{"data":{"slug":"kashkaval","name":"Kashkaval","country":"Bulgaria","milk":"sheep","style":"stretched","style_label":"Pasta filata","strength":3,"strength_label":"Medium","summary":"The Balkan cousin of caciocavallo, carried east and kept.","image":"https:\/\/havarti.org\/cheeses\/kashkaval\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/kashkaval","region":"The Balkans","aka":"Ka\u015fkaval \u00b7 Ka\u010dkavalj","texture":"Firm and elastic, layered like a provolone","rind":"Thin, waxed or oiled","age":{"min_months":2,"max_months":12,"label":"2 mo \u2013 1 yr"},"description":"The name descends from *caciocavallo*, and so does the technique: curd scalded and kneaded until elastic, then pressed and aged. It travelled through the Ottoman world and settled across the Balkans, Turkey and the Levant.\n\nSheep's-milk versions are sharp, salty and slightly piquant; cow's-milk ones are milder and used mainly for cooking. It browns beautifully.","flavour_notes":["salt","lanolin","butter","a sharp finish"],"pairings":["Grilled bread","Rakia","Peppers","Tomato"],"vegetarian":null,"pasteurised":null,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"caciocavallo","name":"Caciocavallo","url":"https:\/\/havarti.org\/api\/cheeses\/caciocavallo"},{"slug":"halloumi","name":"Halloumi","url":"https:\/\/havarti.org\/api\/cheeses\/halloumi"},{"slug":"provolone-piccante","name":"Provolone Piccante","url":"https:\/\/havarti.org\/api\/cheeses\/provolone-piccante"},{"slug":"burrata","name":"Burrata","url":"https:\/\/havarti.org\/api\/cheeses\/burrata"}]}}