Kashkaval Cheese vs Montasio Cheese
Kashkaval Cheese
Montasio Cheese
Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Montasio Cheese is elastic to crumbly and hard and made from cow milk, originating in Italy.
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 Is Montasio Cheese?
Montasio is a mountain cheese from northeastern Italy, with a PDO designation. It has a firm texture and can vary in flavor from mild and milky in younger cheeses to richer and more robust in aged varieties. Montasio is often enjoyed grated over pasta and risotto or sliced in sandwiches.
What's the Difference Between Kashkaval Cheese and Montasio Cheese?
- Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Montasio Cheese (Italy)
- Milk type: Kashkaval Cheese (cow's or sheep's milk), Montasio Cheese (cow's milk)
- Milk treatment: Kashkaval Cheese (Varied), Montasio Cheese (unpasteurized)
- Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Montasio Cheese (Elastic to crumbly and hard)
- Aging: Kashkaval Cheese (Minimum of two months), Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months)
- Taste: Kashkaval Cheese (Piquant), Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice)
Side-by-Side Comparison
| Kashkaval Cheese | Montasio Cheese | |
|---|---|---|
| Country of Origin | Bulgaria, Romania, Serbia And Turkey | Italy |
| Specific Origin | No Specific Location | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto |
| Milk Type | Cow's or sheep's milk | Cow's milk |
| Milk Treatment | Varied | Unpasteurized |
| Texture | Medium-hard to hard, elastic | Elastic to crumbly and hard |
| Rind | Varied | — |
| Aging | Minimum of two months | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months |
| Taste | Piquant | Mild, creamy, and fruity to savory, piquant, with hints of spice |
Taste Comparison: Does Kashkaval Cheese Taste Like Montasio Cheese?
Kashkaval Cheese reads as piquant, while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice character. On the nose, Kashkaval Cheese offers varied, contrasted with Montasio Cheese's aromatic, pleasant. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Montasio Cheese leans toward evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.
Can You Substitute Kashkaval Cheese for Montasio Cheese?
Kashkaval Cheese can stand in for Montasio 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 elastic to crumbly and hard. Flavor-wise, Kashkaval Cheese reads as piquant while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice notes.
Which Is Better, Kashkaval Cheese or Montasio 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 elastic to crumbly and hard profile, Montasio Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Montasio Cheese fits dishes calling for mild, creamy, and fruity to savory, piquant, with hints of spice.
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Frequently Asked Questions
Is Kashkaval Cheese the same as Montasio Cheese?
No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Montasio Cheese comes from Italy. Kashkaval Cheese is made from cow or sheep milk; Montasio Cheese uses cow. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Montasio Cheese fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.
Is Kashkaval Cheese similar to Montasio Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kashkaval Cheese for Montasio Cheese?
You can, but expect a shift in richness and milk character.
Does Kashkaval Cheese taste like Montasio Cheese?
Kashkaval Cheese reads as piquant, while Montasio Cheese is mild, creamy, and fruity to savory, piquant, with hints of spice. Aromas also diverge. Kashkaval Cheese leans varied, and Montasio Cheese is closer to aromatic, pleasant.
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 Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
Which should I choose, Kashkaval Cheese or Montasio Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Montasio Cheese is elastic to crumbly and hard.