Bulgarian kashkaval is a soft yellow cheese, indigenous to Bulgaria. It is a cousin of the swiss or emmental cheese, but only in appearance. It has a unique soft and milky taste and aroma thanks to a specific set of lactic acid bacteria, the most famous of which is the lactobacillus bulgaricus.
Bulgarian kashkaval goes great on its own, as a side dish, on salads, in meals and virtually anywhere.
This is a traditional Bulgarian kashkaval cheese made from sheep’s milk in different pack sizes and packaging (tin, plastic, vacuum).