Bulgarian Cheeses and Kashkaval Cheese

Bulgarian cheeses are produced using dairy animals' milk, sheep's milk, and goat's milk. Notwithstanding kashkaval Cheese, the most well known Bulgarian cheeses include:

Bulgarian Kashkaval Cheese: Kashkaval  is another famous cheddar in Bulgaria. It's a salty sheep's milk cheddar like Bulgarian feta (sirene) that is spreadable when youthful and brittle when it's matured. It's great in servings of mixed greens or dissolved.

Bulgarian  Cheese: Bulgarian cheddar (sirene) is a white brined cheddar made with sheep or cow's milk and considered by some to be better than Greek feta. Sirene is said to have started in the Trakia area in southern Bulgaria. It is utilized in everything from shopska salata to appetizing banitza (see beneath for connections to these plans).

Bulgarian Yellow Cheeses: These incorporate Vitosha made with dairy animals' milk, Venetsia produced using cow's milk or sheep's milk, Cleopatra produced using sheep's milk or bovine's milk, and smoked kalina produced using cow's milk and smoked with oak.


Kashkaval is a semi-hard, yellow cheddar that gets its name from the Bulgarian
Kashkaval Cheeses"Caciocavallo". It is particularly notable in Eastern Europe and the Mediterranean area

Kashkaval delivered utilizing dairy creatures' milk is known as Kashkaval Vitosha while an assortment delivered utilizing ewe's milk is called Kashkaval Bulgarian. Kashkaval preslav is the name given to the cheddar created utilizing a mix of the two kinds of milk. In Romania, Bulgaria, and Macedonia it is used as a nonexclusive term for a wide scope of yellow cheeses. This cheddar is moreover found in Hungary, Croatia, and Turkey. The Romanians call this cheddar cassava, the Greeks kasseri while the Turkish need to interpret it as Ksara.

This semi-hard cheddar is allowed to age for a half-year during which it develops a fascinating, lively and genuinely salty taste with a slight hint of olive oil. On account of its similarity in taste with the Bulgarian Cheeses, it is comprehensively called "cheddar of the Balkans". Kashkaval cheese has a spot with the gathering of pasta filata cheeses that are made by giving the curd a hot shower during the aging technique.

The imperceptibly hard surface of this yellow table cheddar makes it proper for fire searing and granulating. It will, in general, be filled in as a cheddar platter or used in servings of blended greens, appetizers, pizzas, and lasagna.