What kind of cheese is kashkaval?
Kashkaval is Bulgaria’s popular yellow, semi-hard cheese made from sheep’s milk that can be spicy or bland. It’s great for grating, cooking and melting, and is similar to Italian pecorino or Greek kasseri, but can variously taste like provolone and even pungent blue cheese (without any hint of mold).
What is kashkaval in English?
In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, kashkaval is translated as “yellow cheese” (whereas sirene is usually translated as “white cheese” or simply “cheese”).
What type of cheese is Cascaval?
Cascaval is a Romanian cheese that was traditionally made only from raw sheep’s milk. However the name today has expanded, referring to a number of yellow firm pasta filata cheeses produced using cow and/or sheep’s milks.
What can I use instead of kashkaval?
If you can’t find kashkaval, substitute a similarly mild, semi-firm cheese such as Greek kasseri, provolone, muenster, or low-moisture mozzarella. You can also make this recipe using store-bought puff pastry—simply cut the dough into squares to form triangles and bake according to the package instructions.
How do you eat Cascaval cheese?
Cascaval can be found cooked, in sandwiches, or served as a snack; a pilsner makes for a perfect pairing. Ubiquitous in Romanian cuisine, it’s popular in cascaval pane (the cheese is coated in breadcrumbs and fried) and mamaliga cu branza, a filling, polenta-like mix of cornmeal, sour cream, and cheese.
How do you make kashkaval cheese at home?
Preparation
- Prepare the milk: Heat the milk to 165-172°F (74-78°С).
- Culture the milk: Add the starter culture to the milk.
- Process the curds: Cut the curd into 0.5 inch (1cm) squares using a knife.
- Drain and cheddar the kashkaval: Next we need to drain the curds.
What is a kashkaval pane?
Kashkaval Pane is an Eastern European street food favored for its portability and crunchy, melty goodness. It’s also popular in pubs and clubs, and is similar to Czech Syr Smazeny except the Czech variation is made with Edam, Gouda or Swiss cheese. Another way to enjoy Kashkaval is in this Eastern European grilled cheese sandwich on dark rye bread.
What is kashkaval cheese made from?
Kashkaval is Bulgaria’s popular yellow, semi-hard cheese made from sheep’s milk that can be spicy or bland. It’s great for grating, cooking and melting, and is similar to Italian pecorino or Greek kasseri, but can variously taste like provolone and even pungent blue cheese (without any hint of mold).
What does kashkaval taste like?
It’s great for grating, cooking and melting, and is similar to Italian pecorino or Greek kasseri, but can variously taste like provolone and even pungent blue cheese (without any hint of mold). If kashkaval cheese isn’t available, Italian provolone or fontina, or halloumi from Cyprus can be used.
How do you cook kashkaval cheese?
Cut 1 pound of kashkaval cheese into 1/2-inch-thick slices. Dredge slices first in flour, then in beaten eggs and finally in breadcrumbs, panko or matzo meal. Fry cheese in batches, turning once, until golden brown. Drain on paper towels and serve immediately, garnished with parsley or lovage .