Kashkaval is a semi-hard, yellow cheese that derives its name from the Italian cheese “Caciocavallo”. It is particularly popular in Eastern Europe and Mediterranean region.[no_toc]

Kashkaval made from cow’s milk is known as Kashkaval vitosha while a variation made from ewe’s milk is called Kashkaval balkan. Kashkaval preslav is the name given to the cheese made from a mixture of both milks.

Nutrition & Summary
Amount Per Serving Size of 100g

Calories 303 Calories from Fat 190.8
% Daily Value*
Total Fat 21.2g 33%
Saturated Fat 9.1g 46%
Trans Fat g
Cholesterol 55mg 18%
Sodium 727mg 32%
Potassium 17.6mg 1%
Total Carbohydrate 3g 1%
Dietary Fibre 0g 0%
Sugars 0g
Protein 24.2g 48%

Vitamin A  8% Folate  0%
Vitamin C  0% Vitamin D  0%
Calcium  20% Iron  0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Milk Source :  Unpasteurised cow's and sheep's milk
Origin :  Bulgaria, Lebanon, Macedonia, Romania, Serbia, Syria and Turkey
Region :  Eastern Europe
Type :  Semi-hard
Family :  Pasta filata
Rind :  Waxed
Pasteurised :  No
Fat Content :  32%
Texture :  Creamy
Colour :  Yellow
Flavour :  Nutty, Salty
Aroma :  Smokey
Aging Time :  6 months
Vegetarian :  No

In Romania, Bulgaria, and Macedonia it is used as a generic term for all kinds of yellow cheeses. This cheese is also found in Hungary, Croatia, and Turkey. The Romanians call this cheese cascaval, the Greeks kasseri while the Turkish prefer to interpret it as Ksara.

This semi-hard cheese is allowed to age for six months during which it develops a piquant, spicy and somewhat salty taste with a slight hint of olive oil. Due to its similarity in taste with the United Kingdom’s cheddar cheese, it is famously called “cheddar cheese of the Balkans”. Kashkaval belongs to the family of pasta filata cheeses that are made by giving the curd a hot bath during the production process.

The slightly hard texture of this yellow table cheese makes it suitable for grilling and grating. It can be served as a cheese platter or used in salads, appetizers, pizzas, and lasagna.


  • Caciocavallo – This Italian cheese is similar to provolone.
  • Provolone – This Italian cheese is like mozzarella, only firmer and more flavourful.  It’s often used in sandwiches and on on pizza.
  • Scarmorza – This cheese is similar to mozzarella, only smaller and firmer. It’s often smoked.
  • Mozzarella – Mozzarella is one of the few cheeses that doesn’t turn rubbery or ooze oil if cooked too long or too hot, so it’s a key ingredient in pizzas and casseroles.
  • Kaser

You might also like :

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend