Mild, soft but firm cheese, (not unlike Mozzarella, which is made from Water Buffalo milk), this cheese is made from sheep's milk, and tends to be yellow in hue.

This is because the cheese is warmed up in hot water and then pressed into certain shapes. Kashkaval Cheese is reminiscent in taste of Cheddar Cheese, although the latter is made out of cow's milk.
Kashkaval is usually not aged for long times.

The cheese loaves come in various sizes, the two main ones being 1 Kg and 9 Kg, and is produced mainly in Bulgaria, Turkey and Greece.

The word kashkaval is derived from caciocavallo. some say that this cheese was so popular with Near Eastern Jews that the Greeks called it casheri, meaning "kosher" cheese.

Log in or register to write something here or to contact authors.