Kashkaval

Kashkaval is a type of yellow cheese originating in the Balkans and the Mediterranean. It is made from sheep's milk, cow's milk, or a mixture of both. The cheese is semi-hard and has a smooth, elastic texture. Its flavor is mild and slightly nutty, becoming sharper with age.

The production of kashkaval involves heating the curd, pressing it into molds, and then aging it for at least two months. This aging process contributes to its characteristic flavor and texture. Kashkaval is a popular cheese in countries like Bulgaria, Romania, Greece, Turkey, and Albania, where it is consumed in various ways.

It can be eaten fresh, grilled, or baked. In Bulgaria, it is often fried and served as an appetizer. In Romania, it is a common ingredient in pastries and savory dishes. Greek kashkaval, known as kaskavali, is often used in saganaki, a pan-fried cheese dish. Turkish kashkaval is also versatile, used in breakfast spreads, baked goods, and as a topping for pizzas and pide. The color of kashkaval can range from pale yellow to a deeper golden hue, depending on the milk used and the aging period.