Bulgarian kashkaval is a soft yellow cheese, indigenous to Bulgaria. It is a cousin of the swiss or emmental cheese, but only in appearance. It has a unique soft and milky taste and aroma thanks to a specific set of lactic acid bacteria, the most famous of which is the lactobacillus bulgaricus.
Bulgarian kashkaval goes great on its own, as a side dish, on salads, in meals and virtually anywhere.
This is a traditional yellow Bulgarian kashkaval cheese made from goat’s milk in different pack sizes and packaging (tin, plastic, vacuum).
Did you know that the yellow cheese is a concentrated form of milk and 1 kilogram yellow cheese is made of 10 litters of milk and that the products of “Merone” have won gold medals for quality in 2008, 2012 & 2018.