Fontina Cheese vs Kashkaval Cheese

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

What Is Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

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 Fontina Cheese and Kashkaval Cheese?

• Origin: Fontina Cheese (Italy), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Fontina Cheese (Cow's milk), Kashkaval Cheese (Cow's or sheep's milk)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Kashkaval Cheese (Varied)
• Texture: Fontina Cheese (Semi-soft), Kashkaval Cheese (Hard, elastic)
• Rind: Fontina Cheese (Natural, Often Washed), Kashkaval Cheese (Varied)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Kashkaval Cheese (Minimum of two months)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Kashkaval Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Kashkaval Cheese brings piquant character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Kashkaval Cheese's varied. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, 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. Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor) develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Fontina Cheese for Kashkaval Cheese?

Fontina Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for hard, elastic. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Kashkaval Cheese brings piquant notes.

Which Is Better, Fontina Cheese or Kashkaval Cheese?

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

Frequently Asked Questions

Is Fontina Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Fontina Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Kashkaval Cheese minimum of two months.

Is Fontina Cheese similar to Kashkaval Cheese?

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

Can I substitute Fontina Cheese for Kashkaval Cheese?

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

Does Fontina Cheese taste like Kashkaval Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Kashkaval Cheese is piquant. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Kashkaval Cheese is closer to varied.

What is Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.

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, Fontina Cheese or Kashkaval Cheese?

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