Kashkaval Cheese vs Pecorino Cheese

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

Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.

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

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Pecorino Cheese (Italy)
• Milk type: Kashkaval Cheese (cow's or sheep's milk), Pecorino Cheese (sheep's milk)
• Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Pecorino Cheese (hard)
• Aging: Kashkaval Cheese (Minimum of two months), Pecorino Cheese (fresco, semi-stagionato or stagionato)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Pecorino Cheese?

Their flavor profiles are distinct. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Pecorino Cheese leans toward buttery, nutty, mild cream and milk. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Pecorino Cheese at fresco, semi-stagionato or stagionato.

Can You Substitute Kashkaval Cheese for Pecorino Cheese?

Kashkaval Cheese can stand in for Pecorino 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.

Which Is Better, Kashkaval Cheese or Pecorino 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 profile, Pecorino Cheese is the better fit.

Frequently Asked Questions

Is Kashkaval Cheese the same as Pecorino Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Pecorino Cheese comes from Italy. Kashkaval Cheese is made from cow or sheep milk; Pecorino Cheese uses sheep. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Pecorino Cheese fresco, semi-stagionato or stagionato.

Is Kashkaval Cheese similar to Pecorino Cheese?

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

Can I substitute Kashkaval Cheese for Pecorino Cheese?

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

Does Kashkaval Cheese taste like Pecorino Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Pecorino Cheese made of?

Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.

Which should I choose, Kashkaval Cheese or Pecorino Cheese?

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