Chard cakes with sorrel sauce

The cheese I use in these splendid cakes is kashkaval, of which there are different regional varieties all over the Balkans. There is also an Italian version called caciocavallo. Kashkaval is normally made from sheep’s milk and has a tangy yet nutty flavour. You can get it from Arab or Turkish grocers (see Dates and Turkish ewe’s cheese). Choose a strong and less industrialized variety. If you can’t get it, replace with mature pecorino.

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