Kamil Perry
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 or sheep's milk, or both, and can be found across many countries in Eastern Europe and the Mediterranean. In this answer, we will explore the question: is Kashkaval cheese healthy?
| Characteristics | Values |
|---|---|
| Texture | Semi-hard |
| Colour | Yellow, straw |
| Taste | Salty, nutty, piquant, spicy |
| Source of | Calcium |
| Type of milk | Cow, sheep, or both |
| Origin | Italy, Balkans, Eastern Europe |
| Other names | Cheddar of the Balkans, Kashkaval Vitosha, Kashkaval Balkan, Kashkaval Preslav, Cascaval, Kasseri, Ksara |
| Preparation | Curds are given a hot bath, then aged for six months |
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What You'll Learn
Kashkaval cheese is a good source of calcium
Kashkaval is a delicate and creamy cheese with a fine texture and a nutty, slightly salty flavour. It is produced by heating unpasteurised milk to 100 degrees Celsius, cutting it, and then dividing it into small grape-sized pieces. After a few hours, the curds are formed into a ball, which is then boiled and cooled. The cheese is then soaked in salty water for several hours or days, and finally dried for several weeks before it is ready to eat.
As a calcium-rich food, Kashkaval cheese can contribute to healthy bones and teeth. Calcium is also important for muscle function, nerve signalling, and maintaining stable blood pressure. The cheese is a staple in the Balkan diet and is commonly served with olives or shredded over pasta. It is also used in salads, appetizers, pizzas, and lasagnas.
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 Albania, kaçkavall is considered a traditional cheese, while in Serbia, kačkavalj is one of the six traditional cheeses of the country. Kashkaval is also found in Hungary, Croatia, Slovenia, Israel, Russia, and the Levant (Syria, Palestine, and Lebanon).
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It is made from cow's or sheep's milk
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 different types of milk depending on the region.
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 Albania, kačkaval is considered a traditional cheese made from cow's or sheep's milk. It is widely used as a side dish and served as an appetizer in traditional restaurants. Similarly, in Serbia, Kačkavalj is traditionally made from sheep's milk and is a protected brand of the city of Pirot. Other cheeses made from a mix of cow and sheep milk are sometimes also branded as Kačkavalj.
In Romania and Moldova, cașcaval is used to refer to a number of cheeses made of sheep's or cow's milk. In Romania, Kashkaval is the generic term for all kinds of yellow cheeses, and the same goes for Bulgaria and Macedonia. In Turkey, Albania, Kosovo, North Macedonia, Romania, and Serbia, the term Kashkaval is often used to refer to all yellow cheeses or any cheese other than sirene (white cheese).
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It is a semi-hard cheese, suitable for grilling and grating
Kashkaval is a semi-hard cheese with a unique production process. It is made by giving the curd a hot bath during production, which results in its semi-hard texture. This texture makes it ideal for grilling and grating.
Kashkaval is a type of straw-coloured or yellow cheese made from cow's or sheep's milk, or a mixture of both. It is produced in the Balkans, Eastern Europe, and the Mediterranean. In Bulgaria, Kashkaval made from cow's milk is known as Kashkaval Vitosha, while the variety made from ewe's milk is called Kashkaval Balkan. When made from a mixture of both kinds of milk, it is called Kashkaval Preslav.
The cheese is allowed to age for about six months, during which it develops a characteristic flavour profile. It has a nutty, slightly salty taste with a subtle hint of olive oil. Kashkaval is also known as the "Cheddar of the Balkans" due to its similarity in taste to UK Cheddar.
The unique production process of Kashkaval involves heating unpasteurised milk to about 100 degrees Celsius. The milk is then cut and divided into small grape-sized pieces and left to stand for a few hours. Once the pieces solidify, they are chopped, pressed, and formed into balls. The Kashkaval balls are then boiled and cooled before being soaked in salty water for flavour. Finally, the cheese is dried for several weeks and is then ready for consumption.
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It is 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. In addition to Italy, Kashkaval can be found in Albania, Bulgaria, Hungary, Croatia, Turkey, Greece, Russia, Syria, Palestine, Lebanon, Israel, and Slovenia. In countries like Romania, Bulgaria, and Macedonia, the term Kashkaval is a generic term for all kinds of yellow cheeses.
The cheese-making process is unique in that the curds are given a hot bath during production. 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. 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.
Kashkaval's semi-hard texture makes it suitable for grilling and grating. It is used in salads, appetizers, pizzas, lasagna, and pastries. In Albania, it is considered a traditional cheese and is widely used as a side dish. In Bulgaria, it is a traditional food used in pastries and snacks. It is commonly used on pizza and in the Bulgarian snack called "princess", which is grilled bread with Kashkaval and sometimes ground pork meat on top.
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It is also known as Cheddar of the Balkans
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 Balkan languages, including Romanian, Bulgarian, Macedonian, Serbian, Albanian, Russian, Turkish, and Arabic. It is also commonly found in Hungary, Croatia, Slovenia, and Israel. In Romania, it is called "Cascaval", in Greece "Kasseri", and in Turkey "Ksara". Kashkaval is a generic term for all kinds of yellow cheeses in Romania, Bulgaria, and Macedonia.
The production of Kashkaval cheese involves heating unpasteurized milk to about 100 degrees Celsius. The milk, which can be from a cow, sheep, or both, is then cut and left to curdle for a few hours. Once the curds become solid, they are chopped and pressed into a ball shape. The Kashkaval ball is then boiled and cooled before being soaked in salty water for several hours to days. Finally, the cheese is dried for several weeks before it is ready for consumption. This unique production process results in a semi-hard texture that is suitable for grilling and grating.
Kashkaval has a distinctive shape, often compared to a pear or a water cow, and is similar to a ball tied to a top. It has a light yellow to dark yellow colour and a smooth surface. Its taste is described as nutty, slightly salty, and spicy, with a hint of olive oil. Due to its similarity in taste to the United Kingdom's cheddar cheese, it is famously known as the "Cheddar of the Balkans". While some people enjoy its mild and nutty flavour, others may find it too salty.
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 made from a mixture of both kinds of milk, it is called "Kashkaval Preslav". In Bulgaria, it is considered a traditional food and is used in pastries, snacks, and as a topping for pizza. Deep-fried Kashkaval, known as "Kashkaval Penne", is quite popular and involves coating thick slices of the cheese in flour, eggs, and breadcrumbs before frying in hot oil.
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Frequently asked questions
Kashkaval is a semi-hard, yellow cheese derived from the Italian cheese "Caciocavallo". It is made from cow's milk, sheep's milk, or both. It is popular in Eastern Europe and the Mediterranean region.
Kashkaval cheese is a good source of calcium. It has a delicate and creamy texture and is not spotted. The cheese is allowed to age for six months, during which it develops a piquant, spicy, and somewhat salty taste.
Kashkaval belongs to the family of pasta filata cheese made by giving the curd a hot bath during production. After this process, the Kashkaval ball is thrown into boiling water and then cooled by cold water. It is then poured into salty water, where it is kept for a few hours to several days. Finally, the Kashkaval cheese is left to dry for at least several weeks before it is ready for consumption.
