Kashkaval Cheese vs Sainte-Maure de Touraine Cheese

Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Sainte-Maure de Touraine Cheese is semi-soft and made from goat 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 Sainte-Maure de Touraine Cheese?

Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The straw carries the AOC seal and a number identifying the producer.

What's the Difference Between Kashkaval Cheese and Sainte-Maure de Touraine Cheese?

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Sainte-Maure de Touraine Cheese (France)
• Milk type: Kashkaval Cheese (cow's or sheep's milk), Sainte-Maure de Touraine Cheese (goat’s milk)
• Milk treatment: Kashkaval Cheese (Varied), Sainte-Maure de Touraine Cheese (Raw)
• Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Sainte-Maure de Touraine Cheese (semi-soft)
• Rind: Kashkaval Cheese (Varied), Sainte-Maure de Touraine Cheese (Gray-blue)
• Aging: Kashkaval Cheese (Minimum of two months), Sainte-Maure de Touraine Cheese (Minimum of ten days)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Sainte-Maure de Touraine Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Sainte-Maure de Touraine Cheese at minimum of ten days.

Can You Substitute Kashkaval Cheese for Sainte-Maure de Touraine Cheese?

Kashkaval Cheese can stand in for Sainte-Maure de Touraine 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-soft.

Which Is Better, Kashkaval Cheese or Sainte-Maure de Touraine 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-soft profile, Sainte-Maure de Touraine Cheese is the better fit.

Frequently Asked Questions

Is Kashkaval Cheese the same as Sainte-Maure de Touraine Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Sainte-Maure de Touraine Cheese comes from France. Kashkaval Cheese is made from cow or sheep milk; Sainte-Maure de Touraine Cheese uses goat. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Sainte-Maure de Touraine Cheese minimum of ten days.

Is Kashkaval Cheese similar to Sainte-Maure de Touraine Cheese?

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

Can I substitute Kashkaval Cheese for Sainte-Maure de Touraine Cheese?

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

Does Kashkaval Cheese taste like Sainte-Maure de Touraine Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Sainte-Maure de Touraine Cheese made of?

Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.

Which should I choose, Kashkaval Cheese or Sainte-Maure de Touraine Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Sainte-Maure de Touraine Cheese is semi-soft.