Cheddar Cheese vs Kashkaval Cheese

Q: Is Cheddar Cheese the same as Kashkaval Cheese?

No. Cheddar Cheese and Kashkaval Cheese are distinct cheeses from England and Bulgaria, Romania, Serbia and Turkey respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cheddar Cheese for Kashkaval Cheese?

In most recipes you can swap Cheddar Cheese for Kashkaval Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Cheddar Cheese or Kashkaval Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Cheddar Cheese

Kashkaval Cheese

Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, 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 Cheddar Cheese?

Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.

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 Cheddar Cheese and Kashkaval Cheese?

Origin: Cheddar Cheese (England), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
Milk type: Cheddar Cheese (cow's milk), Kashkaval Cheese (cow's or sheep's milk)
Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Kashkaval Cheese (Varied)
Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Kashkaval Cheese (Medium-hard to hard, elastic)
Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Kashkaval Cheese (Varied)
Aging: Cheddar Cheese (A few months to several years), Kashkaval Cheese (Minimum of two months)
Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

	Cheddar Cheese	Kashkaval Cheese
Country of Origin	England	Bulgaria, Romania, Serbia And Turkey
Specific Origin	Southwest (Somerset, Gloucester)	The Balkans, Turkey And The Levant
Milk Type	Cow's milk	Cow's or sheep's milk
Milk Treatment	Raw, Thermized, Pasteurized	Varied
Texture	Varies (rubbery to friable and crystalline)	Medium-hard to hard, elastic
Rind	Varies (natural, cloth, wax, plastic)	Varied
Aging	A few months to several years	Minimum of two months
Taste	Mild to sharp, buttery to brothy and savory	Piquant

Taste Comparison: Does Cheddar Cheese Taste Like Kashkaval Cheese?

Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Kashkaval Cheese brings piquant character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the 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. Cheddar Cheese at a few months to several years develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Cheddar Cheese for Kashkaval Cheese?

Cheddar Cheese can stand in for Kashkaval Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for medium-hard to hard, elastic. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Kashkaval Cheese brings piquant notes.

Which Is Better, Cheddar Cheese or Kashkaval Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Kashkaval Cheese fits dishes calling for piquant.

Which is your favorite?

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Frequently Asked Questions

Is Cheddar Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Cheddar Cheese originates in England, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Cheddar Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Kashkaval Cheese minimum of two months.

Is Cheddar Cheese similar to Kashkaval Cheese?

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

Can I substitute Cheddar Cheese for Kashkaval Cheese?

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

Does Cheddar Cheese taste like Kashkaval Cheese?

Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Kashkaval Cheese is piquant.

What is Cheddar Cheese made of?

Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.

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, Cheddar Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Kashkaval Cheese is medium-hard to hard, elastic.