Kashkaval, made from sheep and goat milk, is a popular cheese throughout the Eastern Mediterranean and the Balkans. It undergoes a 6 month maturation process during which it develops a piquant, spicy and slightly salty flavour, with a distinctive hint of olive oil.
The slightly hard texture of this yellow table cheese makes it suitable for grilling and grating. It can be served along a cheese platter or used in salads, appetizers, pizzas and any pasta dish.
Manufactured by SOUROULLAS in Cyprus, a company that has been producing an array of traditional cheeses since 1941. Kashkaval sits alongside Halloumi and Anari as a traditional Cypriot cheese enjoyed internationally.