Distinctive Features of Kashkaval
Kashkaval cheese typically forms into large wheels or blocks weighing between 2 to 10 kilograms. Its rind is smooth, pale yellow to golden brown, and often coated with wax or plastic for protection. The interior paste displays a consistent, firm texture with a few small eyes or holes.
The cheese has a semi-hard consistency with a fat content ranging from 45% to 50% dry matter. Its moisture level is relatively low, usually between 35% and 40%, which contributes to its good shelf life. The flavor is pleasantly salty and slightly piquant, with a smooth, creamy finish that lingers on the palate.
How Kashkaval is typically used
Kashkaval is incredibly versatile in the kitchen, often grated over pasta or melted into sauces. It shines in traditional dishes like baked casseroles and grilled sandwiches, where its melting quality is key. Many people enjoy it sliced on cheese boards with fruits and nuts.
- Grated over salads and pizzas for a salty kick.
- Melted in fondues or as a topping for savory pies.
- Sliced and served with bread, olives, and cured meats.
- Used in stuffed pastries like burek for a rich filling.
- Fried or grilled as a standalone appetizer.
Nutrition values and using Kashkaval in diets
| Nutrient | Value per 100g |
|---|---|
| Energy | 350-400 kcal |
| Protein | 25-30 g |
| Fat | 25-30 g |
| Saturated Fat | 15-18 g |
| Carbohydrates | 2-4 g |
| Sodium | 600-800 mg |
| Calcium | 800-1000 mg |
Kashkaval provides a high amount of protein and calcium, supporting muscle maintenance and bone health. Its moderate calorie density makes it suitable for active individuals when consumed in controlled portions. The cheese is also a source of vitamins A and B12, essential for vision and energy metabolism.
In balanced diets, use Kashkaval sparingly due to its saturated fat and sodium content. It can be part of a Mediterranean diet when paired with vegetables and whole grains. People with lactose intolerance often tolerate Kashkaval well because of its aging process.
Ingredients and Production Process of Kashkaval
Kashkaval production begins with high-quality milk, primarily from sheep or cows, though blends exist. The milk is pasteurized to ensure safety, though some artisanal versions use raw milk for deeper flavor. Rennet and bacterial cultures are added to coagulate the milk into curds.
The curds are cut into small pieces and heated to around 38°C to expel whey. This step is crucial for achieving the desired semi-hard texture. The curds are then pressed into molds to form the characteristic shape of Kashkaval cheese.
After pressing, the cheese undergoes brining in a salt solution for several hours to enhance flavor and preservation. The brining process also helps develop the rind. Next, Kashkaval is aged for a minimum of three months, often up to twelve months for sharper varieties.
During aging, the cheese is stored in controlled environments with specific humidity and temperature. Regular turning ensures even maturation and prevents mold growth. The final product is coated or vacuum-sealed to maintain quality during distribution.
Questions and Answers about Kashkaval
What is Kashkaval cheese?
Kashkaval cheese is a semi-hard, yellow cheese originating from the Balkans. It is known for its excellent melting properties and slightly salty taste. Kashkaval is made from sheep’s, cow’s, or mixed milk.
How should I store Kashkaval cheese?
Store Kashkaval cheese in the refrigerator wrapped in wax paper or in an airtight container. Keep it away from strong-smelling foods to prevent flavor transfer. Proper storage extends the shelf life of Kashkaval cheese.
Can I freeze Kashkaval cheese?
Freezing Kashkaval cheese is not recommended as it can alter the texture and make it crumbly. It is best consumed fresh or refrigerated for short-term storage. Thawed Kashkaval cheese may lose some of its creamy consistency.
How do I cut Kashkaval cheese?
Use a sharp knife to cut Kashkaval cheese into slices or cubes, depending on your need. For grating, chill the cheese slightly to make it easier to handle. Always cut Kashkaval cheese against the grain for even pieces.
What is the shelf life of Kashkaval cheese?
Unopened Kashkaval cheese can last up to three months in the refrigerator. Once opened, consume it within two weeks for optimal flavor. Check for mold or off smells to ensure Kashkaval cheese is still good.
Where can I buy Kashkaval cheese?
