Mozzarella vs. Kashkaval — What's the Difference?
By Maham Liaqat & Fiza Rafique — Updated on March 18, 2024
Mozzarella is a soft, fresh cheese known for its mild flavor and stretchability, particularly in pizza, while Kashkaval is a yellow, semi-hard cheese with a slightly tangy taste, popular in Eastern Europe.
Difference Between Mozzarella and Kashkaval
Table of Contents
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Key Differences
Mozzarella originates from Italy and is celebrated for its delicate, milky flavor and remarkable elasticity, making it a favorite for pizzas and caprese salads. On the other hand, Kashkaval, hailing from Eastern Europe, offers a more robust, somewhat tangy flavor, making it versatile in dishes like sandwiches, pastas, and baked goods.
Traditionally, Mozzarella is made from water buffalo milk, giving it a distinct creamy texture and taste, whereas Kashkaval is primarily produced from cow or sheep milk, leading to its firmer texture and sharper flavor profile.
Mozzarella is best enjoyed fresh to appreciate its subtle taste and soft texture, often found in water for preservation. Conversely, Kashkaval, with its semi-hard consistency, is aged and doesn't require water storage, allowing for a longer shelf life.
The production process of Mozzarella involves a technique called pasta filata, where the cheese curd is heated and stretched, contributing to its stringy nature. Kashkaval, however, undergoes a different aging process, resulting in a denser texture suitable for grating or slicing.
In culinary uses, Mozzarella is iconic in Italian cuisine, especially in dishes that require a cheese that melts beautifully without overpowering other ingredients. Kashkaval, on the other hand, is a staple in Eastern European cooking, favored for its ability to add a rich, tangy flavor to a variety of dishes.
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Comparison Chart
Origin
Italy
Eastern Europe
Texture
Soft, moist
Semi-hard, dense
Flavor
Mild, milky
Tangy, slightly sharp
Milk Source
Water buffalo (traditionally)
Cow or sheep
Culinary Uses
Pizzas, salads, fresh applications
Sandwiches, pastas, baking
Compare with Definitions
Mozzarella
Fresh Cheese
Mozzarella is a fresh cheese, enjoyed for its soft texture and mild flavor.
Kashkaval
Semi-Hard Cheese
Kashkaval is known for its semi-hard texture and slightly tangy taste.
Mozzarella
Origin
Originating from Italy, Mozzarella is a staple in Italian cuisine.
Kashkaval
Aging Process
Kashkaval undergoes aging, contributing to its denser texture.
Mozzarella
Water Buffalo Milk
Traditionally, Mozzarella is made from water buffalo milk, enhancing its creamy taste.
Kashkaval
Eastern European
Kashkaval is a popular cheese in Eastern European cuisines.
Mozzarella
Pasta Filata
Mozzarella is made through a process called pasta filata, giving it its stretchable quality.
Kashkaval
Cow or Sheep Milk
Kashkaval is commonly made from cow or sheep milk, offering a distinct flavor.
Mozzarella
Melting Cheese
Mozzarella is favored in dishes like pizza for its excellent melting properties.
Kashkaval
Versatile in Cooking
Kashkaval is versatile, used in baking, sandwiches, and pastas.
Mozzarella
Mozzarella (English: , Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella [muttsaˈrɛllə]) is a traditionally southern Italian cheese made from Italian buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet.
Kashkaval
Kashkaval is a type of cheese made from cow's milk, sheep's milk or both. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
Mozzarella
A mild white Italian cheese that has a springy texture and is often eaten melted, as on pizza.
Kashkaval
A group of various traditional yellow cheeses from Turkey and the Balkans.
Mozzarella
Soft Italian cheese made from cow's or buffalo's milk and commonly used as a pizza topping and in salads etc.
Mozzarella
Money.
Mozzarella
Mild white Italian cheese
Common Curiosities
How is Mozzarella made?
Mozzarella is made using the pasta filata method, where cheese curd is heated and stretched.
What is Mozzarella?
Mozzarella is a soft, fresh Italian cheese known for its mild flavor and elasticity.
What is the shelf life of Mozzarella?
Fresh Mozzarella has a short shelf life and is best consumed within a few days of production.
What dishes is Mozzarella used in?
Mozzarella is commonly used in pizzas, caprese salads, and as a fresh cheese in various Italian dishes.
Can Mozzarella be made from cow's milk?
Yes, while traditionally made from water buffalo milk, Mozzarella can also be made from cow's milk.
How is Kashkaval used in cooking?
Kashkaval is used in sandwiches, pastas, baking, and as a table cheese in Eastern European cuisine.
What milk is Kashkaval made from?
Kashkaval is typically made from cow or sheep milk.
How is Kashkaval different from Mozzarella?
Kashkaval is semi-hard and tangy, whereas Mozzarella is soft and mild.
Can Kashkaval be used on pizza?
While not traditional, Kashkaval can be used on pizza for a tangier flavor profile.
What is Kashkaval?
Kashkaval is a semi-hard, yellow cheese with a tangy flavor, originating from Eastern Europe.
Is Kashkaval suitable for lactose-intolerant individuals?
Depending on the aging process, some lactose-intolerant individuals may tolerate Kashkaval better than fresh cheeses like Mozzarella.
What are the health benefits of Mozzarella?
Mozzarella is a good source of calcium and protein but should be consumed in moderation due to its fat content.
What is the texture of Kashkaval?
Kashkaval has a semi-hard, dense texture, making it suitable for slicing and grating.
Is Kashkaval a good source of protein?
Yes, Kashkaval, like many cheeses, is a good source of protein.
How should Kashkaval be stored?
Kashkaval should be stored in a cool, dry place or refrigerated to extend its shelf life.
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Written by
Maham Liaqat
Co-written by
Fiza RafiqueFiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.
