Patrick Oconnell
Kashkaval is a semi-hard, yellow cheese that is popular in Eastern Europe and the Mediterranean region. It is made from cow's milk, sheep's milk, or a combination of both. The cheese is aged for about six months, during which it develops a spicy and salty taste with a hint of olive oil. Its taste and texture, which make it suitable for grilling and grating, have led some to compare it to the UK's cheddar cheese. But does it melt?
| Characteristics | Values |
|---|---|
| Melting | Melts beautifully |
| Taste | Salty, spicy, piquant |
| Texture | Semi-hard |
| Colour | Yellow |
| Type of milk used | Cow's milk, sheep's milk, or both |
| Aging period | Six months |
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What You'll Learn
Kashkaval is a semi-hard cheese
Kashkaval is a semi-hard, yellow cheese derived from the Italian cheese "Caciocavallo". It is popular in Eastern Europe and the Mediterranean region. The name "Kashkaval" is similar in Romanian, Bulgarian, Macedonian, Serbian, Albanian, Russian, Turkish, and Arabic. In Romania, it is called "Cascaval", in Greece "Kasseri", and in Turkey "Ksara". It is also found in Hungary, Croatia, and Slovenia. In the countries in the region, the term "Kashkaval" is often used to refer to all yellow cheeses.
Kashkaval, made from cow's milk, is known as "Kashkaval Vitosha", while a cheese made from ewe's milk is called "Kashkaval Balkan". "Kashkaval Preslav" is the name given to the cheese made from a mixture of ewe's and cow's milk. Kashkaval is a generic term for all kinds of yellow cheeses in Romania, Bulgaria, and Macedonia.
The production of Kashkaval is unique in that the curds are given a hot bath during the production process. The cheese is then allowed to age for six months, during which it develops a piquant, spicy, and somewhat salty taste with a slight hint of olive oil. Its taste is similar to UK Cheddar cheese, and it is often called the "Cheddar cheese of the Balkans". Due to its semi-hard texture, Kashkaval is suitable for grilling and grating. It is excellent when used on pizza, in pasta dishes, or in pastries. It can also be served as part of a cheese platter or used in salads and appetizers.
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It's derived from Caciocavallo, an Italian cheese
Kashkaval is a semi-hard, yellow cheese derived from the Italian cheese "Caciocavallo". It is popular in Eastern Europe and the Mediterranean region. The name "Kashkaval" likely comes from the Italian word "Caciocavallo", which itself comes from the Latin words "caseus" (cheese) and "caballus" (horse). The name "cavallo" (horse) is also part of the name because of a tradition of drying the cheese by hanging two gourd-shaped balls over a wooden pole, as if placed on a horse's back.
Caciocavallo is produced throughout southern Italy, particularly in the Apennine Mountains and the Gargano peninsula. It is one of the most famous cheeses of Southern Italy and is considered very important to Italian gastronomy. It is generally made from sheep's or cow's milk, though some varieties, such as Caciocavallo Podolico, are made using only milk from the Podolica cattle breed. The curds are heated, stretched, and shaped into a ball, then tied at the top and hung from beams to age. After several months, the shape evolves into an elongated bulb with a small round nub on top. The small ball is not necessary, but it is one of the most distinctive features of Caciocavallo.
Caciocavallo Silano, a variety made with cow's milk, is considered somewhere between an aged mozzarella and a young provolone in terms of taste and texture. It has a dense firmness, buttery, tangy notes, and a subtle spicy flavour. It is excellent when melted on pizza or paired with roasted and salted pistachios.
Kashkaval, similarly, is a versatile cheese due to its semi-hard texture. It can be eaten alone, grilled, or grated, and is commonly used on pizza and in pastries. It is also a popular side dish in Albania and is often served as an appetizer in traditional restaurants. In Bulgaria, Kashkaval is used in pastries and snacks, such as grilled bread with Kashkaval and sometimes ground pork meat.
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It's made from cow's milk, sheep's milk, or both
Kashkaval is a semi-hard, yellow cheese derived from the Italian cheese "Caciocavallo". It is popular in Eastern Europe and the Mediterranean region. The cheese is allowed to age for six months, during which it develops a piquant, spicy, and somewhat salty taste with a slight hint of olive oil. Due to its similarity in taste with the United Kingdom's cheddar cheese, it is famously called the "Cheddar cheese of the Balkans". Kashkaval is made from cow's milk, sheep's milk, or a mixture of both.
