Kashkaval Cheese vs Provel Cheese

Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Provel Cheese is soft, processed and made from cow milk, originating in United States.

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 Provel Cheese?

Provel is a white processed cheese that blends cheddar, Swiss and provolone with liquid smoke. It melts at a low temperature, tastes buttery, and is the traditional cheese on St. Louis-style pizza.

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

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Provel Cheese (United States)
• Milk type: Kashkaval Cheese (cow's or sheep's milk), Provel Cheese (cow's milk)
• Milk treatment: Kashkaval Cheese (Varied), Provel Cheese (pasteurized)
• Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Provel Cheese (soft, processed)
• Rind: Kashkaval Cheese (Varied), Provel Cheese (plastic)
• Taste: Kashkaval Cheese (Piquant), Provel Cheese (buttery)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Provel Cheese?

Kashkaval Cheese reads as piquant, while Provel Cheese brings buttery character. On the nose, Kashkaval Cheese offers varied, contrasted with Provel Cheese's smokey. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Provel Cheese leans toward buttery, smoky; a blend of cheddar, swiss and provolone with liquid smoke.

Can You Substitute Kashkaval Cheese for Provel Cheese?

Kashkaval Cheese can stand in for Provel 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, processed. Flavor-wise, Kashkaval Cheese reads as piquant while Provel Cheese brings buttery notes.

Which Is Better, Kashkaval Cheese or Provel 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, processed profile, Provel Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Provel Cheese fits dishes calling for buttery.

Frequently Asked Questions

Is Kashkaval Cheese the same as Provel Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Provel Cheese comes from United States. Kashkaval Cheese is made from cow or sheep milk; Provel Cheese uses cow.

Is Kashkaval Cheese similar to Provel Cheese?

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

Can I substitute Kashkaval Cheese for Provel Cheese?

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

Does Kashkaval Cheese taste like Provel Cheese?

Kashkaval Cheese reads as piquant, while Provel Cheese is buttery. Aromas also diverge. Kashkaval Cheese leans varied, and Provel Cheese is closer to smokey.

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 Provel Cheese made of?

Provel Cheese is made from cow milk (pasteurized). It originates in United States.

Which should I choose, Kashkaval Cheese or Provel Cheese?

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