What Is Kashar Cheese?
Kashar cheese is a yellowish Turkish cheese usually made from cow’s milk using a cook-and-knead technique. Depending on how long it is aged, it is divided into two types: “fresh kashar” and “aged kashar.”
Fresh kashar is soft with a slightly sweet flavor, while aged kashar, matured for months, becomes firm, develops a distinctly sharper flavor, and is better suited to grating.
Kashar Cheese Nutrition Facts
Like similar hard to semi-hard yellow cheeses, kashar cheese contains about 356 kcal of energy and 24.9 g of protein per 100 grams. It is rich in calcium; depending on the aging process, its salt (sodium) content is also considerable.
What Are the Benefits of Kashar Cheese?
With its high protein and calcium content, kashar cheese is a dairy product that can be part of a balanced diet. Portion control is important because this cheese is high in fat and salt.
This is general information; kashar cheese is a food, not a medical treatment.
How to Choose Kashar Cheese
When choosing fresh kashar, look at its color, smell, and texture.
- It should be pale yellow to cream in color; an excessively dark yellow color or gray spots may indicate that it is stale.
- There should be no wetness or mold on the surface, apart from moisture or oiliness.
- Choose fresh kashar (soft and suitable for melting) or aged kashar (firm and suitable for grating) according to how you plan to use it.
How to Store Kashar Cheese
Kashar cheese can be stored in the refrigerator for 3–4 weeks, with the cut surface tightly wrapped in plastic wrap or waxed paper. Airtight packaging protects it from drying out; leaving it exposed for a long time causes the surface to harden and dry.
Using Kashar Cheese in the Kitchen
Kashar cheese is eaten sliced and uncooked at breakfast; because it melts easily, it is also often used in toast, fried dishes, and baked recipes. Grate aged kashar over pasta and soups.
How to Make a Toasted Kashar Cheese Sandwich
Place thin slices of kashar between slices of bread and cook in a sandwich press or pan until the cheese melts and both sides are golden brown.
How to Fry Kashar Cheese
Lightly flour thick slices of kashar and briefly fry them in hot oil until both sides are golden brown; serve hot.
What Dishes Use Kashar Cheese?
Kashar cheese toast, fried kashar, kashar pasta, and vegetables baked with kashar are some of its most popular uses. Grated aged kashar can also be sprinkled over soup and rice.
Frequently Asked Questions
What is kashar cheese good for?
Kashar cheese is a dairy product rich in protein and calcium and can be part of a balanced diet. It does not claim to cure any disease.
What is the difference between fresh and aged kashar?
Fresh kashar remains soft and slightly sweet after a few weeks of aging, while aged kashar is matured for months, becoming firm and distinctly sharper in flavor; aged kashar is generally preferred for grating.
Can kashar cheese be frozen?
Freezing can make its texture crumbly, so for the best result, kashar cheese should be stored tightly wrapped in the refrigerator; if it has been frozen, it is generally better suited to cooked dishes.
Why does kashar cheese melt easily?
The kneading technique used during production makes the cheese’s protein structure suitable for melting; this makes it a popular choice for dishes eaten hot, such as toast and fried cheese.
Can you cut off the moldy part of kashar cheese and eat the rest?
For hard cheeses, if a small area of surface mold is cut away and discarded with a wide margin around it, the remaining portion is generally considered edible; however, if the mold is widespread or there is any doubt, the safe choice is to discard the entire cheese.