Kashkaval cheese is a semi-hard, yellow cheese with a mild flavor and a firm texture. It is made from cow’s milk, sheep’s milk, or a mixture of both and can be found throughout Eastern Europe. It is commonly called cascaval, kasseri, and ksara in Romania, Bulgaria, Macedonia, Serbia, Albania, Russia, Turkey, and Greece, while in Hungary it is referred to as gyurmeh.
The name kashkaval probably comes from the Italian cheese caciocavallo and may also refer to a tradition of drying the cheese by hanging it over a wooden pole as if it was a horse’s back (see below for more information). There are many variations of this cheese, based on what is used in its production and what region of the world it comes from.
It is often fried and served as a side dish with meat or pasta. It is also a popular ingredient in breakfast pastry like kashkavalka and princesa.
Although kashkaval is a relatively common type of cheese, it can be distinguished from mozzarella because of its softer consistency and slightly lighter color. It is usually produced from fresh cow milk and is not processed in the same way as mozzarella.
Depending on its regional origin, the cheese can have different properties and may vary widely in taste and appearance. It is often smoky and nutty, but it can also have a sharper taste and stronger flavor.
In addition, it can be smoked and dried with a process known as charring, which can add a unique flavor to the cheese. It is often served as a topping for pizzas, but can also be eaten on its own or mixed with other ingredients.
As the name implies, kashkaval is a semi-hard yellow cheese that can be found in various countries in Eastern Europe and the Mediterranean. It is a staple in most of the Balkan countries, especially Romania, Bulgaria, and Macedonia.
It is a popular substitute for other kinds of cheese, such as Parmesan and Romano, in pizzas. It can also be used to top salads and other dishes.
Kashkaval is a good choice for those on a ketogenic diet because it contains low levels of carbohydrates and is high in protein, calcium, fat, and vitamins A and D. It is also low in calories and has a lower saturated fat content than most other cheeses.
The cheese’s high water content and a high moisture percentage makes it a good choice for making soup. It also keeps well in the refrigerator and freezes well.
Another alternative to mozzarella is white cheddar, which has a similar taste and texture. It is also a semi-hard cheese, though not as soft as mozzarella.
Unlike mozzarella, it is not an odorless cheese, and it has a rich, nutty flavor and a crumbly texture that resembles Parmesan. It can also be aged for a longer period of time, which gives it more intense flavor and makes it even more smoky and buttery.
