Emmental Cheese vs Kashkaval Cheese

Emmental Cheese is a hard or medium-hard cow-milk cheese from Switzerland, 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 Emmental Cheese?

Emmental is a yellow, medium-hard Swiss cheese from the Emme Valley, known for the natural holes that run through it. The taste is savoury but mild. It is eaten cold in chunks or slices and melted into dishes such as gratins.

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 Emmental Cheese and Kashkaval Cheese?

• Origin: Emmental Cheese (Switzerland), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Emmental Cheese (cow's milk), Kashkaval Cheese (cow's or sheep's milk)
• Milk treatment: Emmental Cheese (Raw), Kashkaval Cheese (Varied)
• Texture: Emmental Cheese (Hard or medium-hard), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Emmental Cheese (natural), Kashkaval Cheese (Varied)
• Aging: Emmental Cheese (4 months to over 1 year), Kashkaval Cheese (Minimum of two months)
• Taste: Emmental Cheese (Nutty, sweet), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Emmental Cheese Taste Like Kashkaval Cheese?

Emmental Cheese reads as nutty, sweet, while Kashkaval Cheese brings piquant character. More specifically, Emmental Cheese shows characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged, 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. Emmental Cheese at 4 months to over 1 year develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Emmental Cheese for Kashkaval Cheese?

Emmental Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard or medium-hard bite and body where the recipe calls for medium-hard to hard, elastic. Flavor-wise, Emmental Cheese reads as nutty, sweet while Kashkaval Cheese brings piquant notes.

Which Is Better, Emmental Cheese or Kashkaval Cheese?

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

Frequently Asked Questions

Is Emmental Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Emmental Cheese originates in Switzerland, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Emmental Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Emmental Cheese is typically aged 4 months to over 1 year, Kashkaval Cheese minimum of two months.

Is Emmental Cheese similar to Kashkaval Cheese?

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

Can I substitute Emmental Cheese for Kashkaval Cheese?

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

Does Emmental Cheese taste like Kashkaval Cheese?

Emmental Cheese reads as nutty, sweet, while Kashkaval Cheese is piquant.

What is Emmental Cheese made of?

Emmental Cheese is made from cow milk (raw). It's typically aged 4 months to over 1 year. It originates in Switzerland.

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, Emmental Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Emmental Cheese is hard or medium-hard, while Kashkaval Cheese is medium-hard to hard, elastic.