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Although our smooth, mild Kashkaval comes from Bulgaria, it is typically from the Balkans and is also produced in Romania, Hungary, Turkey, Greece, Slovenia, and Croatia. Kashkaval is aged for six months, during which time it develops a slightly tangy flavor with a perceptible hint of olive oil. Needless to say, this sheep's milk specialty is almost always served with olives and is a traditional component to the Balkan diet. One of Kashkaval's unique properties is that it does not melt, making it suitable for grilling. Simply cut some 1/2 inch thick slices of Kashkaval and sauté in olive oil and crushed garlic until lightly browned on both sides.
Made from pasteurized sheep's milk.