Kashkaval

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

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

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

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

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

• List of cheeses
• Bulgarian cuisine
• Turkish cuisine

Kashkaval Resources
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