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Cheese from North Macedonia, Mavrovo National Park on Bistra mountain
In summer, raw milk from sheep on the Bistra mountain pastures is set with rennet at about 38 °C, cut, pressed, and left at room temperature until the curd (baskija) sours to about pH 5.3. The soured curd is sliced, stretched in brine at 73–75 °C and moulded into wheels, which ripen into a hard sheep kashkaval. No starter culture is added. Made in 7 steps over 45 min. The longest step, add rennet, takes 45 min (Santa D 2021) and runs at 38 °C (Santa D 2021). Salt is 2.3 % (Santa D 2021). The raw milk's own lactic acid bacteria (no starter is added), which take the curd from pH 6.2 to about 5.3 before stretching does most of the fermenting.
| Main step | 45 minReported[santa2021] | Add rennet |
|---|---|---|
| Temperature | 38 °CMeasured[santa2021] | Add rennet |
| Salt | 2.3 %Measured[santa2021] | Unmould and ripen |
| Acidity | pH 5.5 → 5.28Measured[santa2021] | Sour the curd (baskija) at room temperature |
| Raw sheep milk · Morning and evening milk from the dairy's own flock; 8.10 % fat and 5.56 % protein on average[santa2021] |
| Rennet[santa2021] |
| Hot brine · For stretching, at 73–75 °C[santa2021] |
| Starter: none; the raw milk's own bacteria, plus rennet |
Total time across the recorded steps: 45 min
What changes: Starting material: raw milk from sheep on the Bistra summer pastures
Milk from the morning and evening milkings of the dairy's own sheep, grazing pastures at 1,000–1,500 m in summer. Output: raw sheep 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
This kashkaval is made only in summer, in the mountain villages, from the raw milk of sheep on the high pastures, with no starter culture. The curd sours by itself on the table for hours and is then stretched in hot brine.
Made from raw sheep milk with no starter. The curd is stretched in brine at 73–75 °C, and the cheese leaves the mould at about 52 °C and pH 5.05, then ripens for months. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
Galičnik and Lazaropole have been the heart of kashkaval making for centuries. Flocks once wintered near Thessaloniki and came up to the Bistra pastures in spring. By 2011 depopulation and low prices had cut output to under 10 tonnes of kashkaval a year, and the Slow Food Presidium for these cheeses made its first international appearance at the Cheese fair in Bra.
