Kashkaval Cheese vs Parmigiano Reggiano Stravecchio Cheese

Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy and made from cow milk.

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 Parmigiano Reggiano Stravecchio Cheese?

Parmigiano Reggiano Stravecchio is a long-aged Parmigiano Reggiano, the hard granular cow's milk cheese of Parma and Reggio Emilia. It is dry and grainy, with the sharp, salty, savory taste that makes it a grating cheese.

What's the Difference Between Kashkaval Cheese and Parmigiano Reggiano Stravecchio Cheese?

• Milk type: Kashkaval Cheese (cow's or sheep's milk), Parmigiano Reggiano Stravecchio Cheese (cow)
• Milk treatment: Kashkaval Cheese (Varied), Parmigiano Reggiano Stravecchio Cheese (raw)
• Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Parmigiano Reggiano Stravecchio Cheese (hard, dry and grainy)
• Taste: Kashkaval Cheese (Piquant), Parmigiano Reggiano Stravecchio Cheese (sharp, salty and savory)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Parmigiano Reggiano Stravecchio Cheese?

Kashkaval Cheese reads as piquant, while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory character. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Parmigiano Reggiano Stravecchio Cheese leans toward strong umami from a high glutamate content.

Can You Substitute Kashkaval Cheese for Parmigiano Reggiano Stravecchio Cheese?

Kashkaval Cheese can stand in for Parmigiano Reggiano Stravecchio 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 hard, dry and grainy. Flavor-wise, Kashkaval Cheese reads as piquant while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory notes.

Which Is Better, Kashkaval Cheese or Parmigiano Reggiano Stravecchio 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 hard, dry and grainy profile, Parmigiano Reggiano Stravecchio Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Parmigiano Reggiano Stravecchio Cheese fits dishes calling for sharp, salty and savory.

Frequently Asked Questions

Is Kashkaval Cheese the same as Parmigiano Reggiano Stravecchio Cheese?

No, they're distinct cheeses. Kashkaval Cheese is made from cow or sheep milk; Parmigiano Reggiano Stravecchio Cheese uses cow.

Is Kashkaval Cheese similar to Parmigiano Reggiano Stravecchio Cheese?

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

Can I substitute Kashkaval Cheese for Parmigiano Reggiano Stravecchio Cheese?

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

Does Kashkaval Cheese taste like Parmigiano Reggiano Stravecchio Cheese?

Kashkaval Cheese reads as piquant, while Parmigiano Reggiano Stravecchio Cheese is sharp, salty and savory.

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 Parmigiano Reggiano Stravecchio Cheese made of?

Parmigiano Reggiano Stravecchio Cheese is made from cow milk (raw), using animal (calf) rennet.

Which should I choose, Kashkaval Cheese or Parmigiano Reggiano Stravecchio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy.