Kadchgall
Kadchgall is a hard, cylindrical cheese from the Pashtun regions of Pakistan and Afghanistan, made from sheep or camel milk clotted with yogurt. It tastes very sweet with a touch of salt.
Key Facts
| Country of Origin | Afghanistan, Pakistan |
| Specific Origin | Pakistan and Afghanistan |
| Milk Type | Camel's or sheep's milk |
| Texture | Hard, artisan |
| Flavor | Very sweet, slightly salty |
| Colors | Pale yellow |
| Forms | Cylindrical |
| Rennet Type | None, clotted with yogurt |
What is Kadchgall Cheese?
Kadchgall comes from the Pashtuns of Pakistan and Afghanistan, where it has long been part of local cheesemaking.
Sheep milk is the preferred choice because it gives the better flavor, though camel milk is also used. Either way, the milk is clotted with yogurt rather than rennet.
The cheese is shaped into cylinders and comes out hard, with a rubbery bite. Its color runs yellowish and white. The taste is very sweet with a noticeable touch of salt.
How Does Kadchgall Cheese Compare?
The most relevant cheeses to compare Kadchgall against.
