Kashkaval is a semi-hard sheep's milk cheese native to the Balkans. It is produced in Romania, Bulgaria, Greece, Turkey, Hungary, Slovenia and Croatia. Kashkaval is a tangy yellow cheese that is aged for approximately six months. Romanian Kashkaval has been granted PDO (Protected Designation of Origin) status in the European Union since 2005, which ensures that the cheese be made using specific production methods and techniques with local ingredients from specific regions of Romania.
Kashkaval has a very satisying flavor with hints of olive oil and lemon, so it is not surprising that Kashkaval is exceptional when paired with olives. Because of its close, satiny texture, Kashkaval withstands heat well, which makes it an ideal cheese for grilling. Kashkaval is delicious when paired with fresh fruit, shredded into main dishes or displayed on a cheeseboard.