Feta Cheese vs Kashkaval Cheese
Feta Cheese
Kashkaval Cheese
Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, 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 Feta Cheese?
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
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 Feta Cheese and Kashkaval Cheese?
- Origin: Feta Cheese (Greece), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
- Milk type: Feta Cheese (goat's and sheep's milk), Kashkaval Cheese (cow's or sheep's milk)
- Milk treatment: Feta Cheese (Pasteurized, sometimes raw), Kashkaval Cheese (Varied)
- Texture: Feta Cheese (Soft, white, aged in brine), Kashkaval Cheese (Medium-hard to hard, elastic)
- Rind: Feta Cheese (None), Kashkaval Cheese (Varied)
- Aging: Feta Cheese (2 months to longer), Kashkaval Cheese (Minimum of two months)
- Taste: Feta Cheese (Sharp to mild), Kashkaval Cheese (Piquant)
Side-by-Side Comparison
| Feta Cheese | Kashkaval Cheese | |
|---|---|---|
| Country of Origin | Greece | Bulgaria, Romania, Serbia And Turkey |
| Specific Origin | Throughout Greece | No Specific Location |
| Milk Type | Goat's and sheep's milk | Cow's or sheep's milk |
| Milk Treatment | Pasteurized, sometimes raw | Varied |
| Texture | Soft, white, aged in brine | Medium-hard to hard, elastic |
| Rind | None | Varied |
| Aging | 2 months to longer | Minimum of two months |
| Taste | Sharp to mild | Piquant |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Feta Cheese | Kashkaval Cheese | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | — |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | — |
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Where to buy Feta Cheese and Kashkaval Cheese
Feta Cheese
Kashkaval Cheese
Taste Comparison: Does Feta Cheese Taste Like Kashkaval Cheese?
Feta Cheese reads as sharp to mild, while Kashkaval Cheese brings piquant character. On the nose, Feta Cheese offers nutty, strong, contrasted with Kashkaval Cheese's varied. More specifically, Feta Cheese shows sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to 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. Feta Cheese at 2 months to longer develops a different profile than Kashkaval Cheese at minimum of two months.
Can You Substitute Feta Cheese for Kashkaval Cheese?
Feta Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for medium-hard to hard, elastic. Flavor-wise, Feta Cheese reads as sharp to mild while Kashkaval Cheese brings piquant notes.
Which Is Better, Feta Cheese or Kashkaval Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Kashkaval Cheese fits dishes calling for piquant.
Frequently Asked Questions
Is Feta Cheese the same as Kashkaval Cheese?
No, they're distinct cheeses. Feta Cheese originates in Greece, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Feta Cheese is made from goat and sheep milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Feta Cheese is typically aged 2 months to longer, Kashkaval Cheese minimum of two months.
Is Feta Cheese similar to Kashkaval Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Feta Cheese for Kashkaval Cheese?
You can, but expect a shift in richness and milk character.
Does Feta Cheese taste like Kashkaval Cheese?
Feta Cheese reads as sharp to mild, while Kashkaval Cheese is piquant. Aromas also diverge. Feta Cheese leans nutty, strong, and Kashkaval Cheese is closer to varied.
What is Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw). It's typically aged 2 months to longer. It originates in Greece.
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, Feta Cheese or Kashkaval Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Kashkaval Cheese is medium-hard to hard, elastic.
See full profiles: Feta Cheese and Kashkaval Cheese.