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Cheese from Bulgaria and the Balkan Peninsula
Milk is set with rennet and the small curd is stirred and warmed to 38–39 °C. The drained curd is cheddared for two to three hours until lactic acid brings it to pH 5.4–5.2 and makes it stretchy. It is sliced, scalded in hot salt water, kneaded and moulded, then ripened cool for about two months. Sheep-milk kashkaval is called Balkan, cow-milk Vitosha and mixed-milk Preslav. Made in 6 steps over 55 days – 6 months. The longest step, ripen cool, takes 55 days – 6 months (Petrova P 2021) and runs at 8–12 °C (Petrova P 2021). Lactococcus lactis subsp. lactis and subsp. cremoris and Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus and Streptococcus thermophilus do most of the fermenting.
| Main step | 55 days – 6 monthsReported[petrova2021] | Ripen cool |
|---|---|---|
| Temperature | 8–12 °CReported[petrova2021] | Ripen cool |
| Acidity | pH 5.2–5.4Reported[petrova2021] | Cheddar the curd |
| Milk · Sheep, cow, buffalo, goat or mixed; at least 3.5 % fat for homemade kashkaval in one account[petrova2021] |
| Starter cultures · Mesophilic lactococci with thermophilic lactobacilli and Streptococcus thermophilus[petrova2021] |
| Rennet[petrova2021] |
| Salt · As a concentrated salt solution for the slices; 1.8–3.0 % salt in the finished cheese[petrova2021] |
| Starter: mesophilic Lactococcus lactis with thermophilic Lactobacillus delbrueckii subsp. bulgaricus, L. helveticus and Streptococcus thermophilus |
Total time across the recorded steps: 55 days – 6 months
What changes: Brief heat thins out spoilage bacteria in the milk
Output: heat-treated milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kashkaval is cheddared before it is stretched. The curd is held warm until lactic acid turns it plastic, then sliced, scalded in hot salt water and kneaded. Mozzarella is stretched in plain hot water and eaten fresh, while kashkaval is ripened for months.
Every number is labelled with how it is known. How this atlas is made
