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Kashkaval
Kashkaval is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, kashkaval is translated as 'yellow cheese' (whereas sirene is usually translated as 'white cheese' or simply 'cheese').
The name kashkaval possibly comes from the Italian caciocavallo.
Another theory claims that it is related to the Aromanian caș, 'cheese', but the kaval part remains unexplained.
In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. Some traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies in Albania produce kaçkavall and mainly use cow's or sheep's milk, but some also use goat's milk, though not as frequently.
In Bulgaria, kashkaval vitosha is made from cow's milk, kashkaval balkan from ewe's milk, and kashkaval preslav is made from a mixture of the two.
Kashkaval is used in many breakfast pastries. A common dish with kashkaval is kashkavalka, a little pastry containing kashkaval inside and on top. As in the other Balkan countries, kashkaval substitutes for other cheeses, especially in pizzas. A popular Bulgarian snack is princesa (Bulgarian: принцеса; lit. 'princess'), toast topped with kashkaval or with ground pork and kashkaval.
In Romania and Moldova, cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's milk. The best known varieties of cașcaval in Romania are dobrogea (from sheep's milk only), penteleu (from mix of sheep's and cow's milk), dalia and rucăr (both from cow's milk only). But the term is often used by extension as a generic name for all semi-hard yellow cheeses such as the Swiss Emmental cheese, the Dutch Gouda and the British Cheddar, or anything that looks similar to cașcaval.
During the communist regime, because of the food shortages, Romanian housewives developed a technique for a homemade pressed cheese, similar to cașcaval, made out of milk, smântână, butter and eggs. In Romanian cuisine, a lot of dishes are made with cașcaval, such as cașcaval pane or mămăligă.
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Kashkaval
Kashkaval is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, kashkaval is translated as 'yellow cheese' (whereas sirene is usually translated as 'white cheese' or simply 'cheese').
The name kashkaval possibly comes from the Italian caciocavallo.
Another theory claims that it is related to the Aromanian caș, 'cheese', but the kaval part remains unexplained.
In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. Some traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies in Albania produce kaçkavall and mainly use cow's or sheep's milk, but some also use goat's milk, though not as frequently.
In Bulgaria, kashkaval vitosha is made from cow's milk, kashkaval balkan from ewe's milk, and kashkaval preslav is made from a mixture of the two.
Kashkaval is used in many breakfast pastries. A common dish with kashkaval is kashkavalka, a little pastry containing kashkaval inside and on top. As in the other Balkan countries, kashkaval substitutes for other cheeses, especially in pizzas. A popular Bulgarian snack is princesa (Bulgarian: принцеса; lit. 'princess'), toast topped with kashkaval or with ground pork and kashkaval.
In Romania and Moldova, cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's milk. The best known varieties of cașcaval in Romania are dobrogea (from sheep's milk only), penteleu (from mix of sheep's and cow's milk), dalia and rucăr (both from cow's milk only). But the term is often used by extension as a generic name for all semi-hard yellow cheeses such as the Swiss Emmental cheese, the Dutch Gouda and the British Cheddar, or anything that looks similar to cașcaval.
During the communist regime, because of the food shortages, Romanian housewives developed a technique for a homemade pressed cheese, similar to cașcaval, made out of milk, smântână, butter and eggs. In Romanian cuisine, a lot of dishes are made with cașcaval, such as cașcaval pane or mămăligă.