Bitto Cheese vs Kashkaval Cheese
Bitto Cheese
Kashkaval Cheese
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, 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 Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
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 Bitto Cheese and Kashkaval Cheese?
- Origin: Bitto Cheese (Italy), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Kashkaval Cheese (cow's or sheep's milk)
- Milk treatment: Bitto Cheese (Raw), Kashkaval Cheese (Varied)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Kashkaval Cheese (Medium-hard to hard, elastic)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Kashkaval Cheese (Varied)
- Aging: Bitto Cheese (Minimum of 70 days), Kashkaval Cheese (Minimum of two months)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Kashkaval Cheese (Piquant)
Side-by-Side Comparison
| Bitto Cheese | Kashkaval Cheese | |
|---|---|---|
| Country of Origin | Italy | Bulgaria, Romania, Serbia And Turkey |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | The Balkans, Turkey And The Levant |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Cow's or sheep's milk |
| Milk Treatment | Raw | Varied |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Medium-hard to hard, elastic |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Varied |
| Aging | Minimum of 70 days | Minimum of two months |
| Taste | Mild and sweet when young, stronger and spicier with age | Piquant |
Taste Comparison: Does Bitto Cheese Taste Like Kashkaval Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Kashkaval Cheese brings piquant character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, 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. Bitto Cheese at minimum of 70 days develops a different profile than Kashkaval Cheese at minimum of two months.
Can You Substitute Bitto Cheese for Kashkaval Cheese?
Bitto Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for medium-hard to hard, elastic. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Kashkaval Cheese brings piquant notes.
Which Is Better, Bitto Cheese or Kashkaval Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Kashkaval Cheese fits dishes calling for piquant.
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Frequently Asked Questions
Is Bitto Cheese the same as Kashkaval Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Bitto Cheese is made from cow and goat milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Kashkaval Cheese minimum of two months.
Is Bitto Cheese similar to Kashkaval Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Kashkaval Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Kashkaval Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Kashkaval Cheese is piquant.
What is Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. 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, Bitto Cheese or Kashkaval Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Kashkaval Cheese is medium-hard to hard, elastic.