Kashkaval Cheese

About Kashkaval Cheese

Kashkaval is a popular type of yellow cheese made from cow's milk, or sometimes from sheep's milk, in various countries across the Balkans. It has a semi-hard texture and a rich, slightly tangy flavor that becomes sharper with age. Kashkaval is versatile in cooking, used for grating, slicing, and melting in dishes like pizzas, sandwiches, and casseroles.

Key Facts

Country of Origin	Bulgaria, Romania, Serbia, Turkey
Specific Origin	No specific location
Milk Type	Cow's or sheep's milk
Milk Treatment	Varied
Fat Content	Minimum 45% in dry matter
Rind	Varied
Texture	Medium-hard to hard, elastic
Flavor	Piquant
Aroma	Varied
Colors	Varied
Forms	13–20 pounds (6–9 kg) cheeses
Age	Minimum of two months
Rennet Type	Varied

What is Kashkaval Cheese?

Kashkaval is a hard cheese from the Balkans, traditionally made from sheep's, goat's, or cow's milk, or a blend of these. It traces its origins to Roman times and is named after the Italian "caciocavallo," which shares similar production methods. This cheese is also produced under various names across Bulgaria, Romania, Turkey, and the broader Levant region.

The production of kashkaval follows the pulled-curd technique, ensuring a consistent method regardless of location. For example, Bulgarian kashkaval involves texturing akin to cheddaring, where the curd is milled, pressed, and worked in hot brine before dry-salting. The Romanian variant incorporates salt during the kneading process. According to European Economic Community standards, kashkaval must age at least two months and contain a minimum of 45 percent fat in dry matter.

As it matures, kashkaval develops an elastic, somewhat crumbly texture. It features a mildly salty, acidic, and distinctly piquant flavor, especially when made entirely from sheep’s milk. Highly versatile in the kitchen, kashkaval is excellent for frying and is widely used as a pizza topping. In regions where it's popular, kashkaval can refer to various types of slicing or hard cheeses, highlighting its integral role in local culinary practices. Each year, over twenty production areas in Romania receive PDO status, celebrating this cheese's rich heritage and regional significance.