Kashkaval is a semi-hard Balkan cheese, usually yellow and sliceable rather than crumbly.

How Kashkaval Is Made

It is made by curdling the milk, then cutting, draining, pressing, and aging the curd until it becomes semi-hard.

Kashkaval vs Feta Cheese

Feta is wetter, more crumbly, and often stored in brine, while Kashkaval is drier and sliceable.

Not usually. White cheese is softer, whiter, and much higher in moisture, while Kashkaval is firmer and more aged.

Look for a firm block with even color, a clean dairy smell, and intact packaging. After opening, wrap it tightly and refrigerate it.

Sheep’s milk versions are richer, cow’s milk versions are milder, and mixed-milk options balance both.