Blue Cheese vs Kashkaval Cheese
Blue Cheese
Kashkaval Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, 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 Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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 Blue Cheese and Kashkaval Cheese?
- Origin: Blue Cheese (France), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Kashkaval Cheese (cow's or sheep's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Kashkaval Cheese (Varied)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Kashkaval Cheese (Medium-hard to hard, elastic)
- Rind: Blue Cheese (Natural), Kashkaval Cheese (Varied)
- Aging: Blue Cheese (Typically aged 2-6 months), Kashkaval Cheese (Minimum of two months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Kashkaval Cheese (Piquant)
Side-by-Side Comparison
| Blue Cheese | Kashkaval Cheese | |
|---|---|---|
| Country of Origin | France | Bulgaria, Romania, Serbia And Turkey |
| Specific Origin | — | No Specific Location |
| Milk Type | Cow, Sheep, Goat | Cow's or sheep's milk |
| Milk Treatment | Pasteurized or Raw | Varied |
| Texture | Crumbly, Creamy, Semi-Soft | Medium-hard to hard, elastic |
| Rind | Natural | Varied |
| Aging | Typically aged 2-6 months | Minimum of two months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Piquant |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Kashkaval Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
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Where to buy Blue Cheese and Kashkaval Cheese
Blue Cheese
Kashkaval Cheese
Taste Comparison: Does Blue Cheese Taste Like Kashkaval Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Kashkaval Cheese brings piquant character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Kashkaval Cheese's varied. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, 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. Blue Cheese at typically aged 2-6 months develops a different profile than Kashkaval Cheese at minimum of two months.
Can You Substitute Blue Cheese for Kashkaval Cheese?
Blue Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for medium-hard to hard, elastic. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Kashkaval Cheese brings piquant notes.
Which Is Better, Blue Cheese or Kashkaval Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Kashkaval Cheese fits dishes calling for piquant.
Frequently Asked Questions
Is Blue Cheese the same as Kashkaval Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Blue Cheese is made from cow, goat, or sheep milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Kashkaval Cheese minimum of two months.
Is Blue Cheese similar to Kashkaval Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Kashkaval Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Kashkaval Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Kashkaval Cheese is piquant. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Kashkaval Cheese is closer to varied.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
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, Blue Cheese or Kashkaval Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Kashkaval Cheese is medium-hard to hard, elastic.
See full profiles: Blue Cheese and Kashkaval Cheese.