Do you know what Kashkaval cheese is? Is it like cheddar?

Question

Do you know what Kashkaval cheese is? Is it like cheddar?

Answer 1

It is Arabic, Greek, Turkish, Mediterranean. Salty, tastes a little like Feta... Sort of tangy. Very stringy. It does not melt well, as a previous poster said. Kashkaval, or Halloumi (It's similar cousin) is often grilled or fried, served with a squirt of lemon juice and a bit of olive oil. In the middle east, it is often eaten for breakfast, accompanied by cucumbers, olives, tomato, and foul medames (Fava bean soup / stew). They will also often put some on flat bread dough before baking, and fold up the hot bread around it, eating it like a wrap (VERY VERY good when fresh out of a brick oven... the smell is wonderful). When I lived in Abu Dhabi, that was my daily breakfast at around 30 cents per piece.

Answer 2

I am a former chef and have used it several times, it is a cross between a havarti and feta, a bit drier than feta and a bit tangy with a slighty salty hint, it is eat fresh or aged, more a after dinner cheese, but can be used in cooking also, I have used it in Greek dishes and in my Moussaka topping.

It melts unevenly like feta and is alot more salty when melted in the oven, in sauces or fillings like pierogies it is fine.

Answer 3

Although our smooth, mild Kashkaval comes from Bulgaria, Kashkaval is a typical cheese from the Balkans and is also produced in Romania, Hungary, Turkey, Greece, Slovenia, and Croatia. Kashkaval is aged for six months, during which time it develops a slightly tangy flavor with a perceptible hint of olive oil. Needless to say, this sheep's milk specialty is almost always served with olives and is a traditional component to the Balkan diet. One of Kashkaval's unique properties is that it does not melt, making it suitable for grilling. Simply cut some 1/2 inch thick slices of Kashkaval and sauté in olive oil and crushed garlic until lightly browned on both sides.

    * Made from pasteurized sheep's milk.