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 breakfast, grilling and grating. It can be served as a cheese platter or used in salads, appetizers, pizzas, and lasagna.
Cheese consumption begins at breakfast in Turkey, where it's most often the main course, and continues throughout the day. Turkish meat dishes like "kasarlı kofte" combine meat and cheese. Cheese is also served as a starter, or meze, with fish and meat entrees. Crumbled or grated cheese is also added to salads.
Taze kasar peyniri,Kasar Peyniri,Kasseri Cheese