Kashkaval Cheese vs Salers Cheese
Kashkaval Cheese
Salers Cheese
Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Salers Cheese is firm and made from cow milk, originating in France.
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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 Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Kashkaval Cheese and Salers Cheese?
- Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Salers Cheese (France)
- Milk type: Kashkaval Cheese (cow's or sheep's milk), Salers Cheese (cow's milk)
- Milk treatment: Kashkaval Cheese (Varied), Salers Cheese (unpasteurized)
- Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Salers Cheese (Firm)
- Rind: Kashkaval Cheese (Varied), Salers Cheese (Thick gray)
- Aging: Kashkaval Cheese (Minimum of two months), Salers Cheese (Minimum of three months, up to forty-five months)
- Taste: Kashkaval Cheese (Piquant), Salers Cheese (Strong-tasting)
Side-by-Side Comparison
| Kashkaval Cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | Bulgaria, Romania, Serbia And Turkey | France |
| Specific Origin | The Balkans, Turkey And The Levant | Salers, Massif Central |
| Milk Type | Cow's or sheep's milk | Cow's milk |
| Milk Treatment | Varied | Unpasteurized |
| Texture | Medium-hard to hard, elastic | Firm |
| Rind | Varied | Thick gray |
| Aging | Minimum of two months | Minimum of three months, up to forty-five months |
| Taste | Piquant | Strong-tasting |
Taste Comparison: Does Kashkaval Cheese Taste Like Salers Cheese?
Kashkaval Cheese reads as piquant, while Salers Cheese brings strong-tasting character. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.
Can You Substitute Kashkaval Cheese for Salers Cheese?
Kashkaval Cheese can stand in for Salers 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 firm. Flavor-wise, Kashkaval Cheese reads as piquant while Salers Cheese brings strong-tasting notes.
Which Is Better, Kashkaval Cheese or Salers 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 firm profile, Salers Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Salers Cheese fits dishes calling for strong-tasting.
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Frequently Asked Questions
Is Kashkaval Cheese the same as Salers Cheese?
No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Salers Cheese comes from France. Kashkaval Cheese is made from cow or sheep milk; Salers Cheese uses cow. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Salers Cheese minimum of three months, up to forty-five months.
Is Kashkaval Cheese similar to Salers Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kashkaval Cheese for Salers Cheese?
You can, but expect a shift in richness and milk character.
Does Kashkaval Cheese taste like Salers Cheese?
Kashkaval Cheese reads as piquant, while Salers Cheese is strong-tasting.
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 Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Kashkaval Cheese or Salers Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Salers Cheese is firm.