Blue Cheese vs Kashkaval Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-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 Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 Blue Cheese and Kashkaval Cheese?

• Origin: Blue Cheese (France), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Kashkaval Cheese (cow's or sheep's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Kashkaval Cheese (Varied)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Blue Cheese (Natural), Kashkaval Cheese (Varied)
• Aging: Blue Cheese (Typically aged 2-6 months), Kashkaval Cheese (Minimum of two months)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Kashkaval Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Kashkaval Cheese brings piquant character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Kashkaval Cheese's varied. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, 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. Blue Cheese at typically aged 2-6 months develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Blue Cheese for Kashkaval Cheese?

Blue Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for medium-hard to hard, elastic. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Kashkaval Cheese brings piquant notes.

Which Is Better, Blue Cheese or Kashkaval Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Kashkaval Cheese fits dishes calling for piquant.

Frequently Asked Questions

Is Blue Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Blue Cheese is made from cow, goat, or sheep milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Kashkaval Cheese minimum of two months.

Is Blue Cheese similar to Kashkaval Cheese?

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

Can I substitute Blue Cheese for Kashkaval Cheese?

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

Does Blue Cheese taste like Kashkaval Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Kashkaval Cheese is piquant. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Kashkaval Cheese is closer to varied.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. 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, Blue Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Kashkaval Cheese is medium-hard to hard, elastic.