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The famous, nowadays, kashkaval cheese dates from thousands of years. There is no information who produced it or where exactly this happened. Myths say that this happened during transportation. An interesting fact is that Omir talks about it as part of the diet of the ancient Greeks. In Rome, there was a similar type of food that is far more developed and standardized. The truth is that kashkaval cheese is one of the cultural symbols of Bulgaria. The first established country with the most sustainable traditions! Kashkaval cheese is a hard one. It has undergone a rapid process of lactic acid fermentation. You will probably find kashkaval cheese from cows` or sheep's milk, or also made from the mixture on skimmed milk with sheep's milk. Balkans is the place with the best kashkaval cheese! It is important to note that 7-10 liters of milk are needed to make 1 kg. kashkaval cheese! This should be an indication of the price of the food chain product. Let`s not forget, that we should include the electricity, human resources, equipment, packaging, and delivery to the store, on the price. The best Bulgarian kashkaval cheese reaches you after a period of 2 months, including data processing and maturation. Manufacturing is not an easy job! Raw milk is mixed with additives and yeast, which guarantees the durability and purity of products. After we receive the mixture, it rests for about an hour, naturally under certain temperature conditions so it can be sweetened. You will witness an interesting phenomenon, in which, some of the mixtures become hardened, and the milk would start to give up. After that comes the cutting of the kashkaval cheese, so you can observe the parts you should leave to stay. For 24 hours the kashkaval cheese must stay in a centrifuge! Finally, the pieces are heated and the rest liquid is evaporated. We move on to the next stage. The pieces are put in a press which drains the last water from them. Quenching the kashkaval cheese is extremely important, which takes about 10 hours at a temperature of 20-22 degrees. It is at this stage that the alkaline-acid balance is measured, the values ??of which must be exactly 5.2 Ph. Almost finished product passes through salted water and draining it further dehydrates it. After all these procedures, it is cut into cubes and covered with salt and wax extract, repeated eight times every two days. Finally, the salt and wax are removed and the kashkaval cheese ripens for about 60 days at a temperature of 15 degrees in airy conditions. The Bulgarian kashkaval cheese has a unique taste. We already know about its manufacturing process, but how do we recognize it in the market? As we mentioned, it takes quite a few liters of milk to make it. Consider if the price is too low - either the ripening time or the raw material itself is saved! First, look at the color! The characteristic yellow color cannot be mistaken but sometimes varies to pale cream. Know that when the kashkaval cheese is not fully ripe, it is lighter and with more intense streaks. Follow this careful attention also to firmness. The quality Bulgarian kashkaval cheese is not soft but rather firm. There is some plasticity, it is not stretched when bent, but it breaks. If you come across soft kashkaval cheese, you know - it contains palm fat. The fineness of the perfect product is free of pores and cracks. Small cross holes that represent "pores" should be recognized for bacteria that have no place in the kashkaval cheese. Cracking can occur only if biochemical reactions did not go well during ripening. The taste is rich, buttery, without any bitter or sour side effects! A real pleasure for your senses, that you can find in our products. Kashkaval cheese is widely used in cooking. It is loved by everyone. Its use is immense - it can be cooked in an oven, salads, even soups! Of course, typical Bulgarian, pizza and our favorite sandwiches do not go without kashkaval cheese. The product is even a great appetizer, allowing it to be eaten raw as well as breaded. Let’s not forget the useful properties that kashkaval cheese brings with it. If an adult consumes 100 grams of their favorite milk product, it covers their need for fatty acids. It fights diseases such as anemia and various bone breaks. It is also recommended in cases of injuries and burns. Kashkaval cheese should not be absent in the menu of the pregnant and lactating women. The average fat content of the product is suitable for overweight people or those suffering from disorders of the cardiovascular system and liver. We'll also let you know a little trick - grated kashkaval cheese is a better idea. In this way, you eat less, and it is absorbed faster by the body. Bon Appetit!
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kashkaval cheese, yellow cheese,
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