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The production takes place in an ecologically pure mountain region. The product is made of high quality, full cream raw milk, according to an authentic Bulgarian recipe. Each kilogram of yellow cheese (kashkaval) is obtained from 4 liters of raw cow’s milk and 4 liters of raw sheep’s milk. Neither preservatives nor milk powder are used. The ageing of the yellow cheese (kashkaval) lasts minimum 60 days.

The yellow cheese (kashkaval) is offered in thermo-shrinking vacuum foil packages. It is suitable for: immediate eating, salads and hors d'oeuvres.

This product is recommended by Professor Angel Kojev
/Professor in Technology of Dairy Products/

Old Liben recommends:

Potatoes Stuffed with Yellow Cheese (Kashkaval) and White Brined Cheese

Cooking time:40 minutes

Products:

  • 2 big, boiled, unpeeled potatoes
  • 50 grams of OLD LIBEN Cow’s Milk White Brined Cheese
  • 50 grams of Cow & Sheep’s Milk (Mixed) Yellow Cheese (Kashkaval) – Koprivshtitsa
  • 1 tomato
  • 20 grams of OLD LIBEN butter
  • 10 grams of cream
  • 1 raw egg yolk
  • 4 slices of processed cheese
  • cumin corns
  • parsley
  • black pepper, salt

Cooking:
The boiled potatoes are cut in width and the halves are carefully hollowed out with a spoon. The white brined cheese and the yellow cheese (kashkaval) are finely grated and mixed with the chopped parsley, the black pepper, the yolk and the salt. When the stuffing is ready, the potatoes are filled up with it. A circle of tomato, as a cover, is put on each potato. A slice of processed cheese, with corns of cumin on the top, is put upon the tomato cover. Still hot, the potatoes are greased with butter. They are put in a shallow pan, preliminarily greased with butter, and baked in a temperate oven for 10 minutes. When served, the potatoes are poured with cream.

 
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