Is kashkaval cheese mozzarella?

As nouns the difference between kashkaval and mozzarella is that kashkaval is a yellow cheese made from sheep milk while mozzarella is mozzarella.

Can we use kashkaval cheese for pizza?

They have a ton of different pizza variations with this style of cheese and now I want to get my local pizza place in Boston and have them create one with Kashkaval. Very unique and I’ll be coming back here on my next visit to Sofia.

What can I use instead of kashkaval?

If you can’t find kashkaval, substitute a similarly mild, semi-firm cheese such as Greek kasseri, provolone, muenster, or low-moisture mozzarella. You can also make this recipe using store-bought puff pastry—simply cut the dough into squares to form triangles and bake according to the package instructions.

What is kashkaval cheese in English?

Kashkaval is a type of cheese made from cow’s milk, sheep’s milk or both. In English-language menus in Bulgaria, “кашкавал” is translated as “yellow cheese” (whereas sirene is usually translated as “white cheese” or simply “cheese”).

Is feta a goat?

Feta Cheese The name “feta” comes from the Greek word for “slice.” Traditionally feta is made using sheep milk, but commonly, it can be made using sheep, goat or cow milk, or any combination of the three. Feta has a salty and pleasantly tangy taste.

How did kashkaval get its name in Italy?

According this theory for the Italian name caciocavallo, the widely accepted explanation of the word cavallo (horse) comes from the cheese being traditionally dried by attaching two gourd shaped balls of caciocavallo with a single rope and hanging them to a wooden pole as if placed on a horse’s back. Another theory exists.

What kind of cheese is kashkaval made out of?

Kashkaval is a semi-hard, yellow cheese that derives its name from the Italian cheese “Caciocavallo”. Kashkaval made from cow’s milk is known as Kashkaval vitosha while a variation made from ewe’s milk is called Kashkaval balkan.

What kind of milk is used in Bulgarian kashkaval?

Vacuum packed kashkaval. In Bulgaria, kashkaval (written as “кашкавал” in Bulgarian) is made from cow’s milk and is known as Kashkaval “Vitosha” while a variation made from ewe’s milk is called Kashkaval “Balkan”.

How long is kashkaval cheese allowed to age?

The Romanians call this cheese cascaval, the Greeks kasseri while the Turkish prefer to interpret it as Ksara. This semi-hard cheese is allowed to age for six months during which it develops a piquant, spicy and somewhat salty taste with a slight hint of olive oil.