In Bulgaria, Kashkaval made from cow's milk is known as Kashkaval Vitosha, while the variation made from ewe's milk is called Kashkaval Balkan. When Kashkaval is made from a mixture of both kinds of milk, it is called Kashkaval Preslav. Kashkaval is a generic term for all kinds of yellow cheeses in Romania, Bulgaria, and Macedonia. In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and widely used as a side dish. In Serbia, Kashkaval is traditionally made from sheep's milk and is a protected brand of the city of Pirot.
In Israel, domestically consumed Kashkaval is produced locally from cow and sheep milk by both large and boutique dairies. In the Levant (Syria, Jordan, Israel, Palestine, and Lebanon), qashqawān is widely used as a melting cheese, particularly in pastries. Kashkaval is a very versatile cheese. Due to its semi-hard texture, it can be eaten alone as part of a cheese platter or grilled and grated. It is excellent when used on pizza, in pasta dishes, or pastries.
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It's popular in Eastern Europe and the Mediterranean
Kashkaval is a semi-hard, yellow cheese derived from the Italian cheese "Caciocavallo". It is popular in Eastern Europe and the Mediterranean region, where it is known by several different names. In Romania, it is called "cascaval", in Greece, it is "kasseri", and in Turkey, it is known as "ksara". It is also commonly found in Hungary, Croatia, and Slovenia. In the countries in this region, the term "Kashkaval" is often used as a generic term for all kinds of yellow cheeses.
The popularity of Kashkaval in Eastern Europe and the Mediterranean can be attributed to its versatility and unique flavour. It is made from the milk of cows, sheep, or both, and this variation determines the specific type of Kashkaval. For example, Kashkaval made from cow's milk is called "Kashkaval Vitosha", while the version made from ewe's milk is known as "Kashkaval Balkan". When made from a mixture of both cow's and ewe's milk, it is called "Kashkaval Preslav".
The cheese is aged for about six months, during which it develops a piquant, spicy, and somewhat salty taste with a subtle hint of olive oil. This ageing process is a traditional method that contributes to the cheese's unique flavour and texture. It is a crucial step that gives Kashkaval its characteristic spicy and salty notes, distinguishing it from other cheeses.
In terms of its culinary applications, Kashkaval is a very versatile cheese. Its semi-hard texture makes it suitable for grilling and grating, and it can be used in a variety of dishes. It is commonly used on pizza, in pastries, and in pasta dishes. In Bulgaria, it is considered a traditional food and is used in snacks and pastries, such as the "kaskavalka". It is also a popular ingredient in the Bulgarian snack "princess", which is grilled bread topped with Kashkaval and sometimes ground pork meat.
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It's suitable for grilling and grating
Kashkaval is a semi-hard, yellow cheese derived from the Italian cheese "Caciocavallo". It is popular in Eastern Europe and the Mediterranean region. The name "Kashkaval" is used in several countries in the region, including Romania, Bulgaria, Macedonia, Serbia, Albania, Russia, Turkey, and Arabic, to refer to all kinds of yellow cheeses.
Due to its semi-hard texture, Kashkaval is suitable for grilling and grating. It can be served as part of a cheese platter or used in salads, appetizers, pizzas, and lasagna. In Bulgaria, it is commonly used on pizza and in the traditional snack "princess", which is grilled bread with Kashkaval and sometimes ground pork meat on top. It is also used in pastries, such as the "kaskavalka".
Kashkaval is made from cow's milk, sheep's milk, or a mixture of both. The type of milk used determines the name of the cheese in Bulgaria: Kashkaval Vitosha is made from cow's milk, Kashkaval Balkan is made from ewe's milk, and Kashkaval Preslav is made from a mixture of both. In Serbia, Kashkaval is made from sheep's milk and is a protected brand of the city of Pirot.
The cheese is aged for six months, during which it develops a piquant, spicy, and somewhat salty taste with a slight hint of olive oil. Its taste is similar to UK Cheddar cheese, hence its nickname, the "Cheddar cheese of the Balkans".
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Frequently asked questions
Yes, Kashkaval cheese melts beautifully.
Kashkaval is a semi-hard, yellow cheese derived from the Italian cheese "Caciocavallo". It is popular in Eastern Europe and the Mediterranean region.
Kashkaval is made from cow's milk, sheep's milk, or a combination of both.
Kashkaval has a piquant, spicy, and somewhat salty taste with a slight hint of olive oil. Its taste is similar to UK Cheddar, so it is often called the "Cheddar cheese of the Balkans".
Kashkaval is a versatile cheese that can be eaten alone as part of a cheese platter or grilled and grated. It is excellent when used on pizza, in pasta dishes, or in pastries.
