Kashkaval Cheese – Recipe

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Kashkaval Cheese – Recipe

Kashkaval cheese is a rich, fatty cheese traditionally made from sheep’s milk. It is firm in texture, has a pale yellow color, and originates from Italy. The cheese undergoes several stages of drying and maturing before reaching its final form. Kashkaval is often used in baking, especially in savory pastries.

Ingredients:

Kashkaval Cheese

 

  • 4 liters fresh sheep’s milk

  • 2 rennet tablets (cheese coagulating agent)

  • Rock salt, as needed

Preparation Method:

  1. Pour the sheep’s milk into a large cheese-making pot. Heat it gradually until it reaches 35°C (95°F).

  2. Add the rennet tablets to coagulate the milk, stir gently, and let sit for 2 hours until the curds form and separate from the whey.

  3. Cut the curd into cubes while still in the whey. Let rest for about 1 hour, then stir to help release more whey. Drain the whey using special outlets in the pot.

  4. Knead and stir the curd with a cheese whisk for about 20 minutes.

  5. Transfer the curd onto wooden boards covered with sterilized white cheesecloth. Shape into balls of the desired size, wrap with cheesecloth, and tie the ends. Leave on the wooden boards for 5 hours.

  6. Place another heavy wooden board on top of the cheese balls to press out remaining whey.

  7. Cut the cheese into smaller pieces and leave again on wooden boards for 24 hours until the required acidity develops.

  8. Slice the curd and place in a perforated strainer filled with brine. Keep it at about 70°C (158°F) until the cheese becomes soft, stretchy, and pliable.

  9. Drain the cheese from the brine, then knead it on wooden boards until smooth and elastic.

  10. Transfer the cheese into metal containers under mild heat, turning it every 6 hours for 5–6 times until it turns yellow and smooth in texture. Sprinkle with sea salt during each turn to release excess whey.

  11. Leave the cheese in these containers for 2 full days.

  12. Remove and arrange the cheese molds on wooden surfaces. Salt them and turn daily for 1 month.

  13. Finally, place the Kashkaval cheese in special ripening rooms with controlled humidity and temperature for about 5 months, until fully matured and ready to eat.

Enjoy the authentic flavor of homemade Kashkaval cheese – Sahtein!

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