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The production takes place in an ecologically pure mountain region. The product is made of high quality raw milk, according to a special recipe. No preservatives are used.

The yellow cheese (kashkaval) is offered in thermo-shrinking vacuum foil packages. It is suitable for: panning, cooking.

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

Old Liben recommends:

Yellow Cheese (Kashkaval) Panned in a Sicilian Way

Cooking time:10 minutes

Products:

  • 500 grams of OLD LIBEN Yellow Cheese (Kashkaval) for Panning
  • 2 eggs
  • 2 tea cups of semolina
  • 1 tea spoonful of thyme
  • half a tea spoonful of basil
  • quarter a tea spoonful of red pepper
  • granulated garlic (depending on the taste)
  • black pepper
  • oil for panning
  • flour

Cooking:
The cooled yellow cheese (kashkaval) is cut into slices which are given a cold water rinse. They are rolled in flour provided that the extra quantity is well shaken off. The slices of the yellow cheese (kashkaval) are dropped in the eggs, thoroughly whipped. The semolina is mixed with the spices and the yellow cheese (kashkaval) slices are rolled in the mixture. Thus they are fried in well heated oil. When taken out of the frying pan, the slices are put on a plate with a napkin upon its bottom, so that the extra fat can be imbibed.

 
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