If you are a foreigner, you might think of Bulgarian traditional kashkaval as something like what you call yellow cheese. We translate this product from the yellow cheese family as „kashkaval“, as is its name in Bulgarian. Why bothering? Because we consider it to be a variety of its own. Just like parmesan, mozzarella, gruyere, brie, camembert, etc.
We make our harmonica kashkaval from 100% organic whole cow milk that we have from the two family cow farms in the Balkan mountain we have worked with since the beginning of our journey into organic food. Our cows are free-range and feed only on organic grass, cloves, herbs and flowers. As for the recipe – we strictly respect the traditional craftship for authentic Bulgarian kashkaval.
