Kashkaval Cheese vs Kasseri Cheese

Q: Is Kashkaval Cheese the same as Kasseri Cheese?

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

Q: Can I substitute Kashkaval Cheese for Kasseri Cheese?

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

Q: Which should I choose, Kashkaval Cheese or Kasseri 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.

Kashkaval Cheese

Kasseri Cheese

Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating 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 Is Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

What's the Difference Between Kashkaval Cheese and Kasseri Cheese?

Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Kasseri Cheese (Greece)
Milk type: Kashkaval Cheese (cow's or sheep's milk), Kasseri Cheese (goat's and sheep's milk)
Milk treatment: Kashkaval Cheese (Varied), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Kasseri Cheese (Firm to hard)
Rind: Kashkaval Cheese (Varied), Kasseri Cheese (Develops as ages)
Aging: Kashkaval Cheese (Minimum of two months), Kasseri Cheese (at least 3 months)
Taste: Kashkaval Cheese (Piquant), Kasseri Cheese (Rich)

Side-by-Side Comparison

	Kashkaval Cheese	Kasseri Cheese
Country of Origin	Bulgaria, Romania, Serbia And Turkey	Greece
Specific Origin	The Balkans, Turkey And The Levant	Thrace, Macedonia, Thessaly, Lesbos
Milk Type	Cow's or sheep's milk	Goat's and sheep's milk
Milk Treatment	Varied	Traditionally raw, increasingly pasteurized
Texture	Medium-hard to hard, elastic	Firm to hard
Rind	Varied	Develops as ages
Aging	Minimum of two months	At least 3 months
Taste	Piquant	Rich

Taste Comparison: Does Kashkaval Cheese Taste Like Kasseri Cheese?

Kashkaval Cheese reads as piquant, while Kasseri Cheese brings rich character. On the nose, Kashkaval Cheese offers varied, contrasted with Kasseri Cheese's flowery. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Kasseri Cheese leans toward rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months.. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Kasseri Cheese at at least 3 months.

Can You Substitute Kashkaval Cheese for Kasseri Cheese?

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

Which Is Better, Kashkaval Cheese or Kasseri Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Kashkaval Cheese the same as Kasseri Cheese?

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

Is Kashkaval Cheese similar to Kasseri Cheese?

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

Can I substitute Kashkaval Cheese for Kasseri Cheese?

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

Does Kashkaval Cheese taste like Kasseri Cheese?

Kashkaval Cheese reads as piquant, while Kasseri Cheese is rich. Aromas also diverge. Kashkaval Cheese leans varied, and Kasseri Cheese is closer to flowery.

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.

What is Kasseri Cheese made of?

Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. It originates in Greece.

Which should I choose, Kashkaval Cheese or Kasseri Cheese?

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