Kashar

Kashar (also spelled Kaşkaval in some regions) is a semi-hard cheese made from sheep's milk, cow's milk, or a mixture of both. It is a widely consumed cheese in the Balkans, Eastern Mediterranean, and parts of the Middle East.

Production:

Kashar is typically produced through a scalding process, where the curds are heated in hot water or whey. This process gives the cheese its characteristic smooth, elastic texture. After scalding, the curds are kneaded and shaped, typically into a wheel or loaf. The cheese is then brined and aged. The aging period can vary, influencing the final flavor and texture.

Characteristics:

The flavor of Kashar can range from mild and slightly tangy to sharp and pungent, depending on the type of milk used, the aging process, and the specific regional variations. The texture is generally firm and smooth, becoming more crumbly with age. The color can range from creamy white to pale yellow.

Regional Variations:

Several regional variations of Kashar exist, each with its own nuances in flavor and texture. Some well-known variations include:

• Kashkaval (Romania, Bulgaria, North Macedonia): Often made from sheep's milk and aged for a longer period, resulting in a sharper flavor.
• Kaşar Peyniri (Turkey): Typically made from cow's milk and has a milder flavor. Fresh (Taze) Kaşar is milder, while aged (Eski) Kaşar is sharper.
• Kaseri (Greece): A Protected Designation of Origin (PDO) cheese made from sheep's milk or a mixture of sheep and goat's milk.

Culinary Uses:

Kashar is a versatile cheese used in a variety of culinary applications. It can be eaten on its own, grated over pasta dishes, used in sandwiches and toasties, or melted in baked dishes. Its melting properties make it a popular choice for grilled cheese sandwiches and pizzas. In some regions, it is also used in traditional pastries and savory pies.