description Kashkaval Overview
Kashkaval is a semi-hard cheese made by the stretched-curd method and traditionally produced in parts of the Balkans, the eastern Mediterranean, and the Middle East. It may be made from sheep's milk, cow's milk, or a mixture, depending on the regional style, and is commonly formed into firm wheels or blocks. The name is related to the Italian cheese caciocavallo, and the cheese is used for slicing, cooking, and table service.
help Kashkaval FAQ
What kind of cheese is Kashkaval?
Kashkaval is a semi-hard cheese made by the stretched-curd method. It is traditionally produced in parts of the Balkans, the eastern Mediterranean, and the Middle East.
What milk is used to make Kashkaval?
Regional versions may use sheep's milk, cow's milk, or a mixture of the two. The choice depends on the local style of Kashkaval.
Where is Kashkaval traditionally made?
Traditional production is associated with the Balkans, the eastern Mediterranean, and the Middle East. The exact recipe can vary across those regions.
Is Kashkaval always made from sheep's milk?
No. It may be made from sheep's milk, cow's milk, or a mixture, depending on the regional style.
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