Kashkaval cheese

Kashkaval Cheese is a semi-hard cheese originating from the Balkan countries and Eastern Europe, particularly popular in Bulgaria, Romania, and Turkey. It is made primarily from cow's milk, although in some regions, sheep's or goat's milk is used. Its texture is firm but somewhat creamy, and its flavor is mild, slightly salty, and with buttery notes, making it an ideal ingredient for gratin, melting, or for a cheese board.

In cooking, kashkaval cheese is used in both cold and hot dishes, standing out in recipes such as pastries, stuffed breads, salads, and pastas. Its good melting capacity makes it perfect for gratin and achieving a golden, bubbly texture in various preparations.

This cheese provides high-quality proteins, calcium, and B vitamins, contributing to a balanced diet. Furthermore, it is known for its digestibility and moderate fat content, depending on the type of milk used.

In the Hispanic world, kashkaval cheese is also known as caschkaval cheese or caciocavallo cheese (due to its similarity to this Italian cheese), although in many regions it is simply called "yellow cheese" or "gouda-type cheese" because of its color and texture.