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Kashkaval is a semi-hard, yellow cheese that is popular in Eastern Europe and the Mediterranean. It is made from cow's milk, sheep's milk, or a combination of both. The taste of Kashkaval is often described as salty, spicy, and piquant, with a subtle hint of olive oil. While opinions vary, some find it to be overly salty, while others compare its taste to that of UK Cheddar cheese, earning it the nickname, Cheddar cheese of the Balkans.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard |
| Colour | Yellow |
| Taste | Piquant, spicy, salty, with a hint of olive oil |
| Milk | Cow's milk, sheep's milk, or both |
| Country | Bulgaria, Romania, Macedonia, Hungary, Croatia, Turkey, Greece, Albania |
| Alternative names | Cascaval, Kasseri, Ksara, Kashkaval Vitosha, Kashkaval Balkan, Kashkaval Preslav |
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What You'll Learn
Kashkaval is a semi-hard, yellow cheese
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 variety made from ewe's milk is called Kashkaval Balkan. Kashkaval Preslav is made from a mixture of both kinds of milk. Kashkaval is a generic term for all yellow cheeses in Romania, Bulgaria, and Macedonia, and it is also found in Hungary, Croatia, Turkey, and Slovenia. The cheese has different names in these countries, such as Cascaval in Romania, Kasseri in Greece, and Ksara in Turkey.
The production of Kashkaval involves giving the curds a hot bath, and the cheese is then allowed to age for six months. During this ageing process, it develops a piquant, spicy, and somewhat salty flavour with a subtle hint of olive oil. Its taste is comparable to UK Cheddar cheese, earning it the nickname, "Cheddar cheese of the Balkans".
Kashkaval is a versatile cheese that can be eaten on its own, grilled, or grated. It is commonly used in pizzas, pasta dishes, pastries, and salads. It pairs well with wines such as Chardonnay, Sauvignon Blanc, or local red wines like Bulgarian Borovitza.
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It is derived from the Italian cheese Caciocavallo
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 comes from the Latin word "caseus" (cheese) and may also come from the word "caballus" (meaning horse). According to this theory, the word "cavallo" (horse) is part of the name because of a tradition of drying the cheese by hanging two gourd-shaped balls of Caciocavallo over a wooden pole, as if they were placed on a horse's back. 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, and when made from a mixture of both kinds of milk, it is called Kashkaval Preslav. In Romania, the same cheese is called "cașcaval", in Greece, it is called "kasseri", and in Turkey, it is called "ksara".
Caciocavallo is a type of pasta filata or 'stretched-curd' cheese made from sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. It is shaped like a teardrop and is similar in taste to aged southern Italian provolone cheese, with a hard edible rind. The Italian name of the cheese, Caciocavallo, literally means 'horse cheese', and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them a cavallo, i.e., straddling a horizontal stick or branch. Caciocavallo Silano is a mild, tangy, and buttery cow's milk cheese with a hand-hewn, teardrop shape. It is similar in taste and texture to a mature, tangy Provolone. It is also somewhat similar to mozzarella, but unlike mozzarella, Caciocavallo is tied at the top and hung from cellar beams to age.
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It is 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 type of milk used to make Kashkaval determines its name. Kashkaval made from cow's milk is called Kashkaval Vitosha, while Kashkaval made from ewe's (sheep's) milk is called Kashkaval Balkan. When made from a mixture of both cow's and ewe's milk, it is called Kashkaval Preslav. These names are used in Bulgaria, where Kashkaval is considered a traditional food. In Romania and Moldova, Kashkaval is used as a generic term for a variety of cheeses made from either sheep's or cow's milk, with specific names given based on the milk type and region. For example, Cașcaval Dobrogea is made from sheep's milk, Cașcaval Penteleu is made from a mix of sheep's and cow's milk, and Cașcaval Dalia and Rucăr are made solely from cow's milk.
The process of making Kashkaval involves giving the curds a hot bath, and the cheese is then aged for about six months. During this ageing process, Kashkaval develops a distinct flavour profile. It becomes piquant, spicy, and somewhat salty, with a subtle hint of olive oil. This flavour profile has drawn comparisons to the well-known Cheddar cheese of the United Kingdom, earning Kashkaval the nickname "Cheddar cheese of the Balkans".
