Bulgarian GOAT Kashkaval 400g

Of all Bulgaria’s kashkaval varieties, the goat milk version is the rarest and most distinctive — a semi-hard yellow cheese with a sharp, clean tang that no cow or sheep milk wheel can replicate.

About This Cheese

Bulgarian goat kashkaval is a stretched-curd, semi-hard yellow cheese made entirely from goat milk and aged in the traditional Bulgarian style. The result is a firm, sliceable wheel with a pale golden interior, a dry yet supple texture, and a bold, tangy finish that intensifies pleasantly as you eat. Where cow kashkaval is mild and creamy and sheep kashkaval is rich and buttery, goat kashkaval cuts through with bright acidity and a clean, slightly earthy aftertaste.

Imported directly from Bulgaria, this 450g wheel is cut and vacuum-sealed for freshness — ready to slice, grate, or melt straight from the pack.

How to Enjoy It

Slice thin for a cheese board alongside cured meats and olives, grate over roasted vegetables or pasta for a sharp, savory note, or melt into a traditional Bulgarian cheese toast (kashkaval pane). The pronounced tang also holds up well in baked dishes — try it layered into a savory pastry or folded into an omelette with fresh herbs. Pairs naturally with dry red wine, Rakia, or cold Bulgarian beer for a proper meze spread.

What Makes It Special

Pure goat milk gives this kashkaval a flavor profile that stands apart from the rest of the family — sharper, lighter, and more complex than cow, distinctly different in character from sheep. It is made without fillers or artificial flavoring, aged in the Bulgarian tradition, and imported to preserve authenticity. For cheese lovers who find standard kashkaval too mild, the goat version delivers exactly the extra dimension they’re looking for.

Quick Facts

✓  Milk type: 100% goat milk
✓  Cheese style: Stretched-curd, semi-hard (kashkaval)
✓  Texture: Firm, sliceable, slightly dry — bold tangy finish
✓  Pack format: Vacuum-sealed wheel, 450g
✓  Origin: Bulgaria (imported)
✓  Items per case: 12 units
✓  Bulk pricing: Buy 5+ units — save 5% ($8.31/unit)
✓  UPC: 180936001019
✓  SKU: CKY 450goat

Bulgarian Serving Tip

In Bulgaria, kashkaval is the universal melting cheese — it goes on everything from breakfast toast to grilled skewers. For goat kashkaval specifically, try it served at room temperature on a wooden board with crusty bread, a drizzle of local honey, and a few walnuts to balance the tang. It’s a classic Balkan combination that turns a simple platter into a proper occasion.

Pairs perfectly with: Beef Sujuk Dry Cured Salami (SKU: TM33), Bulgarian Goat Feta Cheese Vacuum Pack 400g (SKU: C400vac Goat), or Bulgarian Cow Kashkaval 900g (SKU: CKY 900cow) for a three-milk kashkaval tasting board.

Frequently Asked Questions

How is goat kashkaval different from cow or sheep kashkaval?

Goat milk kashkaval has a sharper, tangier flavor profile than both cow and sheep variants. Cow kashkaval is mild and creamy; sheep kashkaval is richer and more buttery. Goat kashkaval is the boldest of the three — firm, slightly dry, with a clean lactic bite and a distinct earthy finish that comes through whether sliced cold or melted hot.

Does it melt well?

Yes. Like all kashkaval, the goat version is a stretched-curd cheese that melts smoothly under heat. It is excellent for grilled cheese toasts, baked dishes, and pizza-style applications. The tang becomes slightly more pronounced when melted, which adds character to cooked dishes.

What is kashkaval pane?

Kashkaval pane is a classic Bulgarian dish — thick slices of kashkaval breaded and pan-fried until golden on the outside and melted through. It is served as an appetizer or side dish, often with a squeeze of lemon and a cold beer. Goat kashkaval gives this dish an extra depth of flavor compared to the standard cow milk version.

Can I buy this by the case?

Yes — cases contain 12 units. Purchasing 5 or more individual units also qualifies for a 5% bulk discount, dropping the price to $8.31 per wheel. Ideal for households, small restaurants, or specialty food retailers stocking Bulgarian cheese.

How should I store goat kashkaval after opening?

Once the vacuum seal is broken, wrap the cut face tightly in wax paper or plastic wrap and refrigerate. Kashkaval keeps well for 2—3 weeks after opening when properly wrapped. Avoid storing it in an airtight container without wrapping, as condensation can affect the rind and texture.