Gorgonzola Cheese vs Kashkaval Cheese

Gorgonzola Cheese is a soft to crumbly cow-milk cheese from Italy, 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 Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

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 Gorgonzola Cheese and Kashkaval Cheese?

• Origin: Gorgonzola Cheese (Italy), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Gorgonzola Cheese (cow's milk), Kashkaval Cheese (cow's or sheep's milk)
• Milk treatment: Gorgonzola Cheese (pasteurized), Kashkaval Cheese (Varied)
• Texture: Gorgonzola Cheese (Soft to crumbly), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Gorgonzola Cheese (None), Kashkaval Cheese (Varied)
• Aging: Gorgonzola Cheese (2 to 3 months), Kashkaval Cheese (Minimum of two months)
• Taste: Gorgonzola Cheese (Sweet to savory), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Gorgonzola Cheese Taste Like Kashkaval Cheese?

Gorgonzola Cheese reads as sweet to savory, while Kashkaval Cheese brings piquant character. On the nose, Gorgonzola Cheese offers nutty, contrasted with Kashkaval Cheese's varied. More specifically, Gorgonzola Cheese shows dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling, 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. Gorgonzola Cheese at 2 to 3 months develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Gorgonzola Cheese for Kashkaval Cheese?

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

Which Is Better, Gorgonzola Cheese or Kashkaval Cheese?

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

Frequently Asked Questions

Is Gorgonzola Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Gorgonzola Cheese originates in Italy, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Gorgonzola Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Gorgonzola Cheese is typically aged 2 to 3 months, Kashkaval Cheese minimum of two months.

Is Gorgonzola Cheese similar to Kashkaval Cheese?

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

Can I substitute Gorgonzola Cheese for Kashkaval Cheese?

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

Does Gorgonzola Cheese taste like Kashkaval Cheese?

Gorgonzola Cheese reads as sweet to savory, while Kashkaval Cheese is piquant. Aromas also diverge. Gorgonzola Cheese leans nutty, and Kashkaval Cheese is closer to varied.

What is Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. 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, Gorgonzola Cheese or Kashkaval Cheese?

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