Kashkaval Cheese vs Provolone Cheese

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

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Provolone Cheese (Italy)
• Milk type: Kashkaval Cheese (cow's or sheep's milk), Provolone Cheese (cow's milk)
• Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Provolone Cheese (semi-hard, artisan)
• Aging: Kashkaval Cheese (Minimum of two months), Provolone Cheese (at least 4 months for piccante)
• Taste: Kashkaval Cheese (Piquant), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Provolone Cheese?

Kashkaval Cheese reads as piquant, while Provolone Cheese brings tangy character. On the nose, Kashkaval Cheese offers varied, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Kashkaval Cheese for Provolone Cheese?

Kashkaval Cheese can stand in for Provolone 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 semi-hard, artisan. Flavor-wise, Kashkaval Cheese reads as piquant while Provolone Cheese brings tangy notes.

Which Is Better, Kashkaval Cheese or Provolone 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 semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Kashkaval Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Provolone Cheese comes from Italy. Kashkaval Cheese is made from cow or sheep milk; Provolone Cheese uses cow. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Provolone Cheese at least 4 months for piccante.

Is Kashkaval Cheese similar to Provolone Cheese?

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

Can I substitute Kashkaval Cheese for Provolone Cheese?

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

Does Kashkaval Cheese taste like Provolone Cheese?

Kashkaval Cheese reads as piquant, while Provolone Cheese is tangy. Aromas also diverge. Kashkaval Cheese leans varied, and Provolone Cheese is closer to pleasant.

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Kashkaval Cheese or Provolone Cheese?

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