Kashkaval (Kasseri)
A semi-hard cheese common in the Balkans and Anatolia, made from sheep’s milk or a mixture of sheep’s and cow’s milk. Known for its stretchy, melting texture and mildly sweet flavor, it is popular on toast, Turkish flatbread, and as a table cheese.
What Is Kashkaval (Kasseri)?
Kashkaval (known as Kasseri in Greece and related to the Kashar tradition in Anatolia) is a semi-hard cheese common in the Balkans and the Eastern Mediterranean, made from sheep’s milk or a mixture of sheep’s and cow’s milk. Its most distinctive feature is its stretchy, elastic texture, which it gets when the cheese curd is kneaded and stretched in hot water (similar to pasta filata).
It is pale yellow inside, with a firm but elastic texture and a mildly sweet, salty, full flavor. Since it melts in stretchy strands when heated, it is a popular choice for hot dishes such as toast and Turkish flatbread. It is closely related to Kashar cheese in Türkiye.
Nutritional Values of Kashkaval
As a semi-hard cheese, Kashkaval is high in protein, fat, and calcium; it provides about 370 kcal of energy per 100 grams. Like other cheeses, it also contains notable sodium, so moderate consumption is recommended. Values vary by milk type and age and are approximate.
How Should Kashkaval Be Consumed?
Because Kashkaval contains fat and sodium, it is eaten in moderation as part of a balanced diet. It is served in slices at breakfast and melted in hot dishes; the aged variety is saltier and more intense, so a smaller amount is enough.
This information is general; Kashkaval is a food and is not a substitute for medical treatment.
How to Choose Kashkaval
Good Kashkaval is pale yellow inside, firm and elastic, pleasant-smelling, and has an intact rind. Choose fresh (somewhat soft and mildly sweet) or aged (firm and intensely salty) according to its intended use; avoid cheese with an off smell or unwanted mold.
- It should be pale yellow inside and elastic
- Choose fresh or aged according to its intended use
- It should smell pleasant and have an intact rind
How to Store Kashkaval
Store Kashkaval in the refrigerator, wrapped in cheese paper in breathable packaging; airtight wrapping can cause it to sweat. Aged varieties keep longer, and the cut surface should be covered.
Using Kashkaval in the Kitchen
Kashkaval is used most often on toast, Turkish flatbread, sandwiches, savory pastries, and cheese boards; it is also grated over pasta and gratins. Its stretchy melt makes it popular in hot dishes, while the aged variety adds a salty flavor when grated.
Is Kashkaval the Same as Kashar?
They are closely related; Kashar cheese in Türkiye is a continuation of the Kashkaval tradition. Both are stretchy, melting yellow table cheeses; regional names and milk blends vary.
Frequently Asked Questions
Why does Kashkaval melt in stretchy strands?
The elastic texture it gets when the cheese curd is kneaded and stretched in hot water allows it to melt into stretchy, flowing strands when heated. That is why it is popular on toast and Turkish flatbread.
What is the difference between fresh and aged Kashkaval?
Fresh Kashkaval is somewhat soft and mildly sweet, while aged Kashkaval is firm, dry, and more intensely salty. Fresh is better for melting, and aged is better for grating.
Is Kashkaval suitable for toast?
Yes; thanks to its stretchy melt, it is a classic cheese for toast. It can be used on its own or with other cheeses.