Kashkaval Cheese vs Pule Cheese
Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Kashkaval Cheese and Pule Cheese?
- Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Pule Cheese (Serbia)
- Milk type: Kashkaval Cheese (cow's or sheep's milk), Pule Cheese (donkey's milk)
- Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Pule Cheese (artisan)
- Taste: Kashkaval Cheese (Piquant), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Kashkaval Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | Bulgaria, Romania, Serbia And Turkey | Serbia |
| Specific Origin | The Balkans, Turkey And The Levant | Zasavica |
| Milk Type | Cow's or sheep's milk | Donkey's milk |
| Milk Treatment | Varied | — |
| Texture | Medium-hard to hard, elastic | Artisan |
| Rind | Varied | — |
| Aging | Minimum of two months | — |
| Taste | Piquant | Nutty and earthy |
Taste Comparison: Does Kashkaval Cheese Taste Like Pule Cheese?
Kashkaval Cheese reads as piquant, while Pule Cheese brings nutty and earthy character. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Kashkaval Cheese for Pule Cheese?
Kashkaval Cheese can stand in for Pule 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 artisan. Flavor-wise, Kashkaval Cheese reads as piquant while Pule Cheese brings nutty and earthy notes.
Which Is Better, Kashkaval Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is Kashkaval Cheese the same as Pule Cheese?
No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Pule Cheese comes from Serbia.
Is Kashkaval Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kashkaval Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Kashkaval Cheese taste like Pule Cheese?
Kashkaval Cheese reads as piquant, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Kashkaval Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Pule Cheese is artisan.