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Milk: Sheep, Pasteurized

Country: Bulgaria

Texture: Semi-firm

Accompaniment: Semi-sweet whites, fruity reds

The name of this cheese from the Balkan is derived from the Italian cheese Caciocavallo (there are also other theories around its name involving the fact that “cas” is an eastern European word for cheese). It is generally used to refer to any type of yellow cheese in this area.

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 and lemon. Due to its similarity in taste with the United Kingdom's cheddar cheese, it is famously called "cheddar cheese of the Balkans".

It is great in combination with olives and fresh fruit.

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