Kashkaval Cheese Substitutes

Kashkaval is a type of yellow cheese popular in several countries in the Balkans, Middle East, and Central Asia.

It has a smooth texture and a slight nutty flavor. Kashkaval is traditionally made from cow's milk, sheep's milk, or a combination of both.

If you can't find kashkaval cheese or want to try some alternatives, there are a few good substitutes you can use instead.

What is Kashkaval Cheese?

Kashkaval is a semi-hard cheese that gets its name from the Italian cheese caciocavallo. It has a taste similar to cheddar and is sometimes called the "cheddar cheese of the Balkans."

There are a few main types of kashkaval:

• Kashkaval vitosha - made from cow's milk
• Kashkaval balkan - made from sheep's milk
• Kashkaval preslav - made from a mix of cow and sheep's milk

The cheese is used often in Eastern European and Mediterranean cooking. It works well grated over dishes or fried up in oil. Kashkaval also melts well, so it can be a good topping for baked dishes.

Best Substitutes for Kashkaval Cheese

If you want to replicate the flavor and texture of kashkaval, these are some of the closest options:

Caciocavallo

Caciocavallo is the Italian cheese kashkaval gets its name from, so it makes sense that it's the best substitute. Caciocavallo has a very similar nutty, mildly salty flavor. It shares the same elongated teardrop shape as some kashkaval cheeses.

Caciocavallo melts consistently without oil separation. It can be used in place of kashkaval whether grated, fried, baked, or served as a table cheese.

Provolone

Provolone is another good Italian cheese substitute, especially when you want something milder. Provolone is less salty with a creamier texture when melted.

Aged provolone can also mimic the range of flavors in aged kashkaval. Try using provolone piccante (sharp/aged provolone) for a closer flavor match.

Mozzarella

Mozzarella doesn't have the same rich umami flavor of aged kashkaval. However, fresh mozzarella makes a good substitute when you specifically want something mild and melty.

Part-skim mozzarella is firmer when cooled while still melting smoothly when cooked. Because mozzarella is lower in fat and salt, you may want to adjust seasoning when substituting.

Halloumi

Halloumi has a salty, herbaceous flavor that's similar to some kashkaval cheeses. When cooked, it develops a crispy, golden exterior while the interior remains soft and stretchy.

Fried or grilled halloumi makes an easy 1:1 substitution for kashkaval in vegetable skewers, tacos, sandwiches, and on top of salads or grain bowls.

Key Takeaway: Good kashkaval substitutes include caciocavallo, provolone, mozzarella, and halloumi. Consider the specific flavor, texture, and purpose you need when deciding which to use.

How to Choose a Kashkaval Cheese Substitute

With so many options for kashkaval substitutes, how do you pick the right one? Here are some tips:

• Consider the flavor - Caciocavallo and aged provolone come closest to mimicking the rich, nutty taste of kashkaval. Mozzarella and halloumi are much milder.
• Think about texture - Provolone has a similar smooth, sliceable texture when firm. Mozzarella tends to be very soft unless purposefully aged. Halloumi holds its shape well when cooked.
• Mind the melting - Caciocavallo, provolone, and mozzarella all melt smoothly. Halloumi browns rather than melts.
• Match the purpose - If using grated, go for a hard grating cheese like aged provolone. For salads, fried halloumi is nice. Melty mozzarella works on pizza or in baked pasta.

Picking a substitute is easier when you consider exactly how you want to use the cheese in a dish rather than finding a direct replacement cheese.

Play around mixing different substitutes together. Blending halloumi and mozzarella gives you perfect browning and stretch, for example. Having options lets you balance flavors and textures.

Key Takeaway: Consider the flavor, texture, melting properties, and purpose you need when selecting a kashkaval substitute for a recipe. Blending different substitutes can help you achieve the perfect balance.

Substitute Amounts for Kashkaval Cheese

Many kashkaval cheese substitutes come in similar shapes and sizes. This makes converting amounts straightforward:

You can replace kashkaval pound for pound with any of these options. The overall flavor or texture profile may differ somewhat between cheeses depending on age, ingredients, and prep method. But the substituted amount should suit most recipes.

