What is Kashkaval?

Kashcaval is a type of straw color, which is either made of cow or sheep's milk. The word has its roots in CacioCavall, Italy, and is used as a general term in Romania, Bulgaria and Macedonia to refer to yellow cheeses. This Semhard cheese is also located in Hungary, Croatia and Turkey. Also known as "cheddar cheese of the Balkan" due to its similarity in taste is usually dark yellow and has a smooth surface. It is known as Cascaval in Romania, kasseri in Greece and ksara in Turkey.

The cheese has a nutty taste, is slightly salty and is a good source of calcium. About 10 kilograms (22 pounds) of milk are needed to produce around one kilogram of cheese. It is poured into cylindrical forms and leaves aging for about six months - as it ages, becomes stronger and turns into a large grid cheese. Considered a terminal in the Balkan diet, usually served with Olives or used to peak pasta in crushed form. It is also used in salads, appetizers, pizzas and lasagna,It's a great accessory to any cheese plate.

Kashcaval has fine and cream cheese has a fine texture and is not seen. coughs Vitosha refers to cheese made of cow's milk. Kashkaval Balkan is a cheese made of milk mud, while Kashkaval Presslav is the name of the cheese made from the mixture of both milk. His semifirm, a slightly hard texture, makes it excellent grilling cheese because it does not melt. Can also be administered in fried form; Strong slices of cheese can be easily roasted in a slightly crushed garlic and olive oil until they brown on both sides.

deep fried cough is known as kashcaval penne and is quite popular. The main ingredients are cheese, flour, eggs and crumbs bread. It is very easily made by cutting into slices that have about half an inch (one centimeter). Cheese manufacturers remove excess moistureby taping the cheese on paper towels. They clarify the flour with a little salt and pepper and spread it on a plate.

Cooks beat the eggs and put them aside in a small bowl. Discover the crumbs of the bread on a separate plate. The bread process involves pressing the cheese into the flour until it is covered with a thin layer. Then boiling the excess flour and then immerse the cheese in the crumbs of the egg and bread. To get a thicker layer of crumbs bread, they can dive it again.

cheese manufacturers deeply fry the slice in hot oil until the crumbs change the beautiful golden brown color. They then placed it on a paper towel to allow excess oil to drain. The servers can decorate with parsley or other greenery when hot. The cheese does not happen by gooey through deep frying.