Kashkaval Cheese vs Pljevlja Cheese
Kashkaval Cheese
Pljevlja Cheese
Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.
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 Pljevlja Cheese?
Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.
What's the Difference Between Kashkaval Cheese and Pljevlja Cheese?
- Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Pljevlja Cheese (Montenegro)
- Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Pljevlja Cheese (Soft to semihard)
- Aging: Kashkaval Cheese (Minimum of two months), Pljevlja Cheese (4 to 8 weeks)
Side-by-Side Comparison
| Kashkaval Cheese | Pljevlja Cheese | |
|---|---|---|
| Country of Origin | Bulgaria, Romania, Serbia And Turkey | Montenegro |
| Specific Origin | The Balkans, Turkey And The Levant | Northern Montenegro, Municipality Of Pljevlja |
| Milk Type | Cow's or sheep's milk | Sheep’s milk, cow’s milk, mixed |
| Milk Treatment | Varied | — |
| Texture | Medium-hard to hard, elastic | Soft to semihard |
| Rind | Varied | — |
| Aging | Minimum of two months | 4 to 8 weeks |
| Taste | Piquant | — |
Taste Comparison: Does Kashkaval Cheese Taste Like Pljevlja Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Pljevlja Cheese at 4 to 8 weeks.
Can You Substitute Kashkaval Cheese for Pljevlja Cheese?
In most recipes, Kashkaval Cheese and Pljevlja Cheese can be swapped with reasonable results. Both are cow or sheep-milk cheeses, so the base character carries over. Expect medium-hard to hard, elastic bite and body where the recipe calls for soft to semihard.
Which Is Better, Kashkaval Cheese or Pljevlja 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 to semihard profile, Pljevlja Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Kashkaval Cheese the same as Pljevlja Cheese?
No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Pljevlja Cheese comes from Montenegro. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Pljevlja Cheese 4 to 8 weeks.
Is Kashkaval Cheese similar to Pljevlja Cheese?
Somewhat. They share a cow or sheep-milk base but diverge in texture and flavor.
Can I substitute Kashkaval Cheese for Pljevlja Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Kashkaval Cheese taste like Pljevlja 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 Pljevlja Cheese made of?
Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.
Which should I choose, Kashkaval Cheese or Pljevlja Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Pljevlja Cheese is soft to semihard.