Kashkaval

Lore & Background

The name kashkaval possibly comes from the Italian caciocavallo, though another theory claims it is related to the Romanian caș, 'cheese', with the kaval part remaining unexplained. In Albania, kaçkavall is the most popular type of cheese after white cheese, and is considered a traditional Albanian cheese. In Bulgaria, varieties include kashkaval vitosha from cow's milk, kashkaval balkan from ewe's milk, and kashkaval preslav from a mixture. In Romania and Moldova, cașcaval refers to several types of yellow medium and semi-hard cheeses, and the term is often used generically for all semi-hard yellow cheeses such as Emmental, Gouda, or Cheddar.

In North Macedonia, kashkaval is very popular and is mostly made of cow's milk, though sheep's milk and mixed variants are available. The word 'kashkaval' is a synonym for any yellow cheese, while 'cheese' mostly means white cheese such as feta. In Serbia, kačkavalj is traditionally a sheep milk hard cheese and a protected brand of the city of Pirot. In Hungary, the cheese is called kaskavál, with the prominent brand Hajdú. In Turkey, kaşkaval was consumed in Ottoman feasts and mentioned by Evliya Çelebi in the 17th century. In the Levant, qashqawān is widely used as a melting cheese, particularly in pastries. In Ukraine, kashkaval was also known as gliaganka, prepared from fermented cow or sheep milk.

Reader's Guide

Kashkaval is significant as a versatile cheese that serves both as a specific product and as a generic term for yellow cheeses in many Balkan countries. Its popularity spans from the Balkans to the Levant, and it is used in a wide variety of dishes, from breakfast pastries in Bulgaria to fried cheese in Albania and as a melting cheese in Levantine pastries. The cheese's etymology reflects possible Italian or Romanian origins, and its production methods vary by region, with some varieties protected by geographic indication, such as Pirot kačkavalj in Serbia. During the communist regime in Romania, housewives developed a homemade pressed cheese similar to cașcaval due to food shortages. The cheese's legacy is evident in its widespread use in local cuisines and its role as a cultural marker, distinguishing yellow cheeses from white cheeses like sirene or feta. Its adaptability to different milk sources and its presence in both traditional and modern dishes underscore its enduring importance.

Did You Know?

• In Turkey, kaşkaval cheese was mentioned in Evliya Çelebi's Seyahatnâme from the 17th century.
• In Serbia, kačkavalj is a protected brand of the city of Pirot, traditionally made from sheep milk.
• In Bulgaria, kashkaval is translated as 'yellow cheese' on English-language menus, while sirene is 'white cheese'.