Époisses Cheese vs Kashkaval Cheese

Époisses Cheese is a soft, creamy cow-milk cheese from France, while Kashkaval Cheese is hard, elastic and made from cow or sheep milk, originating in Bulgaria, Romania, Serbia and Turkey.

What Is Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

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 Époisses Cheese and Kashkaval Cheese?

• Origin: Époisses Cheese (France), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Époisses Cheese (Cow's milk), Kashkaval Cheese (Cow's or sheep's milk)
• Milk treatment: Époisses Cheese (raw or pasteurized), Kashkaval Cheese (Varied)
• Texture: Époisses Cheese (Soft, creamy), Kashkaval Cheese (Hard, elastic)
• Rind: Époisses Cheese (Washed-rind), Kashkaval Cheese (Varied)
• Aging: Époisses Cheese (Minimum of 28 days), Kashkaval Cheese (Minimum of two months)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Kashkaval Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Kashkaval Cheese brings piquant character. On the nose, Époisses Cheese offers undergrowth, contrasted with Kashkaval Cheese's varied. More specifically, Époisses Cheese shows penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette, 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. Époisses Cheese at minimum of 28 days develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Époisses Cheese for Kashkaval Cheese?

Époisses Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for hard, elastic. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Kashkaval Cheese brings piquant notes.

Which Is Better, Époisses Cheese or Kashkaval Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Époisses Cheese. For a hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Kashkaval Cheese fits dishes calling for piquant.

Frequently Asked Questions

Is Époisses Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Époisses Cheese originates in France, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Époisses Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Kashkaval Cheese minimum of two months.

Is Époisses Cheese similar to Kashkaval Cheese?

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

Can I substitute Époisses Cheese for Kashkaval Cheese?

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

Does Époisses Cheese taste like Kashkaval Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Kashkaval Cheese is piquant. Aromas also diverge. Époisses Cheese leans undergrowth, and Kashkaval Cheese is closer to varied.

What is Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. 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, Époisses Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft, creamy, while Kashkaval Cheese is hard, elastic.