Kashkaval Cheese vs Reblochon Cheese
Kashkaval Cheese
Reblochon Cheese
Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Kashkaval Cheese?
Kashkaval is a popular type of yellow cheese made from cow's milk, or sometimes from sheep's milk, in various countries across the Balkans. It has a semi-hard texture and a rich, slightly tangy flavor that becomes sharper with age. Kashkaval is versatile in cooking, used for grating, slicing, and melting in dishes like pizzas, sandwiches, and casseroles.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Kashkaval Cheese and Reblochon Cheese?
- Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Reblochon Cheese (France)
- Milk type: Kashkaval Cheese (cow's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Kashkaval Cheese (Varied), Reblochon Cheese (Raw)
- Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Kashkaval Cheese (Varied), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Kashkaval Cheese (Minimum of two months), Reblochon Cheese (3 to 4 months)
- Taste: Kashkaval Cheese (Piquant), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Kashkaval Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Bulgaria, Romania, Serbia And Turkey | France |
| Specific Origin | No Specific Location | Haute-Savoie And Savoie |
| Milk Type | Cow's or sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Varied | Raw |
| Texture | Medium-hard to hard, elastic | Ivory-colored, creamy and supple |
| Rind | Varied | Yellow-orange covered with a thin white mold |
| Aging | Minimum of two months | 3 to 4 months |
| Taste | Piquant | Creamy, nutty |
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Where to buy Kashkaval Cheese and Reblochon Cheese
Kashkaval Cheese
Reblochon Cheese
Taste Comparison: Does Kashkaval Cheese Taste Like Reblochon Cheese?
Kashkaval Cheese reads as piquant, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Kashkaval Cheese for Reblochon Cheese?
Kashkaval Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Kashkaval Cheese reads as piquant while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Kashkaval Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Kashkaval Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Reblochon Cheese comes from France. Kashkaval Cheese is made from cow or sheep milk; Reblochon Cheese uses cow. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Reblochon Cheese 3 to 4 months.
Is Kashkaval Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kashkaval Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Kashkaval Cheese taste like Reblochon Cheese?
Kashkaval Cheese reads as piquant, while Reblochon Cheese is creamy, nutty.
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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Kashkaval Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Kashkaval Cheese and Reblochon Cheese.