Kashkaval Cheese vs Pélardon Cheese
Kashkaval Cheese
Pélardon Cheese
Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Pélardon Cheese is soft and made from goat milk, originating in France.
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 Pélardon Cheese?
Pélardon is a small round goat's milk cheese from the Cévennes range in France's Languedoc-Roussillon region. It ripens under a white mold rind and has carried AOC status since August 2000.
What's the Difference Between Kashkaval Cheese and Pélardon Cheese?
- Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Pélardon Cheese (France)
- Milk type: Kashkaval Cheese (cow's or sheep's milk), Pélardon Cheese (goat)
- Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Pélardon Cheese (soft)
- Rind: Kashkaval Cheese (Varied), Pélardon Cheese (bloomy, white mold)
Side-by-Side Comparison
| Kashkaval Cheese | Pélardon Cheese | |
|---|---|---|
| Country of Origin | Bulgaria, Romania, Serbia And Turkey | France |
| Specific Origin | The Balkans, Turkey And The Levant | Cévennes Range, Languedoc-Roussillon, France |
| Milk Type | Cow's or sheep's milk | Goat |
| Milk Treatment | Varied | — |
| Texture | Medium-hard to hard, elastic | Soft |
| Rind | Varied | Bloomy, white mold |
| Aging | Minimum of two months | — |
| Taste | Piquant | — |
Taste Comparison: Does Kashkaval Cheese Taste Like Pélardon Cheese?
Their flavor profiles are distinct.
Can You Substitute Kashkaval Cheese for Pélardon Cheese?
Kashkaval Cheese can stand in for Pélardon 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 soft.
Which Is Better, Kashkaval Cheese or Pélardon 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 soft profile, Pélardon Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Kashkaval Cheese the same as Pélardon Cheese?
No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Pélardon Cheese comes from France. Kashkaval Cheese is made from cow or sheep milk; Pélardon Cheese uses goat.
Is Kashkaval Cheese similar to Pélardon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kashkaval Cheese for Pélardon Cheese?
You can, but expect a shift in richness and milk character.
Does Kashkaval Cheese taste like Pélardon 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 Pélardon Cheese made of?
Pélardon Cheese is made from goat milk. It originates in France.
Which should I choose, Kashkaval Cheese or Pélardon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Pélardon Cheese is soft.