Kashkaval

Crailsheim kashkaval

This type of cheese was originally produced in Bulgaria in the 16th century from sheep's milk. 
Today, the cheese is made ​​from cow's milk and also offer natural and smoked according to consumer demand as sliced ​​cheese.

Form: loaf, 250 g, 500 g, 900 g
Appearance: outer bark well shaped, smooth, clean, dry
Color:                             Off-white to amber
Dough consistency: moderately tight, evenly, without holes
Smell and taste: specific spicy, spicy and slightly salty
Composition:           F. i. Tr. . At least 45%; Dry matter 54% - 56%
Salinity: 2.5%

The kashkaval heard the well-known representative of this group mozzarella and provolone , to the group of "pasta filata cheese ". This is referred to the typical feature of the production: The cheese is brewed in the preparation ( ital . filatiert ).

Kashkaval sliced ​​cheese is ideal as: 

Brotbelag
on the cheese plate
beer and wine
as a snack
for browning
for salad
for "Easy - So - food"