Kashkaval Cheese vs Valençay Cheese

Kashkaval Cheese is a medium-hard to hard, elastic cow or sheep-milk cheese from Bulgaria, Romania, Serbia and Turkey, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly 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 Valençay Cheese?

Valençay is an unpasteurised goat cheese from the province of Berry in central France, shaped like a truncated pyramid and dusted with charcoal. It tastes fresh and citric when young, and nutty with age.

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

• Origin: Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey), Valençay Cheese (France)
• Milk type: Kashkaval Cheese (cow's or sheep's milk), Valençay Cheese (goat’s milk)
• Milk treatment: Kashkaval Cheese (Varied), Valençay Cheese (Raw)
• Texture: Kashkaval Cheese (Medium-hard to hard, elastic), Valençay Cheese (Fresh: fine and creamy; Mature: slightly crumbly)
• Rind: Kashkaval Cheese (Varied), Valençay Cheese (Ash-covered thin)
• Aging: Kashkaval Cheese (Minimum of two months), Valençay Cheese (From the 11th day)
• Taste: Kashkaval Cheese (Piquant), Valençay Cheese (Goat, undergrowth, floral hints)

Side-by-Side Comparison

Taste Comparison: Does Kashkaval Cheese Taste Like Valençay Cheese?

Kashkaval Cheese reads as piquant, while Valençay Cheese brings goat, undergrowth, floral hints character. On the nose, Kashkaval Cheese offers varied, contrasted with Valençay Cheese's slight aroma of goat and undergrowth, floral hints. More specifically, Kashkaval Cheese shows mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses., while Valençay Cheese leans toward lactic flavor, fresh nuts to dried fruit, hints of fruit and hay. Aging plays into this as well. Kashkaval Cheese at minimum of two months develops a different profile than Valençay Cheese at from the 11th day.

Can You Substitute Kashkaval Cheese for Valençay Cheese?

Kashkaval Cheese can stand in for Valençay 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 fresh: fine and creamy; mature: slightly crumbly. Flavor-wise, Kashkaval Cheese reads as piquant while Valençay Cheese brings goat, undergrowth, floral hints notes.

Which Is Better, Kashkaval Cheese or Valençay 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 fresh: fine and creamy; mature: slightly crumbly profile, Valençay Cheese is the better fit. Flavor-wise, Kashkaval Cheese suits recipes that want piquant notes, while Valençay Cheese fits dishes calling for goat, undergrowth, floral hints.

Frequently Asked Questions

Is Kashkaval Cheese the same as Valençay Cheese?

No, they're distinct cheeses. Kashkaval Cheese originates in Bulgaria, Romania, Serbia and Turkey, while Valençay Cheese comes from France. Kashkaval Cheese is made from cow or sheep milk; Valençay Cheese uses goat. Aging also differs: Kashkaval Cheese is typically aged minimum of two months, Valençay Cheese from the 11th day.

Is Kashkaval Cheese similar to Valençay Cheese?

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

Can I substitute Kashkaval Cheese for Valençay Cheese?

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

Does Kashkaval Cheese taste like Valençay Cheese?

Kashkaval Cheese reads as piquant, while Valençay Cheese is goat, undergrowth, floral hints. Aromas also diverge. Kashkaval Cheese leans varied, and Valençay Cheese is closer to slight aroma of goat and undergrowth, floral hints.

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 Valençay Cheese made of?

Valençay Cheese is made from goat milk (raw), using small amount rennet. It's typically aged from the 11th day. It originates in France.

Which should I choose, Kashkaval Cheese or Valençay Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kashkaval Cheese is medium-hard to hard, elastic, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly.