Kashkaval has a light amber-yellow color, a firm and dense consistency, a characteristic taste of milk-butter blend. It is a semi-hard cheese made from cow, sheep, or goat’s milk by an old traditional Bulgarian recipe and classic technology for the Balkan region.
Kashkaval contains up to 32% fat, 26% protein, 2.5 – 3.5% organic salts.
It contains vitamins A and Band is very rich in calcium
It can be spicy or bland and is typically aged for six or more months.
Whether it is produced from cow, sheep, or goat’s milk, the Bulgarian Kashkaval is perfect for the preparation of toasts, sandwiches, pizzas, grated or bread-crumbs products as it melts smoothly, stretches very well by cooking, and receives a lovely baked color and taste.
Kashkaval is a great source of Vitamin B, calcium, and proteins.
Ingredients: Cow milk/sheep milk/goat milk, and rennet
Packaging: Vacuum film