Kashkaval Cheese vs Roquefort Cheese

Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Roquefort Cheese (France)
• Milk type: Kashkaval Cheese (cow's or sheep's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Kashkaval Cheese (Varied), Roquefort Cheese (unpasteurized)
• Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Roquefort Cheese (Moist, very creamy)
• Rind: Kashkaval Cheese (Varied), Roquefort Cheese (none)
• Aging: Kashkaval Cheese (Minimum of two months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Kashkaval Cheese (Piquant), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Roquefort Cheese?

Kashkaval Cheese reads as piquant, while Roquefort Cheese brings mild to strong character. On the nose, Kashkaval Cheese offers varied, contrasted with Roquefort Cheese's sweet. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Kashkaval Cheese for Roquefort Cheese?

Kashkaval Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Kashkaval Cheese reads as piquant while Roquefort Cheese brings mild to strong notes.

Which Is Better, Kashkaval Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Kashkaval Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Roquefort Cheese comes from France. Kashkaval Cheese is made from cow or sheep milk; Roquefort Cheese uses sheep. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Kashkaval Cheese similar to Roquefort Cheese?

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

Can I substitute Kashkaval Cheese for Roquefort Cheese?

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

Does Kashkaval Cheese taste like Roquefort Cheese?

Kashkaval Cheese reads as piquant, while Roquefort Cheese is mild to strong. Aromas also diverge. Kashkaval Cheese leans varied, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Kashkaval Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Roquefort Cheese is moist, very creamy.