Kashkaval Cheese 🧀🍽

Kashkaval cheese is a kind of cheese that looks like a yellow croissant. The most distinctive feature of Kashkaval cheese is its characteristic shape. The kashkaval cheese, which is usually made in a similar manner to a pear or a water cow, is similar to a ball that is tied to a top. The kashkaval cheese, made from both cow and sheep milk, has a soft semi-soft texture. While the main homeland of Kashkaval cheese is known to be Italy's south, this cheese variety is also common in the Balkans. Kashkaval cheese is similar to "provolone" from Italian cheeses with a soft and salty taste.

The history of Kashkaval cheese dates back to approximately the fourteenth century. It is estimated that the word "Caciocavallo", which means "cheese on horseback", is first made from mare's milk. At a higher probability, the name of the kashkaval cheese emerged in relation to the instrument used to make this cheese, which means "cavallo" and means horse back. Kashkaval is also used as a maritime term. Kashkaval's wikipedia (wiki) dictionary definition is the shape of iron or wooden sticks on the main pillars on the ships.

Kaşkaval cheese can be used as a breakfast, especially pasta, pizza and especially Italian products such as kitchen products can add flavor to any kind of dough.

How to Make Kashkaval Cheese?

The construction of the Kashkaval cheese is very similar to the mozzarella cheese. In fact, both cheeses are called compressed cheese. During the preparation of Kashkaval cheese, unpasteurized milk is heated to about one hundred degrees centigrade and cut. The resulting conventions are divided into small pieces of grape size and left to stand for a few hours to get the consistency. As soon as the temples become solid, the wire is chopped and pressed into a bowl.

Make sure that there is no gap in the ball by applying high pressure. After this process is completed, the kashkaval ball is thrown into boiling water and the outer part is gripped. Then kashkaval is cooled by cold water. After this bathing process, kashkaval is poured into salty water, where it is kept for a few hours to several days. After this process, kashkaval cheese which is left to be dried for at least several weeks becomes ready for consumption. At this stage, kashkaval cheese can be used immediately after it has been darkened and tasted different.

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