If you do notice a flavor imbalance from the switch, you can tweak herbs, salt, oil, or acidity to compensate. Underseasoned mozzarella or blander provolone may need a pinch more salt, for example.

Key Takeaway: You can typically substitute kashkaval for other cheeses at a 1:1 ratio by weight. Adjust seasoning if needed to balance out flavor differences.

How to Use Kashkaval Substitutes

Once you’ve chosen your kashkaval alternative, how do you incorporate it into recipes?

Here are some of the most common ways kashkaval and similar cheeses are used along with tips for preparing substitutes:

• Grated - Harder aged cheeses like caciocavallo and provolone work best grated. Softer mozzarella doesn’t grate well unless chilled thoroughly first. Grate halloumi only when firm or it clumps up.
• Baked - Baked pasta, vegetable gratins, savory tarts, etc. benefit from stretchy melted cheese like mozzarella, caciocavallo or provolone. Let halloumi brown on top instead of melting it through.
• Fried - Cubed halloumi and kashkaval cheeses both develop a delicious crispy crust when pan-fried or grilled. Drain off excess oil after frying so they don’t get greasy.
• On salads or grain bowls - Fresh mozzarella pairs perfectly with salad caprese. Grilled halloumi and kashkaval both add substance and a tempting crunch factor atop grain-based veggie bowls.

Preparing substitutes correctly helps bring out the best qualities of each cheese for maximum flavor and enjoyment.

Kashkaval Substitute Nutrition Comparison

Below is a nutritional comparison between kashkaval and four top substitution options per 100g:

In general, kashkaval and substitutes like caciocavallo and provolone tend to be higher in fat and calories versus mozzarella and halloumi. This comes from a higher milk fat content.

Protein levels are consistently high across all options - between 19-25g per 100g. Carb amounts are low due to few or no added carbohydrates besides milk sugars.

When substituting kashkaval in a recipe, nutrition will stay relatively similar if you stick to full-fat cheeses. Choosing lower moisture part-skim/low moisture varieties brings down fat and calories further.

FAQs

Can I use kashkaval substitutes for pizza?

Yes, cheeses like mozzarella, provolone, caciocavallo, and halloumi all taste delicious on pizzas. Provolone and halloumi may need longer bake times to fully melt or brown compared to softer mozzarella.

What is the best kashkaval substitute for pan frying or grilling?

Halloumi is the best choice for pan-frying or grilling as a kashkaval substitute. It develops a delicious crispy golden crust while the interior stays smooth and stretchy. For a more authentic flavor, provolone piccante or aged caciocavallo also mimic kashkaval well when fried.

Can I use non-dairy cheese substitutes for kashkaval?

Yes, some vegan cheese substitutes approximate the texture of kashkaval decently, although the flavor won't be an exact match. Options like miyoko’s vegan mozzarella or violife mature cheddar-style blocks melt well when baked. You can also pan-fry slices of harder aged vegan cheeses like violife greek white block for a crispy crust.

Is kashkaval suitable for a Keto or low carb diet?

Kashkaval and cheese substitutes like caciocavallo and provolone tend to be very low carb, with 0-3g carbs per 100g. Their high fat content also suits ketogenic diets well. Opt for full-fat varieties over low-fat ones when wanting to keep carbs negligible.

What wine pairs best with kashkaval?

The salty, nutty flavors of kashkaval pair wonderfully with bold Greek reds like Agiorgitiko or Xinomavro. Italian reds like Chianti Classico or Primitivo also complement it beautifully. Dry rosés and Sauvignon Blancs provide lighter pairings. Stronger cheeses may also stand up to Port or Sherry wines nicely.

Are there any safety concerns when substituting kashkaval in recipes?

There are no major safety issues. Just pay attention to allergies, as milk-based cheese substitutes don't work for people with dairy allergies. The fat content may also be concerning for those limiting fats for health reasons. Finally, introduce substitutes gradually to avoid digestive upset.

Conclusion

Kashkaval may not be a globally common cheese, but there are several excellent substitutes available. Caciocavallo, provolone, mozzarella, and halloumi all make tasty stand-ins that mimic different qualities of kashkaval.

Consider the flavor profile, texture, melting capability, and intended use when deciding which alternative to use. Trying out different substitutes blended together can also help balance qualities you may lose from the exact cheese.