kakavalj

Kakavalj is a type of cheese originating from the Balkan region, particularly popular in Albania, North Macedonia, and Greece. It is a semi-hard to hard cheese, typically made from sheep's milk, though cow's milk or a blend of milks can also be used. The texture of kakavalj can vary from smooth and slightly elastic when young to more brittle and crumbly as it ages. Its flavor profile is generally mild and slightly tangy, becoming more pronounced and nutty with maturity.

The production process involves heating the milk, adding rennet to coagulate it, and then processing the curd. A distinctive characteristic of kakavalj is its maturation process, which often involves aging in wooden casks or wrapped in cloth, allowing it to develop its unique flavor and texture. It is commonly consumed on its own, as part of a cheese platter, or incorporated into various culinary dishes. In many Balkan cuisines, kakavalj is a staple ingredient, used in pies, pastries, and grilled preparations. Its versatility and distinct taste have made it a beloved cheese in its regions of origin.