Kashkaval Cheese vs Trnič Cheese

Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Trnič Cheese is hard and made from cow milk, originating in Slovenia.

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 Trnič Cheese?

Trnič is a hard Slovenian cheese made for centuries by shepherds on Velika planina, Mala planina and Gojška planina from sour skimmed milk curd, cream and salt. Shaped by hand and stamped with carved wooden patterns, it was given in pairs as a token of love.

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

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Trnič Cheese (Slovenia)
• Milk type: Kashkaval Cheese (cow's or sheep's milk), Trnič Cheese (Cow’s milk)
• Milk treatment: Kashkaval Cheese (Varied), Trnič Cheese (Sour, heated)
• Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Trnič Cheese (Hard)
• Aging: Kashkaval Cheese (Minimum of two months), Trnič Cheese (4 weeks)
• Taste: Kashkaval Cheese (Piquant), Trnič Cheese (Salty and slightly acidic)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Trnič Cheese?

Kashkaval Cheese reads as piquant, while Trnič Cheese brings salty and slightly acidic character. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Trnič Cheese leans toward can be slightly piquant; hard, dry, and crumbly. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Trnič Cheese at 4 weeks.

Can You Substitute Kashkaval Cheese for Trnič Cheese?

Kashkaval Cheese can stand in for Trnič 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 hard. Flavor-wise, Kashkaval Cheese reads as piquant while Trnič Cheese brings salty and slightly acidic notes.

Which Is Better, Kashkaval Cheese or Trnič 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 hard profile, Trnič Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Trnič Cheese fits dishes calling for salty and slightly acidic.

Frequently Asked Questions

Is Kashkaval Cheese the same as Trnič Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Trnič Cheese comes from Slovenia. Kashkaval Cheese is made from cow or sheep milk; Trnič Cheese uses cow. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Trnič Cheese 4 weeks.

Is Kashkaval Cheese similar to Trnič Cheese?

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

Can I substitute Kashkaval Cheese for Trnič Cheese?

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

Does Kashkaval Cheese taste like Trnič Cheese?

Kashkaval Cheese reads as piquant, while Trnič Cheese is salty and slightly acidic.

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 Trnič Cheese made of?

Trnič Cheese is made from cow milk (sour, heated). It's typically aged 4 weeks. It originates in Slovenia.

Which should I choose, Kashkaval Cheese or Trnič Cheese?

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