On a recent stop at my favorite Eastern European/Middle Eastern specialty foods store I picked up a small wheel of "Bulgarian kashkaval" made from sheep's milk.
I'm a sucker for sheep's milk cheeses and this one is a nice addition to the range of sheep cheeses. Firm but slightly spongy, it reminds me of a young (not fresh) mozzarella, but typical of a sheep's milk cheese, it has a less rubbery texture and is bit more tangy in flavor. I'll bet it would be great on pizza or other melting applications.
Apparently kashkaval is sort of a generic term for cheeses of this style -- from any kind of milk -- made throughout Southeastern Europe. Anyone tried any other styles of kashkaval?
re: Ruth Lafler
Not sure of that, caciocavallo means horses head thus the shape of the cheese hanging from a rope looks a bit like that.
Kashkaval looks like a standard round cheese, all countries in that region whether Turkey, Georgia, Armenia, Bulgarai etc all have similar. Most are mozzarella like some are quite aged and pack a kick but regretfully found very few over there. Bulgaria's finest is their feta style product beats all others IMVHO.
The cheese also seems have less amount of fat than most other sheep milk products and thus melts less successfully.