Kashkaval Cheese vs Parmesan Cheese

Kashkaval Cheese is a hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Parmesan Cheese (Italy)
• Milk type: Kashkaval Cheese (Cow's or sheep's milk), Parmesan Cheese (Cow's milk)
• Milk treatment: Kashkaval Cheese (Varied), Parmesan Cheese (unpasteurized)
• Texture: Kashkaval Cheese (Hard, elastic), Parmesan Cheese (Hard)
• Rind: Kashkaval Cheese (Varied), Parmesan Cheese (natural)
• Aging: Kashkaval Cheese (Minimum of two months), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Kashkaval Cheese (Piquant), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Parmesan Cheese?

Kashkaval Cheese reads as piquant, while Parmesan Cheese brings salty, savory character. On the nose, Kashkaval Cheese offers varied, contrasted with Parmesan Cheese's nutty, strong. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Kashkaval Cheese for Parmesan Cheese?

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

Which Is Better, Kashkaval Cheese or Parmesan Cheese?

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

Frequently Asked Questions

Is Kashkaval Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Parmesan Cheese comes from Italy. Kashkaval Cheese is made from cow or sheep milk; Parmesan Cheese uses cow. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Parmesan Cheese minimum 12 months, average 2 years.

Is Kashkaval Cheese similar to Parmesan Cheese?

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

Can I substitute Kashkaval Cheese for Parmesan Cheese?

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

Does Kashkaval Cheese taste like Parmesan Cheese?

Kashkaval Cheese reads as piquant, while Parmesan Cheese is salty, savory. Aromas also diverge. Kashkaval Cheese leans varied, and Parmesan Cheese is closer to nutty, strong.

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 Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Kashkaval Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is hard, elastic, while Parmesan Cheese is hard.