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The production takes place in an ecologically pure mountain region. The product is made of 100% sheep’s milk, according to an authentic Bulgarian recipe. The raw material used is full cream and of very high quality. Each kilogram of yellow cheese (kashkaval) is obtained of 6,5 liters of raw 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:

Fondue with Yellow Cheese (Kashkaval)

Cooking time:25 minutes

Products:

  • 500 grams of OLD LIBEN Sheep’s Milk Yellow Cheese
  • 2 to 3 spoonfuls of flour
  • 200 ml of cream
  • 1 spoonful of OLD LIBEN Butter
  • 250 ml of dry white wine
  • 2 to 3 cloves of garlic
  • 3 spoonfuls of cognac
  • black pepper

Cooking:
Rub some garlic on the bottom and the walls of a small pan; then grease it with butter and put inside the pieces of yellow cheese (kashkaval), rolled in flour. They can easily catch, so be careful. Pour the wine and leave the meal on a temperate fire, stirring it all the time. The yellow cheese (kashkaval) melts. Then pour the cream carefully. Finally add the cognac and the black pepper, depending on your taste.

Recommended with green (Greek) salad and a bottle of cold dry white wine.

 
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