Kashkawan cheese is a kind of yellow cheeses. It is yellow in color and has a soft and semi-solid texture. The name of the cheese is derived from the Italian cheese “Caciocavallo”. The cheese is the favorite cheese and is especially popular in Eastern Europe and the White Sea. The cheese is made from cow’s milk and sheep’s milk, and the term Kashkwan is used as a generic term in Romania, Bulgaria and Macedonia to refer to the yellow cheeses. This cheese was found in Hungary, Croatia and Turkey and is called cheese Cheddar Balkans “in the Balkans because it is made of pure sheep milk is not mixed with cow’s milk, and The so-called kashkawan cheese is known as cascaval in Romania, and in the name of kasseri in Greece Wu as a crusher in Turkey.
Kashkawan cheese is produced using cow pasteurized milk and sheep milk. The kashkawan cheese contains 70% milk and 30% cow milk. Traditionally Balkan countries produce kashkawan cheese from 100% whole sheep milk. At present it is produced from cow’s milk, goat’s milk or a mixture of goat’s milk and cow’s milk. Kashkawan cheese is produced to the highest quality standards and is packed after being left to mature in cold storage for five or six days. The kashkawan is cooked in very large molds, where raw whole milk is not subjected to any heat treatment and is cooked for 15 to 30 minutes. Add 10 to 15 grams of calcium chloride and 0.5 to 1 kg of mesovolate medium temperature per 100 kg of the milk. The thrombosis is then cut into seven or eight cubic centimeters of size and left to settle for 2 to 5 minutes. Then it is cut back to 0.5 cm, stirring the yoghurt vigorously for 15-20 minutes and then heated to 37-42 ° C. Once the yoghurt grain is stabilized at the bottom of the pelvis, the yoghurt block is pressed and drained for 1 to 2 hours. Then the yoghurt block is cut into pieces and undergoes a ripening process of 2-10 hours at 20-22 ° C until the pH reaches 5.2. The clotting block is then dissipated to 0.5 cm thick slices that are dipped in hot saline (72-75 ° C, 5-7% sodium chloride) and cook for 3 to 5 minutes. Re-warm the hot curd before cooling to 12-18 ° C in 12-24 hours. After that, dry cheese is salted on a surface every two days for 16 to 18 days and packaged. Clove cheese is usually matured for 50 to 60 days at room temperature between 12-16 ° C.
Kashkawan cheese is a good source of calcium and is a major component of the diet in the Balkans. Kashkawan is usually made with olives and is used with kashkawan cheese with pasta, appetizers, pizza and lasagna. Cheese is an excellent cheese for questioning because it does not dissolve as it is also easily frying until it turns brown on both sides.