Cheddar Cheese vs Kashkaval Cheese
Cheddar Cheese
Kashkaval Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, 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 Cheddar Cheese?
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
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 Cheddar Cheese and Kashkaval Cheese?
- Origin: Cheddar Cheese (England), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
- Milk type: Cheddar Cheese (cow's milk), Kashkaval Cheese (cow's or sheep's milk)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Kashkaval Cheese (Varied)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Kashkaval Cheese (Medium-hard to hard, elastic)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Kashkaval Cheese (Varied)
- Aging: Cheddar Cheese (A few months to several years), Kashkaval Cheese (Minimum of two months)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Kashkaval Cheese (Piquant)
Side-by-Side Comparison
| Cheddar Cheese | Kashkaval Cheese | |
|---|---|---|
| Country of Origin | England | Bulgaria, Romania, Serbia And Turkey |
| Specific Origin | Southwest (Somerset, Gloucester) | No Specific Location |
| Milk Type | Cow's milk | Cow's or sheep's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Varied |
| Texture | Varies (rubbery to friable and crystalline) | Medium-hard to hard, elastic |
| Rind | Varies (natural, cloth, wax, plastic) | Varied |
| Aging | A few months to several years | Minimum of two months |
| Taste | Mild to sharp, buttery to brothy and savory | Piquant |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Cheddar Cheese | Kashkaval Cheese | |
|---|---|---|
| Best Pairings | Chicken, Ham, Macaroni and Cheese, Merlot, Tuna, Turkey | — |
| Other Good Pairings | Kombucha, Tomatoes | — |
Which would you pick?
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Where to buy Cheddar Cheese and Kashkaval Cheese
Cheddar Cheese
Kashkaval Cheese
Taste Comparison: Does Cheddar Cheese Taste Like Kashkaval Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Kashkaval Cheese brings piquant character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, 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. Cheddar Cheese at a few months to several years develops a different profile than Kashkaval Cheese at minimum of two months.
Can You Substitute Cheddar Cheese for Kashkaval Cheese?
Cheddar Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for medium-hard to hard, elastic. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Kashkaval Cheese brings piquant notes.
Which Is Better, Cheddar Cheese or Kashkaval Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Kashkaval Cheese fits dishes calling for piquant.
Frequently Asked Questions
Is Cheddar Cheese the same as Kashkaval Cheese?
No, they're distinct cheeses. Cheddar Cheese originates in England, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Cheddar Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Kashkaval Cheese minimum of two months.
Is Cheddar Cheese similar to Kashkaval Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cheddar Cheese for Kashkaval Cheese?
You can, but expect a shift in richness and milk character.
Does Cheddar Cheese taste like Kashkaval Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Kashkaval Cheese is piquant.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized). It's typically aged a few months to several years. It originates in England.
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, Cheddar Cheese or Kashkaval Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Kashkaval Cheese is medium-hard to hard, elastic.
See full profiles: Cheddar Cheese and Kashkaval Cheese.