Cheese story
What is Kashkaval?
A Balkan yellow cheese related to caciocavallo-style cheeses.
Origin
Bulgaria / Balkans, Balkans
Milk
cow, sheep or mixed
Board role
Hard / mature
Cheese profile
Country
Balkans
Region
Bulgaria / Balkans
Milk type
cow, sheep or mixed
Texture
semi-hard
Rind
natural
Ageing
2 to 6 months
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: nutty, tangy, buttery
Origin, protection and character
Kashkaval comes from Balkans, especially Bulgaria / Balkans. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
None
Typical ageing
2 to 6 months
How to serve Kashkaval
grating, frying, pastries, sandwiches
Good food matches
red wine
peppers
bread
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
