Bulgarian Kashkaval,Bulgar Kasari,Kasar peyniri.
Called the “Cheddar cheese of the Balkans," Kashkaval is a medium-hard, sheep’s milk cheese. A pantry staple in the Mediterranean and Eastern Europe, this versatile yellow cheese has a tangy, slightly salty and nutty flavor. Because of its semi-hard texture, Kashkaval is a natural for melting. It is a great addition to omelets, pizzas, lasagnas and cheese platters.
Pasteurized sheep's milk, salt, bacterial cultures, microbial enzymes.
A piquant yellowish-white cheese, different versions of Kasseri and Kashkaval are found throughout the Mediterranean with slight variations in names and the milk types (cow and/or sheep). Its semi-hard, springy texture renders it ideal for cubing. Kasseri and Kashkaval are commonly enjoyed as a sandwich cheese, cold or grilled, or coupled with bread and olives on a meze platter. Kasseri is the cheese used in the famous Greek dish, saganaki, which is sautéed and flambéed with brandy and served with a squeeze of lemon and bread.