Cow Yellow Cheese

Cow yellow cheese (Kashkaval) is one of the culinary symbols of Bulgaria. Making it is not a big philosophy, the process is simple and the producers are many. We started making cheese in search of the best taste, without any compromises. Here are the four secrets we discovered:

1. The milk used to make it comes from organic farms in mountainous regions. The climate there allows over 90% of the cows’ year-round feed to come from grazing, hay or silage, and for us that means incredible flavor and taste.

2. We heat the milk to 68 degrees to preserve its wonderful character. It takes between 10 and 11 litres of milk to make a kilo of cheese.

3. We do not separate the cream, but use whole milk. This gives us a richer and fuller flavour and the fat gives us an even fuller milk flavour.

4. We leave it to mature until it reaches its flavour peak. In different seasons this happens at different times, between 60 and 90 days, and this is where craftsmanship is important, not rushing for the market.

Try it and let us know if you like it.

Cow Yellow Cheese
  • Био сертифициран
  • Без глутен
  • Без ГМО

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

The milk is thermised at 68-72 °C for 15-20 seconds, then cooled to 32-35 °C. At this temperature a starter with lactic acid micro-organisms and rennet enzyme is added. Coagulation (protein cross-linking, curdling) occurs after about 35-40 minutes.

The resulting curd is cut into small pieces and baked at 40 °C for 60 minutes (heating the curd together with the resulting whey). This is followed by a cheddarisation process and then heat treatment in a solution of water and salt (hashlam) at a temperature of 72-74 °C (steaming). The resulting gübeck (fresh cheese) is then formed into cakes and left to mature. Maturing takes place in rooms at a temperature of 12-14 °C for 60 days.

Nutrition facts

per 100 g

Energy 1652 kJ/ 398 kcal
Total Fat 32 g
- of which saturates 15 g
Carbohydrates 1.5 g
- of which sugars <0.1 g
Protein 26 g
Salt 1.5 g


Vacuum package of 300 g


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