Bulgarian COW Kashkaval (big) 900g

A wheel of Bulgarian kashkaval on the table means one thing: the meal is serious. Firm, golden, and faintly tangy — this is the everyday cheese of Bulgaria, the one that graces every meze spread, every grilled plate, every shared breakfast from the Black Sea coast to the Rhodope mountains.

Bulgarian Cow Kashkaval is a semi-hard, stretched-curd yellow cheese made from 100% cow milk, produced in Bulgaria following traditional methods developed over centuries. The curds are heated and hand-stretched — a process called pasta filata — then shaped into wheels and aged until a firm, sliceable texture develops with a smooth, waxy rind and a dense, supple interior.

The flavor is buttery and mildly tangy with a clean, lactic finish — approachable enough for everyday use, complex enough to hold its own on a cheese board. The 900g large wheel format delivers excellent value for households and small food businesses alike, and the firm texture makes it ideal for slicing, shredding, pan-frying, and grilling.

How to Enjoy It

Slice thin and serve on a meze board alongside olives, cured meats, and fresh tomatoes. Cut into thick slabs and pan-fry in a dry skillet until golden — a Bulgarian breakfast staple known as purzheno kashkaval. Shred over baked dishes and casseroles, melt into toasted bread, or serve cold with lutenitsa and crusty bread for a simple, satisfying snack.

What Makes It Special

Kashkaval is Bulgaria’s most iconic cheese — a protected part of the national food identity. This 900g wheel is imported directly from Bulgaria, made without artificial fillers, stabilizers, or processed cheese shortcuts. The stretched-curd method gives it a supple, non-crumbly texture that melts evenly and slices cleanly.

Quick Facts

✓  Milk type: 100% cow milk
✓  Cheese type: Semi-hard, stretched-curd, yellow kashkaval
✓  Origin: Bulgaria (imported)
✓  Format: Large wheel — 900g (~2 lbs)
✓  Texture: Firm, supple, sliceable
✓  Flavor: Buttery, mildly tangy, clean lactic finish
✓  SKU: CKY 900cow
✓  UPC: 180936000395
✓  Best for: Slicing, pan-frying, grilling, melting, cheese boards

Bulgarian Meze Serving Tip

In Bulgaria, kashkaval is never just a cheese — it is a ritual. Slice it thick and serve alongside lutenitsa and fresh bread for a traditional Bulgarian breakfast. For an evening meze, pair with cured meats, olives, and a glass of chilled Rakia. For pan-frying, coat thick slices in beaten egg and breadcrumbs and cook in butter until deeply golden.

Pairs perfectly with: Beef Sujuk Dry Cured Salami by Tandem (SKU: TM33), Bulgarian Lutenitsa, fresh tomatoes, crusty bread.

Frequently Asked Questions

What is kashkaval and how is it different from other yellow cheeses?

Kashkaval is a stretched-curd semi-hard cheese traditional to Bulgaria and the Balkans. Unlike pressed cheeses such as cheddar, kashkaval curds are heated and hand-stretched, giving it a supple, elastic texture and a clean milky flavor with a mild tang.

Is this kashkaval made from cow milk, sheep milk, or a blend?

This is the cow milk variety — milder and creamier than sheep kashkaval, with a buttery, approachable flavor. Malincho also carries Bulgarian Sheep Kashkaval (SKU: CKY05sheep) for a more robust flavor.

Can I use this kashkaval for cooking and melting?

Yes — cow kashkaval melts evenly and smoothly, making it excellent for gratins, baked dishes, toasted sandwiches, and pan-fried preparations. It browns beautifully in a skillet and slices cleanly when cold.

How should I store the 900g wheel after opening?

Wrap the cut surface tightly in wax paper or plastic wrap and refrigerate. Kashkaval keeps well for 2 to 3 weeks after opening when properly wrapped. Avoid airtight containers — the cheese benefits from slight airflow.

Does Malincho ship fresh cheese across the USA?

Yes — Malincho.com ships to homes and businesses across the United States. Orders of 5 or more units qualify for a 5% discount. For bulk or wholesale pricing, call 1-866-203-3525 or email [email protected].