Kashkaval is the Balkan equivalent to Greek Kasseri, commonly referred to as “The Cheddar of the Balkans”. This cheese is semi-firm with a smooth surface. It is slightly tangy with a nutty taste and is great for salads, pizza, quesadillas, or shredded on top of pasta. Kashkaval can also be served fried as “Kashkaval Pane”, which is the Bulgarian version of “Greek Saganaki”.
Pasteurized sheep’s & cow’s milk, calcium chloride, rennet, bacterial culture, salt.