Graviera Cheese vs Kashkaval Cheese

Graviera Cheese is a hard cow or 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 Graviera Cheese?

Graviera is a hard Greek cheese made in wheels from sheep's or cow's milk, named after the gruyere it resembles. It tastes slightly sweet, sometimes with a burnt caramel note, and ranks second only to feta in Greece.

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 Graviera Cheese and Kashkaval Cheese?

• Origin: Graviera Cheese (Greece), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk treatment: Graviera Cheese (unpasteurized), Kashkaval Cheese (Varied)
• Texture: Graviera Cheese (hard), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Graviera Cheese (marked with a crisscross pattern from the draining cloth), Kashkaval Cheese (Varied)
• Aging: Graviera Cheese (at least 5 months for Crete graviera), Kashkaval Cheese (Minimum of two months)
• Taste: Graviera Cheese (nutty, sweet), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Graviera Cheese Taste Like Kashkaval Cheese?

Graviera Cheese reads as nutty, sweet, while Kashkaval Cheese brings piquant character. More specifically, Graviera Cheese shows slightly sweet, burnt caramel in the crete version, 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. Graviera Cheese at at least 5 months for crete graviera develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Graviera Cheese for Kashkaval Cheese?

In most recipes, Graviera Cheese and Kashkaval Cheese can be swapped with reasonable results. Both are cow or sheep-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for medium-hard to hard, elastic. Flavor-wise, Graviera Cheese reads as nutty, sweet while Kashkaval Cheese brings piquant notes.

Which Is Better, Graviera Cheese or Kashkaval Cheese?

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

Frequently Asked Questions

Is Graviera Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Graviera Cheese originates in Greece, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Aging also differs: Graviera Cheese is typically aged at least 5 months for crete graviera, Kashkaval Cheese minimum of two months.

Is Graviera Cheese similar to Kashkaval Cheese?

Somewhat. They share a cow or sheep-milk base but diverge in texture and flavor.

Can I substitute Graviera Cheese for Kashkaval Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Graviera Cheese taste like Kashkaval Cheese?

Graviera Cheese reads as nutty, sweet, while Kashkaval Cheese is piquant.

What is Graviera Cheese made of?

Graviera Cheese is made from cow or sheep milk (unpasteurized). It's typically aged at least 5 months for crete graviera. 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, Graviera Cheese or Kashkaval Cheese?

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