What Is Kashkaval Cheese

What Is Kashkaval Cheese


Kashkaval is a semi-hard, yellow cheese made from cow’s milk, sheep’s milk, or both. The name is derived from the Italian caciocavallo and is pronounced [kaʃkaˈval].

This semi-hard cheese is allowed to age for six months during which it develops a unique salty taste with a slight hint of olive oil. Due to its similarity in taste with the United Kingdom’s cheddar cheese is famously called “cheddar cheese of the Balkans”.

The slightly hard texture of this yellow table cheese makes it suitable for grilling and


 grating. It can be served as a cheese platter or used in salads, appetizers, pizzas, and lasagna.

In Albania, kashkaval is the most popular type of cheese after white cheese. It’s considered a traditional Albanian cheese and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kashkaval for no additional cost before the main dishes finish cooking.

Why Do We Love Cheese So Much?

In 2020, the average consumer in the United States ate about 38.4 pounds of cheese. Over the past ten years, U.S. per capita consumption of cheese has increased by over five pounds. Don’t be surprised! Except for the excellent taste, this product is a great calcium, fats, and proteins source. In addition, cheese has a lot of zinc, phosphorus, and vitamins (A & B-12). Cheese produced from 100% grass-fed animal milk is the richest in rare nutritional values such as omega-3 or vitamin K-2.

We Have All That Good Stuff

Here at Alb-Usa Enterprises Inc, we bring fresh cow or sheep kashkaval cheese made by fanatically respecting the tradition of Gjirokastra farmers. We are so close to the tradition, history, and quality that we have inherited for hundreds of years.

It doesn’t matter where you use it: cheese boards, pizza, sandwiches, salads, macaroni or spaghetti,

 with kashkaval cheese your table will always be full.

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