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Ripened Cheese Varieties Native to the Balkan Countries

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Cheese: Chemistry, Physics and Microbiology

Abstract

One of the most popular hard cheeses in Balkan countries, dating back to the 11th and 12th centuries, is Kashkaval, which was first brought to Bulgaria by nomadic tribes from the East. Nowadays, it is produced in an area stretching from the former southern USSR (Crimea, South Ukraine, the Caucasus) and Turkey, through Greece, Bulgaria, Romania, Yugoslavia, Albania and Hungary to Italy, Algeria, Tunisia, Egypt and Morocco. Although there are many varieties of Kashkaval due to certain differences in some operations in their production, there are three essentially distinct technological processes for Kashkaval production today: Balkan (native to Balkan countries), Russian, which is very similar to the first, and Italian. According to differences in language and production, the following variants of Kashkaval are produced in Balkan countries and in the former southern USSR: Kaškaval Balkan, Kaškaval Preslav, Kaškaval Vitoša (Bulgaria), Kačkavalj (Yugoslavia), Kackaval, Kačekavalo (former USSR), Tvpoζ Kαo∊λov (Greece), Košer (Turkey, Albania) and Cascaval Dobrogen (Romania).1,2 It is also given different names according to the production district, e.g. Pirdop in Bulgaria, Epir in Greece, or Šarplaninski and Pirotski Kačkaval in Yugoslavia.3 Its Italian relative is Caciocavallo; in Greece it is also known as Kasseri, and in Egypt the name Romy is commonly used.4

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Authors and Affiliations

  1. Faculty of Technology, University of Novi Sad, Yugoslavia

    Marijana Carić

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  1. Marijana Carić
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Editors and Affiliations

  1. Department of Food Chemistry, University College, Cork, Ireland

    P. F. Fox

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Carić, M. (1999). Ripened Cheese Varieties Native to the Balkan Countries. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2800-5_9

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  • DOI: https://doi.org/10.1007/978-1-4615-2800-5_9

  • Publisher Name: Springer, Boston, MA

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