Pasta filata
Sheep’s milk
Kashkaval
also called Kaşkaval · Kačkavalj
The Balkan cousin of caciocavallo, carried east and kept.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
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.
Sheep's-milk versions are sharp, salty and slightly piquant; cow's-milk ones are milder and used mainly for cooking. It browns beautifully.
Tastes of
salt
lanolin
butter
a sharp finish
Put it next to
Grilled bread
Rakia
Peppers
Tomato
Tasting notes
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