Bergkäse Cheese vs Kashkaval Cheese

Bergkäse Cheese is a hard to semi-hard, sometimes with small holes or cracks cow-milk cheese, 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 Bergkäse Cheese?

Bergkäse, German for mountain cheese, is a group of Alpine cheeses made on mountain pastures and in local dairies. Most are hard or semi-hard with a natural rind, a strong and slightly nutty flavour, and few or no eyes.

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 Bergkäse Cheese and Kashkaval Cheese?

• Milk type: Bergkäse Cheese (cow), Kashkaval Cheese (cow's or sheep's milk)
• Milk treatment: Bergkäse Cheese (raw), Kashkaval Cheese (Varied)
• Texture: Bergkäse Cheese (hard to semi-hard, sometimes with small holes or cracks), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Bergkäse Cheese (natural), Kashkaval Cheese (Varied)
• Taste: Bergkäse Cheese (strong, often a bit nutty), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Bergkäse Cheese Taste Like Kashkaval Cheese?

Bergkäse Cheese reads as strong, often a bit nutty, while Kashkaval Cheese brings piquant character.

Can You Substitute Bergkäse Cheese for Kashkaval Cheese?

Bergkäse Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard to semi-hard, sometimes with small holes or cracks bite and body where the recipe calls for medium-hard to hard, elastic. Flavor-wise, Bergkäse Cheese reads as strong, often a bit nutty while Kashkaval Cheese brings piquant notes.

Which Is Better, Bergkäse Cheese or Kashkaval Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard to semi-hard, sometimes with small holes or cracks cheese, go with Bergkäse Cheese. For a medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Bergkäse Cheese suits recipes that want strong, often a bit nutty notes, while Kashkaval Cheese fits dishes calling for piquant.

Frequently Asked Questions

Is Bergkäse Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Bergkäse Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep.

Is Bergkäse Cheese similar to Kashkaval Cheese?

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

Can I substitute Bergkäse Cheese for Kashkaval Cheese?

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

Does Bergkäse Cheese taste like Kashkaval Cheese?

Bergkäse Cheese reads as strong, often a bit nutty, while Kashkaval Cheese is piquant.

What is Bergkäse Cheese made of?

Bergkäse Cheese is made from cow milk (raw).

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, Bergkäse Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bergkäse Cheese is hard to semi-hard, sometimes with small holes or cracks, while Kashkaval Cheese is medium-hard to hard, elastic.