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Production Process of Kashkaval E-mail
Kashkaval is produced using pasteurised cow and sheep milk. Matured Kashkaval cheese comprises 70% sheep’s milk and 30% cow’s milk. Traditionally   Bulgarian Kashkaval is produced from whole sheep’s milk.  At present it is produced from cow’s milk or sheep’s milk or a mixture of sheep’s milk and cow’s milk. Matured Kashkaval cheese is produced at the highest quality standards and is packed after being left to mature in the cold storage for 5-6 days. Produced in large round moulds, matured Kashkaval cheese is cut up before being packed.

 

Raw whole milk is not subjected to any heat treatment and matured for 15 to 30 minutes. 10 to 15 g of calcium chloride and 0.5 to 1 kg of mesophilic culture are added per 100 kg of milk.

 

Coagulation, obtained with 30-40 ml of rennet for 100 kg of milk, takes 30 to 50 minutes. Coagulum is cut in 7-8 cm sized cubes and left to settle for 2 to 5 minutes. Then, it is cut again into 0.5 cm sized pieces. Cut curd is stirred vigorously for 15-20 minutes and meanwhile heated to 37-42°C. Once curd grains settle in the bottom of the vat, curd block is pressed and drained for 1 to 2 hours.

 

Subsequently, curd block is cut into pieces and is ripened for 2-10 hours at 20-22°C until pH reaches 5.2 (cheddaring). Then ripened curd block is cut into 0.5 cm thick slices which are dipped in hot brine (72-75°C; 5-7% Na Cl) for cooking for 3 to 5 minutes. Curd is reworked and hot moulded before cooling to 12-18°C in 12-24 h. Subsequently, cheese is dry salted on the surface every two days for 16 to 18 days and then coated with wax. Kashkaval is usually cured for 50 to 60 days at a room temperature of 12-16°C.