Bleu de Gex Cheese vs Kashkaval Cheese

Bleu de Gex Cheese is a creamy cow-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 Bleu de Gex Cheese?

Bleu de Gex is a creamy, semi-soft blue cheese from the Jura region of France, made with unpasteurized Montbéliard cow's milk and aged at least three weeks. It is milder and younger than most French blues, and every wheel is stamped with the word Gex.

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 Bleu de Gex Cheese and Kashkaval Cheese?

• Origin: Bleu de Gex Cheese (France), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Bleu de Gex Cheese (Cow), Kashkaval Cheese (cow's or sheep's milk)
• Milk treatment: Bleu de Gex Cheese (Unpasteurized), Kashkaval Cheese (Varied)
• Texture: Bleu de Gex Cheese (Creamy), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Bleu de Gex Cheese (Natural, brushed), Kashkaval Cheese (Varied)
• Aging: Bleu de Gex Cheese (3 weeks minimum), Kashkaval Cheese (Minimum of two months)
• Taste: Bleu de Gex Cheese (Mild, with a hint of mushroom), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Bleu de Gex Cheese Taste Like Kashkaval Cheese?

Bleu de Gex Cheese reads as mild, with a hint of mushroom, while Kashkaval Cheese brings piquant character. More specifically, Bleu de Gex Cheese shows milder and younger than most french blue cheeses, 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. Bleu de Gex Cheese at 3 weeks minimum develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Bleu de Gex Cheese for Kashkaval Cheese?

Bleu de Gex Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect creamy bite and body where the recipe calls for medium-hard to hard, elastic. Flavor-wise, Bleu de Gex Cheese reads as mild, with a hint of mushroom while Kashkaval Cheese brings piquant notes.

Which Is Better, Bleu de Gex Cheese or Kashkaval Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a creamy cheese, go with Bleu de Gex Cheese. For a medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Bleu de Gex Cheese suits recipes that want mild, with a hint of mushroom notes, while Kashkaval Cheese fits dishes calling for piquant.

Frequently Asked Questions

Is Bleu de Gex Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Bleu de Gex Cheese originates in France, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Bleu de Gex Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Bleu de Gex Cheese is typically aged 3 weeks minimum, Kashkaval Cheese minimum of two months.

Is Bleu de Gex Cheese similar to Kashkaval Cheese?

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

Can I substitute Bleu de Gex Cheese for Kashkaval Cheese?

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

Does Bleu de Gex Cheese taste like Kashkaval Cheese?

Bleu de Gex Cheese reads as mild, with a hint of mushroom, while Kashkaval Cheese is piquant.

What is Bleu de Gex Cheese made of?

Bleu de Gex Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged 3 weeks minimum. 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, Bleu de Gex Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu de Gex Cheese is creamy, while Kashkaval Cheese is medium-hard to hard, elastic.