Kashkaval

From WikiMD's Wellnesspedia

Kashkaval is a type of cheese that is popular in the Balkans. The name "kashkaval" is derived from the Italian "caciocavallo," which means "cheese on horseback." This term is used to describe a variety of cheeses in different countries, including Bulgaria, North Macedonia, Romania, and Turkey.

Etymology[edit | edit source]

The term "kashkaval" is believed to have originated from the Italian "caciocavallo." In Italian, "cacio" means cheese and "cavallo" means horse. The term "caciocavallo" is used to describe a type of cheese that is traditionally hung over a horse's back to age. This method of aging gives the cheese its distinctive shape and flavor.

Varieties[edit | edit source]

There are several varieties of kashkaval cheese, each with its own unique characteristics.

  • Kashkaval Vitosha is a type of kashkaval cheese that is made from cow's milk. It is named after the Vitosha mountain in Bulgaria.
  • Kashkaval Balkan is a type of kashkaval cheese that is made from sheep's milk. It is named after the Balkan region.
  • Kashkaval Preslav is a type of kashkaval cheese that is made from a mixture of cow's and sheep's milk. It is named after the town of Preslav in Bulgaria.

Production[edit | edit source]

The production of kashkaval cheese involves a process of heating and curdling milk, followed by pressing and aging. The type of milk used (cow's, sheep's, or a mixture of both) and the length of aging can greatly affect the flavor and texture of the cheese.

Uses[edit | edit source]

Kashkaval cheese is often used in a variety of dishes, including pizza, pasta, and sandwiches. It can also be served as a table cheese, paired with wine or beer.

See also[edit | edit source]


Kashkaval Resources

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Contributors: Prab R. Tumpati, MD