You can buy Kashkaval cheese in specialty cheese shops, international markets, or online retailers. Look for it in the dairy article, often near other European cheeses. Some supermarkets also carry Kashkaval cheese in larger cities.
How is Kashkaval cheese used in cooking?
Kashkaval cheese is commonly grated over pasta, melted in sauces, or used in baked dishes. It adds a rich, salty flavor to soups and casseroles. Many recipes call for Kashkaval cheese as a key ingredient for its meltability.
Is Kashkaval cheese suitable for vegetarians?
Traditional Kashkaval cheese uses animal rennet, so it may not be vegetarian-friendly. However, some modern producers use microbial rennet, making vegetarian Kashkaval cheese available. Always check the label when buying Kashkaval cheese.
What wines pair well with Kashkaval cheese?
Full-bodied red wines like Cabernet Sauvignon or Merlot complement the saltiness of Kashkaval cheese. White wines such as Chardonnay also work well. For a local pairing, try Kashkaval cheese with Balkan wines.
Can I eat the rind of Kashkaval cheese?
The rind of Kashkaval cheese is edible but often wax-coated, so it is best removed before eating. If the rind is natural, it can be consumed but may have a tougher texture. Always inspect Kashkaval cheese rind for quality.
Kashkaval Cheese Varieties of this sort in different Countries
Kashkaval in Bulgaria
Bulgarian Kashkaval is primarily made from sheep’s milk, giving it a distinctive tangy flavor. It is aged for at least four months, developing a firm texture and golden color. This variety is often protected by geographical indication standards.
Producers in regions like Stara Planina use traditional methods passed down through generations. The cheese has a fat content of around 48% and is celebrated in Bulgarian cuisine. It is commonly used in shopska salad and as a table cheese.
Kashkaval in Romania
Romanian Kashkaval is typically made from cow’s milk and is slightly milder than its Bulgarian counterpart. It features a smooth, elastic texture ideal for grating and melting. The aging process ranges from three to six months.
This cheese is a staple in dishes like mămăligă cu brânză (polenta with cheese). Romanian Kashkaval has a pale yellow paste and a thin, edible rind. It is often smoked to add a deeper flavor profile.
Kashkaval in Serbia
Serbian Kashkaval is commonly produced from a mix of cow’s and sheep’s milk. It has a semi-hard consistency and a pronounced salty taste. The cheese is aged in cool cellars for up to twelve months.
Varieties include both smoked and unsmoked versions, used extensively in Serbian cuisine. It is key in recipes like pljeskavica (grilled meat patties) with melted cheese. Serbian Kashkaval often has a higher moisture content for creaminess.
Kashkaval in Greece
Greek Kashkaval, known as Kaskavali, is made mainly from sheep’s or goat’s milk. It has a firmer texture and a sharper flavor compared to other versions. The cheese is often shaped into large wheels and aged for several months.
It is used in saganaki, where it is fried and served as an appetizer. Greek Kashkaval has a rich, buttery aroma and a golden-yellow color. It pairs well with ouzo and fresh vegetables.
Kashkaval in Turkey
Turkish Kashkaval, or Kaşar, is typically made from sheep’s milk and has a mild, slightly sweet taste. It is one of the most popular cheeses in Turkey, used in sandwiches and pastries. The aging period is usually short, around two to three months.
This variety has a smooth, sliceable texture and a pale yellow color. It is often consumed fresh or melted in dishes like pide (Turkish pizza). Turkish Kashkaval is also produced in smoked versions for added flavor.
Kashkaval Around the World
Kashkaval cheese exhibits similarities across countries, such as its semi-hard texture and excellent melting properties. Most varieties share a base production method involving curd heating, pressing, and aging. The use of sheep’s or cow’s milk is common, though proportions vary by region.
Differences arise in aging times, milk sources, and local traditions, leading to unique flavor profiles. For example, Bulgarian Kashkaval is tangier, while Romanian versions are milder. These variations reflect the cultural adaptations of Kashkaval cheese worldwide.
Kashkaval remains a beloved cheese for its versatility and rich history, enjoyed by gourmets everywhere. Its ability to adapt to different culinary traditions ensures its place in global cuisine. Explore this cheese to discover its many delicious applications.