Kashkaval Cheese vs Pérail Cheese

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

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

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

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Pérail Cheese (France)
• Milk type: Kashkaval Cheese (cow's or sheep's milk), Pérail Cheese (sheep)
• Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Pérail Cheese (soft)
• Rind: Kashkaval Cheese (Varied), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Kashkaval Cheese (Minimum of two months), Pérail Cheese (2 to 8 weeks)
• Taste: Kashkaval Cheese (Piquant), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Pérail Cheese?

Kashkaval Cheese reads as piquant, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute Kashkaval Cheese for Pérail Cheese?

Kashkaval Cheese can stand in for Pérail 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. Flavor-wise, Kashkaval Cheese reads as piquant while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Kashkaval Cheese or Pérail 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, Pérail Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Kashkaval Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Pérail Cheese comes from France. Kashkaval Cheese is made from cow or sheep milk; Pérail Cheese uses sheep. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Pérail Cheese 2 to 8 weeks.

Is Kashkaval Cheese similar to Pérail Cheese?

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

Can I substitute Kashkaval Cheese for Pérail Cheese?

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

Does Kashkaval Cheese taste like Pérail Cheese?

Kashkaval Cheese reads as piquant, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Kashkaval Cheese or Pérail Cheese?

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