Please help me welcome our first guest from the Balkan state of Bulgaria, Kaškaval. I'll call her Kashkaval since I don't know how to pronounce the little smiley face above an 's'. Her name is derived from the Italian provolone-style cheese, Caciocavallo, but this cheese does not taste much like its Italian counterpart. The name can also refer to any yellow sheep's milk cheese in Bulgaria or Macedonia.
The cheese is nothing extraordinary but I like it. Compared to most supermarket cheeses Kashkaval is out of the ordinary. It probably won't fit in on a high-end cheese plate but is a nice everyday sandwich cheese.
Name: Kaškaval or Kashkaval
Type of Milk: sheep's
Type: semi-hard
Produced in: Bulgaria
Date Purchased: 1/28/2007
Date Eaten: 1/30/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $9.99/lb.
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COMMENTS
Hi :)
I believe they are more difficult to get outside their own territories, however - "what about" Romanian / Moldavian cheeses like:
- cash (spelled caş)
- branza (spelled Brânză)
- telemea (very similar to ricotta salata and feta)
- urda (spelled Urdă)
and their very own Kashkaval - spelled Caşcaval
I firstly hope you get to taste them, and then eventually share your thoughts and impressions :)
Thanks for this excellent resource!
(p.s. ;)the list of Danish cheeses goes well beyond the Esrom)
Posted by Annie | October 16, 2007 6:41 AM
Posted on October 16, 2007 06:41
Kashkaval is a pretty popular choice in Israel
Posted by g-a-b | November 3, 2007 2:21 PM
Posted on November 3, 2007 14:21