Farmer's Cheese vs Kashkaval Cheese
Farmer's Cheese is a soft cow, goat, or sheep-milk cheese, 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 Farmer's Cheese?
Farmer's cheese is pressed curds, an unripened cheese made by adding rennet and a bacterial starter to milk. It comes from cow, sheep or goat milk, and the style ranges from pressed cottage cheese to a firm wheel close to Monterey Jack.
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 Farmer's Cheese and Kashkaval Cheese?
- Milk type: Farmer's Cheese (cow's, goat's or sheep's milk), Kashkaval Cheese (cow's or sheep's milk)
- Texture: Farmer's Cheese (soft), Kashkaval Cheese (Medium-hard to hard, elastic)
- Rind: Farmer's Cheese (natural), Kashkaval Cheese (Varied)
- Aging: Farmer's Cheese (unripened), Kashkaval Cheese (Minimum of two months)
- Taste: Farmer's Cheese (creamy), Kashkaval Cheese (Piquant)
Side-by-Side Comparison
| Farmer's Cheese | Kashkaval Cheese | |
|---|---|---|
| Country of Origin | — | Bulgaria, Romania, Serbia And Turkey |
| Specific Origin | — | The Balkans, Turkey And The Levant |
| Milk Type | Cow's, goat's or sheep's milk | Cow's or sheep's milk |
| Milk Treatment | — | Varied |
| Texture | Soft | Medium-hard to hard, elastic |
| Rind | Natural | Varied |
| Aging | Unripened | Minimum of two months |
| Taste | Creamy | Piquant |
Taste Comparison: Does Farmer's Cheese Taste Like Kashkaval Cheese?
Farmer's Cheese reads as creamy, while Kashkaval Cheese brings piquant character. Aging plays into this as well. Farmer's Cheese at unripened develops a different profile than Kashkaval Cheese at minimum of two months.
Can You Substitute Farmer's Cheese for Kashkaval Cheese?
Farmer's Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for medium-hard to hard, elastic. Flavor-wise, Farmer's Cheese reads as creamy while Kashkaval Cheese brings piquant notes.
Which Is Better, Farmer's Cheese or Kashkaval Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Farmer's Cheese. For a medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Farmer's Cheese suits recipes that want creamy notes, while Kashkaval Cheese fits dishes calling for piquant.
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Frequently Asked Questions
Is Farmer's Cheese the same as Kashkaval Cheese?
No, they're distinct cheeses. Farmer's Cheese is made from cow, goat, or sheep milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Farmer's Cheese is typically aged unripened, Kashkaval Cheese minimum of two months.
Is Farmer's Cheese similar to Kashkaval Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Farmer's Cheese for Kashkaval Cheese?
You can, but expect a shift in richness and milk character.
Does Farmer's Cheese taste like Kashkaval Cheese?
Farmer's Cheese reads as creamy, while Kashkaval Cheese is piquant.
What is Farmer's Cheese made of?
Farmer's Cheese is made from cow, goat, or sheep milk, using animal rennet. It's typically aged unripened.
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, Farmer's Cheese or Kashkaval Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Farmer's Cheese is soft, while Kashkaval Cheese is medium-hard to hard, elastic.