Kaskaval, otherwise called ―The Cheddar Cheese of the Balkans‖, is a traditional yellow cheese widely produced in Bulgaria. The manufacture of kashkaval cheese consists of two independent stages.
Kashkaval together with white brine cheese are traditional dairy products produced mainly with sheep or cows' milk, or in fewer quantities from goat or buffalo milk. On the market there are also products made with a mixture of the above milks. Kashkaval is one of the most valuable and nutritious dairy products with extremely high quality, full taste and great aroma.
Traditionally Bulgarian Kashkaval is produced from whole sheep‘s milk. At present, it is produced from cow‘s milk or sheep‘s milk or a mixture of sheep‘s milk and cow‘s milk. Matured Kashkaval cheese is produced at the highest quality standards and is packed after being left to mature in the cold storage for 5-6 days.
Kashkaval is a semi-hard cheese with excellent taste qualities, and is suitable for direct consumption, with vegetables or can be used as a part of many recipes for high quality culinary cooking. Kashkaval is a part of many diets concerning healthy nutrition.
Matured Kashkaval cheese comprises 70% sheep‘s milk and 30% cow‘s milk.