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Although our smooth, mild Kashkaval comes from Bulgaria, Kashkaval is a typical cheese from the Balkans and is also produced in Romania, Hungary, Turkey, Greece, Slovenia, and Croatia. Kashkaval is aged for six months, during which time it develops a slightly tangy flavor with a perceptible hint of olive oil. Needless to say, this sheep's milk specialty is almost always served with olives and is a traditional component to the Balkan diet. One of Kashkaval's unique properties is that it does not melt, making it suitable for grilling. Simply cut some 1/2 inch thick slices of Kashkaval and saut� in olive oil and crushed garlic until lightly browned on both sides.<ul><li>Made from pasteurized sheep's milk.</li>
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