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
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