Kaskavali

Kaskavali is a type of string cheese originating from Greece. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. The cheese is characterized by its firm, elastic texture and its mild, slightly salty flavor. Kaskavali is often produced in a semi-hard to hard form, making it suitable for grating or slicing.

The production of kaskavali involves heating the milk and then adding rennet to coagulate it. The resulting curd is then stretched and kneaded in hot water, a process that gives the cheese its distinctive stringy quality. This stretching and molding technique is similar to that used for other pasta filata cheeses. After shaping, the cheese is typically brined to achieve its characteristic saltiness and improve its shelf life.

Kaskavali can be consumed fresh or aged. When aged, its flavor becomes more pronounced and its texture firmer. It is a versatile cheese that can be enjoyed on its own, as part of a cheese platter, or incorporated into various culinary dishes. It melts well, making it a popular ingredient in baked goods, pizzas, and savory pies. Its name is thought to derive from the Turkish word "kaşar," referring to a similar type of cheese.