Kashkaval Cheese vs Robiola di Roccaverano Cheese
Kashkaval Cheese
Robiola di Roccaverano Cheese
Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat 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 Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Kashkaval Cheese and Robiola di Roccaverano Cheese?
- Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Robiola di Roccaverano Cheese (Italy)
- Milk type: Kashkaval Cheese (cow's or sheep's milk), Robiola di Roccaverano Cheese (goat)
- Milk treatment: Kashkaval Cheese (Varied), Robiola di Roccaverano Cheese (raw)
- Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Kashkaval Cheese (Varied), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
- Aging: Kashkaval Cheese (Minimum of two months), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
- Taste: Kashkaval Cheese (Piquant), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Kashkaval Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | Bulgaria, Romania, Serbia And Turkey | Italy |
| Specific Origin | The Balkans, Turkey And The Levant | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Cow's or sheep's milk | Goat |
| Milk Treatment | Varied | Raw |
| Texture | Medium-hard to hard, elastic | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | Varied | Thin with molds (for affinato) |
| Aging | Minimum of two months | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Piquant | Acidic, savory |
Taste Comparison: Does Kashkaval Cheese Taste Like Robiola di Roccaverano Cheese?
Kashkaval Cheese reads as piquant, while Robiola di Roccaverano Cheese brings acidic, savory character. On the nose, Kashkaval Cheese offers varied, contrasted with Robiola di Roccaverano Cheese's fine and delicate; intense and pungent. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Robiola di Roccaverano Cheese leans toward acidic; fine and delicate. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Kashkaval Cheese for Robiola di Roccaverano Cheese?
Kashkaval Cheese can stand in for Robiola di Roccaverano 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, rubbery, soluble; crumbly (for affinato). Flavor-wise, Kashkaval Cheese reads as piquant while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Kashkaval Cheese or Robiola di Roccaverano 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, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
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Frequently Asked Questions
Is Kashkaval Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Robiola di Roccaverano Cheese comes from Italy. Kashkaval Cheese is made from cow or sheep milk; Robiola di Roccaverano Cheese uses goat. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Kashkaval Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kashkaval Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Kashkaval Cheese taste like Robiola di Roccaverano Cheese?
Kashkaval Cheese reads as piquant, while Robiola di Roccaverano Cheese is acidic, savory. Aromas also diverge. Kashkaval Cheese leans varied, and Robiola di Roccaverano Cheese is closer to fine and delicate; intense and pungent.
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 Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Kashkaval Cheese or Robiola di Roccaverano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).