Cardo Cheese vs Kashkaval Cheese

Q: Is Cardo Cheese the same as Kashkaval Cheese?

No. Cardo Cheese and Kashkaval Cheese are distinct cheeses from England, Scotland and Wales and Bulgaria, Romania, Serbia and Turkey respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cardo Cheese for Kashkaval Cheese?

In most recipes you can swap Cardo Cheese for Kashkaval Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Cardo Cheese or Kashkaval Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Cardo Cheese is a semi-soft, artisan goat-milk cheese from England, Scotland and Wales, 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 Cardo Cheese?

Cardo is a semi-soft artisan cheese made from pasteurized goat's milk in Timsbury, Somerset, England. It is crafted with a washed rind that contributes to its pungent aroma. The cheese has an ivory-colored interior with a creamy, smooth texture. Its flavor profile is a mix of floral, pungent, and savory notes, making it an interesting choice for those who enjoy bold cheeses. The cheese is enjoyed across England, Scotland, and Wales, offering a taste that reflects the region's cheese-making tradition. Ideal for pairing with crusty bread or a selection of fruits, Cardo makes a flavorful addition to any cheese board.

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 Cardo Cheese and Kashkaval Cheese?

Origin: Cardo Cheese (England, Scotland and Wales), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
Milk type: Cardo Cheese (goat's milk), Kashkaval Cheese (cow's or sheep's milk)
Milk treatment: Cardo Cheese (pasteurized), Kashkaval Cheese (Varied)
Texture: Cardo Cheese (semi-soft, artisan), Kashkaval Cheese (Medium-hard to hard, elastic)
Rind: Cardo Cheese (washed), Kashkaval Cheese (Varied)
Taste: Cardo Cheese (floral, pungent, savory), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

	Cardo Cheese	Kashkaval Cheese
Country of Origin	England, Scotland And Wales	Bulgaria, Romania, Serbia And Turkey
Specific Origin	Timsbury, Somerset	No Specific Location
Milk Type	Goat's milk	Cow's or sheep's milk
Milk Treatment	Pasteurized	Varied
Texture	Semi-soft, artisan	Medium-hard to hard, elastic
Rind	Washed	Varied
Aging	—	Minimum of two months
Taste	Floral, pungent, savory	Piquant

Taste Comparison: Does Cardo Cheese Taste Like Kashkaval Cheese?

Cardo Cheese reads as floral, pungent, savory, while Kashkaval Cheese brings piquant character. On the nose, Cardo Cheese offers pungent, contrasted with Kashkaval Cheese's varied.

Can You Substitute Cardo Cheese for Kashkaval Cheese?

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

Which Is Better, Cardo Cheese or Kashkaval Cheese?

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Cardo Cheese the same as Kashkaval Cheese?

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

Is Cardo Cheese similar to Kashkaval Cheese?

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

Can I substitute Cardo Cheese for Kashkaval Cheese?

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

Does Cardo Cheese taste like Kashkaval Cheese?

Cardo Cheese reads as floral, pungent, savory, while Kashkaval Cheese is piquant. Aromas also diverge. Cardo Cheese leans pungent, and Kashkaval Cheese is closer to varied.

What is Cardo Cheese made of?

Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.

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, Cardo Cheese or Kashkaval Cheese?

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