheese?

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

Which Is Better, Autun Cheese or Kashkaval Cheese?

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

Frequently Asked Questions

Is Autun Cheese the same as Kashkaval Cheese?

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

Is Autun Cheese similar to Kashkaval Cheese?

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

Can I substitute Autun Cheese for Kashkaval Cheese?

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

Does Autun Cheese taste like Kashkaval Cheese?

Autun Cheese reads as acidic, while Kashkaval Cheese is piquant.

What is Autun Cheese made of?

Autun Cheese is made from cow and goat milk (unpasteurized). It originates in France.

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, Autun Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Autun Cheese is fresh soft, artisan, while Kashkaval Cheese is medium-hard to hard, elastic.