Kashkaval Cheese vs Parmigiano Reggiano Cheese
Kashkaval Cheese
Parmigiano Reggiano Cheese
Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Parmigiano Reggiano Cheese is grainy, flaky 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 Parmigiano Reggiano Cheese?
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
What's the Difference Between Kashkaval Cheese and Parmigiano Reggiano Cheese?
- Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Parmigiano Reggiano Cheese (Italy)
- Milk type: Kashkaval Cheese (cow's or sheep's milk), Parmigiano Reggiano Cheese (Cow's milk)
- Milk treatment: Kashkaval Cheese (Varied), Parmigiano Reggiano Cheese (Raw)
- Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Kashkaval Cheese (Varied), Parmigiano Reggiano Cheese (Hard)
- Aging: Kashkaval Cheese (Minimum of two months), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Kashkaval Cheese (Piquant), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Kashkaval Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Bulgaria, Romania, Serbia And Turkey | Italy |
| Specific Origin | No Specific Location | Emilia-Romagna Region |
| Milk Type | Cow's or sheep's milk | Cow's milk |
| Milk Treatment | Varied | Raw |
| Texture | Medium-hard to hard, elastic | Grainy, flaky |
| Rind | Varied | Hard |
| Aging | Minimum of two months | 12 to 36 months |
| Taste | Piquant | Umami |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Kashkaval Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Best Pairings | — | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | — | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
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Where to buy Kashkaval Cheese and Parmigiano Reggiano Cheese
Kashkaval Cheese
Parmigiano Reggiano Cheese
Taste Comparison: Does Kashkaval Cheese Taste Like Parmigiano Reggiano Cheese?
Kashkaval Cheese reads as piquant, while Parmigiano Reggiano Cheese brings umami character. On the nose, Kashkaval Cheese offers varied, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Kashkaval Cheese for Parmigiano Reggiano Cheese?
Kashkaval Cheese can stand in for Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Kashkaval Cheese reads as piquant while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Kashkaval Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
Frequently Asked Questions
Is Kashkaval Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Parmigiano Reggiano Cheese comes from Italy. Kashkaval Cheese is made from cow or sheep milk; Parmigiano Reggiano Cheese uses cow. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Parmigiano Reggiano Cheese 12 to 36 months.
Is Kashkaval Cheese similar to Parmigiano Reggiano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kashkaval Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in richness and milk character.
Does Kashkaval Cheese taste like Parmigiano Reggiano Cheese?
Kashkaval Cheese reads as piquant, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Kashkaval Cheese leans varied, and Parmigiano Reggiano Cheese is closer to mild, milky.
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 Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
Which should I choose, Kashkaval Cheese or Parmigiano Reggiano 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 Cheese is grainy, flaky.
See full profiles: Kashkaval Cheese and Parmigiano Reggiano Cheese.