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.
What's in it
Certified organic cow milk, microbial enzymes, starter cultures, calcium chloride and sea salt. Let's repeat it again - harmonica's Yellow cow cheese is extremely rich in proteins and good fatty acids thanks to the free-range lifestyle and feeding of our cows.
How it's made
Our kashkaval is Vitosha type (that's a Bulgarian standartisation category for cow milk kashkaval). We pasteurise the raw milk at mild temperature in order to keep its nutritional benefits but still keep it safe. Then we cool it down and add the starter cultures. and the magic begins. Centuries of tradition in the search of good taste and indulgence.
Nutrition facts
in 100 g
| Energy |
327 kcal / 1361 kJ |
| Total Fats |
27 g |
| of which saturates |
20.7 g |
| Carbohydrates |
3 g |
| of which sugars |
2 g |
| Protein |
23.7 g |
| Salt |
2 g |
Packaging
Vacuum package of 300 g
