Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Kashkaval the Bulgarian and Romanian name for a hard yellow cheese made from sheep’s milk in the Balkans. Throughout that part of the world, the name recurs in many versions. It has been suggested that the origin of these names may be the Italian caciocavallo.

For a Greek cheese of this type see kefalotyri.