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.