The versatility of Kashkaval makes it a popular choice for various dishes. Its semi-hard texture allows it to be consumed as part of a cheese platter or grilled and grated. It pairs well with wines such as Chardonnay, Sauvignon Blanc, or local red wines like Bulgarian Borovitza. In terms of culinary applications, Kashkaval is commonly used in pastries, snacks, pizzas, and salads. In Bulgaria, it is often used in the traditional snack called "princess," which consists of grilled bread topped with Kashkaval and sometimes ground pork meat. In Romania, dishes like Caşcaval pane (breaded fried cheese) and mămăligă cu brânză (polenta with cheese) showcase the versatility of Kashkaval.
While Kashkaval is traditionally made with cow's milk or sheep's milk, some artisanal cheesemakers experiment with different milk types. For instance, one cheesemaker on Reddit mentioned making Kashkaval with goat's milk, which resulted in a different colour and characteristics compared to the traditional cow's or sheep's milk varieties.
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It is popular in Eastern Europe and the Mediterranean
Kashkaval is a semi-hard, yellow cheese that is popular in Eastern Europe and the Mediterranean. It is derived from the Italian cheese "Caciocavallo", with the name "Kashkaval" likely coming from the Italian word. In turn, Caciocavallo comes from the Latin word "caseus" (cheese) and may also come from the word "caballus" (horse). This is due to the tradition of drying the cheese by hanging two gourd-shaped balls of it over a wooden pole, resembling placement on a horse's back.
Kashkaval is found in many Eastern European countries, including Bulgaria, Romania, Moldova, Hungary, Croatia, Turkey, Greece, and Slovenia. In these countries, it is often used as a generic term for all kinds of yellow cheeses. The cheese is also produced in Albania, where it is considered traditional, and it can be found in Serbia, Macedonia, and Russia.
In terms of taste, Kashkaval is allowed to age for six months, during which it develops a piquant, spicy, and somewhat salty flavour with a slight hint of olive oil. Its taste is similar to UK Cheddar cheese, earning it the nickname "Cheddar cheese of the Balkans".
In Bulgaria, Kashkaval is considered a traditional food and is used in pastries, such as the "kaskavalka", and snacks. It is also commonly used on pizza and in the Bulgarian snack "princess", which is grilled bread with Kashkaval and sometimes ground pork meat on top. In Romania, it is used in dishes like "caşcaval pane" (breaded fried cheese) and "mămăligă cu brânză" (polenta with cheese). Kashkaval is a versatile cheese that can be eaten alone as part of a cheese platter or grilled and grated. It is also used in salads, appetizers, and pasta dishes, such as lasagna.
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It has been described as salty, spicy, and piquant
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 word "caseus" (cheese) and may also come from the word "caballus" (horse). According to this theory, the word "cavallo" (horse) is part of the name because of a tradition of drying the cheese by hanging two gourd-shaped balls of caciocavallo over a wooden pole as if they were placed on a horse's back. 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, the variation made from ewe's milk is called Kashkaval Balkan, and when 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, and it can also be found in Hungary, Croatia, Turkey, and Slovenia. 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's production is unique in that the curds are given a hot bath during the production process. The slightly hard texture of this yellow table cheese makes it suitable for grilling and grating. It can be served as a cheese platter or used in salads, appetizers, pizzas, and lasagna. Kashkaval is also commonly used in pastries, such as the Bulgarian snack called "princess", which is grilled bread with Kashkaval and sometimes ground pork meat on top. It pairs well with a Chardonnay or Sauvignon Blanc or a local red wine from the region, such as a Bulgarian Borovitza.
While Kashkaval is generally described as having a piquant, spicy, and salty taste, some customers have reported mixed opinions about the cheese's taste. Some find it to be of good quality, while others have found it too salty or not to their taste. It's important to note that individual batches of cheese may vary in taste and quality due to factors such as manufacturing processes and storage conditions.
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Frequently asked questions
Kashkaval is a semi-hard, yellow cheese with a piquant, spicy, and salty taste. It is often compared to UK Cheddar cheese and is sometimes called the "Cheddar cheese of the Balkans". Kashkaval is made from cow's milk, ewe's milk, or a mixture of both, and is allowed to age for six months, during which it develops its unique flavour.
Kashkaval cheese is popular in Eastern Europe and the Mediterranean region. It can be found in countries such as Bulgaria, Romania, Macedonia, Hungary, Croatia, Turkey, and Greece. In these countries, the term "Kashkaval" is often used as a generic term for all kinds of yellow cheeses.
Kashkaval is a versatile cheese that can be eaten on its own as part of a cheese platter or grilled and grated. It is commonly used on pizza, in pasta dishes, salads, appetizers, and pastries. It also pairs well with wines such as Chardonnay, Sauvignon Blanc, or a local red wine from the region, such as Bulgarian Borovitza.
