Kashkaval Cheese vs Tomme de Savoie Cheese

Kashkaval Cheese is a hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Tomme de Savoie Cheese is semi-soft and made from cow 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 Tomme de Savoie Cheese?

Tomme de Savoie is a mild, semi-firm cow's milk cheese from Savoy in the French Alps. It is made from the skimmed milk left over from butter making, so the fat content stays low, and it carries a thick brownish-grey rind over a beige interior.

What's the Difference Between Kashkaval Cheese and Tomme de Savoie Cheese?

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Tomme de Savoie Cheese (France)
• Milk type: Kashkaval Cheese (Cow's or sheep's milk), Tomme de Savoie Cheese (Cow's milk)
• Milk treatment: Kashkaval Cheese (Varied), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Kashkaval Cheese (Hard, elastic), Tomme de Savoie Cheese (Semi-soft)
• Rind: Kashkaval Cheese (Varied), Tomme de Savoie Cheese (natural)
• Aging: Kashkaval Cheese (Minimum of two months), Tomme de Savoie Cheese (several months)
• Taste: Kashkaval Cheese (Piquant), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Tomme de Savoie Cheese?

Kashkaval Cheese reads as piquant, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Kashkaval Cheese for Tomme de Savoie Cheese?

Kashkaval Cheese can stand in for Tomme de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, elastic bite and body where the recipe calls for semi-soft. Flavor-wise, Kashkaval Cheese reads as piquant while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Kashkaval Cheese or Tomme de Savoie Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, elastic cheese, go with Kashkaval Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Kashkaval Cheese the same as Tomme de Savoie Cheese?

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

Is Kashkaval Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Kashkaval Cheese for Tomme de Savoie Cheese?

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

Does Kashkaval Cheese taste like Tomme de Savoie Cheese?

Kashkaval Cheese reads as piquant, while Tomme de Savoie Cheese is grassy, nutty, tangy.

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 Tomme de Savoie Cheese made of?

Tomme de Savoie Cheese is made from cow milk (skimmed or unpasteurized). It's typically aged several months. It originates in France.

Which should I choose, Kashkaval Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is hard, elastic, while Tomme de Savoie Cheese is semi-soft.