A guide to kashkaval — the beloved yellow cheese of the Balkans and beyond. How it's made, what it tastes like, and the dishes that use it.
Kashkaval is the great yellow cheese of the Balkans, the Eastern Mediterranean, and beyond — a firm, savory, pulled-curd cheese that's a daily staple from Bulgaria and Romania to Turkey and the Levant. Versatile and satisfying, it's the region's answer to a melting, slicing, everyday cheese.
What Kashkaval Is
Kashkaval (known by many spellings and names — kashkaval, kaşkaval, kaşar, qashqaval) is a semi-hard, pulled-curd cheese made across Southeastern Europe, the Balkans, Turkey, and the Eastern Mediterranean. It can be made from sheep's milk, cow's milk, or a blend, depending on the region and tradition. Like Italian provolone and caciocavallo, it's a pasta filata-style cheese, made by heating and stretching the curd, then shaping and aging it.
A Cheese of Many Lands
Kashkaval is remarkable for how widely it's eaten and how many cultures claim a version. In Bulgaria it's kashkaval; in Romania, cașcaval; in Turkey, kaşar; and similar cheeses appear across the region and in the Middle East. While details vary — sheep's vs. cow's milk, younger vs. aged — they share the same family character: a firm, savory, sliceable yellow cheese. It's often considered the everyday table and cooking cheese of the region.
Flavor and Texture
Kashkaval is firm, smooth, and supple, pale yellow, with a savory, salty, slightly tangy flavor. Sheep's-milk versions are richer and more pronounced, while cow's-milk versions are milder. Young kashkaval is mellow and springy; aged kashkaval becomes firmer, drier, and sharper, with a more intense, savory bite. Its clean, satisfying flavor makes it endlessly useful.
How to Use Kashkaval
Kashkaval is a true all-rounder. It's sliced for sandwiches and breakfast spreads, cubed for snacking and meze platters, and melted in countless dishes. It's the classic cheese for fried cheese dishes across the Balkans, melted into pastries and börek, grated over baked dishes, and grilled or pan-fried until golden. Anywhere you'd want a savory, melting, sliceable cheese, kashkaval fits — it's often described as the region's mozzarella-meets-cheddar.
Pairings
Kashkaval pairs with the wines and spirits of its home regions, as well as with beer. On the plate, it goes with olives, tomatoes, cucumbers, fresh bread, and cured meats, fitting naturally into meze and breakfast spreads across the Balkans and Eastern Mediterranean.
Buying and Storing
Kashkaval is sold in blocks and wheels, young or aged, from sheep's or cow's milk. Check the label to know which you're getting. Store it wrapped in the fridge and use within a week or two; firmer aged versions keep longer. Slice or grate as needed.
Frequently Asked Questions
What is kashkaval?
A semi-hard, pulled-curd yellow cheese made across the Balkans, Turkey, and the Eastern Mediterranean, from sheep's or cow's milk.
Is kashkaval like any Western cheese?
It's in the same family as Italian provolone and caciocavallo, and is often compared to a cross between mozzarella and a mild cheddar.
Is kashkaval good for melting?
Yes. It melts and fries well, making it the classic cheese for fried cheese dishes, börek, and baked dishes across the region.