Kashkaval

Kaschkawal is a straw -colored cheese made from sheep's milk, which is produced in the Balkans and in Turkey. The word is, however, also often used for all yellow cheeses. The name is probably a corruption of the Italian cheese caciocavallo, but this is not proven.

In Bulgaria Kaschkawal ( Bulgarian кашкавал ) was virtually the only cheese until 1990. In addition, there was only the siren as ( Сирене ) designated brine cheese spread and cheese and smoked cheese on the market. At this time felt the Bulgarians major European cheeses as slightly salty and bitter, because the usual Kaschkawal not contain this flavor components. Kaschkawal is a very mature cheese (hard cheese ), which has a slightly inhomogeneous, crumbly texture on the tongue and the taste is similar to the Italian pecorino cheese. Usually he is not consumed as cheese, because it can not be very well cut into thin slices and is also traditionally eaten rather coarser pieces. A typical way of preparation for the warm kitchen is the Greek saganaki like " Breaded cheese " for which the Kaschkawal is cut and fried in thick slices (Bulgarian: " Кашкавал пане " - Kaschkawal pane ).

In the former Yugoslavia, the cheese Kačkavalj is called and is thus made ​​of sheep both also from cow's milk. These Pirotski is the kačkavalj, ( Пиротски качкаваљ. ) From Serbia and Korab from Macedonia.

The cheeses known as Cascaval in Romania include except Kaschkawal other varieties of cheese.

• Type of cheese
• Turkish Cuisine
• Balkan cuisine
• Bulgarian cuisine
• Romanian cuisine