Kashkaval: A celebrated semi-hard cheese
Discover Kashkaval, a versatile yellow cheese from International. Perfect for melting, grating, or snacking. Explore its rich, savory flavor.
Kashkaval: A celebrated semi-hard cheese Read More »
Kashkaval Cheese
Definition and Scope
Kashkaval is a semi-hard, stretched-curd cheese originating from the Balkans and Eastern Mediterranean. It belongs to the pasta filata cheese family, sharing production techniques with Italian Caciocavallo. This cheese is traditionally made from sheep’s milk, though cow’s milk and mixed milk versions exist across different regions.
The name “Kashkaval” applies to similar cheeses produced in Bulgaria, Romania, Serbia, North Macedonia, and Turkey. Its protected designation of origin status varies by country, with specific production methods defining each regional variety. The cheese typically features a pale yellow interior and smooth, pliable texture when young.
Production Process
Kashkaval production begins with pasteurized milk heated to approximately 35°C before adding rennet. The resulting curd is cut, heated further to 40-45°C, and then stretched in hot water. This stretching process gives the cheese its characteristic fibrous texture and melting properties.
After stretching, the cheese is molded into characteristic spherical or wheel shapes and brined for several hours. Aging occurs in controlled environments for one to twelve months, depending on the desired flavor intensity. The final product develops a thin, natural rind that may be treated with protective coatings.
Sensory Profile
Young Kashkaval presents a mild, slightly salty flavor with buttery and nutty undertones. Its texture is smooth and semi-firm, becoming more crumbly with extended aging. The cheese melts beautifully while maintaining some elasticity, making it ideal for cooking applications.
Aged versions develop sharper, more piquant flavors with pronounced saltiness. The aroma evolves from mild and milky to more complex, sometimes developing slight smoky notes. The color ranges from pale yellow to deeper golden hues depending on the milk type and aging duration.
Culinary Applications
Kashkaval serves as a versatile table cheese and cooking ingredient throughout its regions of origin. It grates well for pasta dishes and melts smoothly in sauces and casseroles. Traditional Balkan dishes like kashkaval pane feature breaded and fried cheese slices.
The cheese appears frequently in sandwiches, salads, and as a pizza topping due to its excellent melting characteristics. In Bulgarian cuisine, it’s essential for shopska salad, while Romanians use it extensively in mămăligă preparations. Its moderate salt content makes it suitable for both cold and hot applications.
Regional Variations
Bulgarian Kashkaval is typically made from sheep’s milk and aged for at least two months. It carries a Protected Geographical Indication status when produced in specific mountainous regions. The Bulgarian version features a distinctive yellow color and slightly sharper flavor profile compared to other varieties.
Romanian Cașcaval employs both sheep and cow’s milk, with the Dobrogea region producing particularly prized versions. Serbian Kačkavalj often uses mixed milks and features a denser texture. Turkish Kaşar represents a closely related cheese with similar production methods but typically shorter aging periods.