Calcium chloride
A soluble calcium salt used to support cheese curd formation, balance cheese brines, reinforce some plant tissues and adjust brewing water.
Traditional method
Kashkaval, traditional sheep-milk method
Kashkaval
Kashkaval is a firm sheep-milk cheese whose acidified curd is worked in hot brine. This large-batch method finishes with repeated dry salting, wax coating and cool ripening.
History
Kashkaval belongs to the pasta filata cheeses: its curd is acidified, sliced, heated in brine and kneaded while hot. It is associated historically with Bulgaria, where it is reported from the sixteenth century, and its manufacture spread through Mediterranean countries. The sheep-milk method described here was recorded in Cyprus, Lebanon and Tunisia. Its smooth-rinded wheels may be waxed and cured, though the cheese is also eaten fresh.
Ingredients
Scaling: source batch only
Raw whole sheep milk100 kg basis follows source additions and rennet dose.
100 kg
Calcium chlorideAdd 10–15 g per 100 kg milk.
10–15 g per 100 kg milk
Mesophilic cultureAdd 0.5–1 kg per 100 kg milk.
0.5–1 kg per 100 kg milk
RennetAdd 30–40 mL per 100 kg milk.
30–40 mL per 100 kg milk
Salt for hot brineMake the hot cooking brine at 5–7% NaCl.
Amount not stated
5–7% NaCl; brine volume not statedSurface saltApply every two days for 16–18 days.
Amount not stated
Method
Risks and precautions · High risk
Raw-milk pathogens and handling contamination
Raw milk can carry pathogens; curd can also be contaminated by hands, equipment and food-contact surfaces.
Hazard sourceHome-cheesemaking guidance recommends pasteurizing raw milk and cleaning and sanitizing equipment, hands and food-contact surfaces, with proper curd handling and cooling. Pasteurization would change the unheated traditional method described here.
Control sourceThe traditional method starts with raw milk. Home-cheesemaking guidance calls for pasteurizing raw milk and preventing contamination from hands, utensils and surfaces; pasteurization changes this documented method.
- Mature raw whole sheep milk for 15–30 minutes. Add 10–15 g calcium chloride and 0.5–1 kg mesophilic culture per 100 kg milk.
- Add 30–40 mL rennet per 100 kg milk; coagulate 30–50 minutes. Cut into 7–8 cm cubes and let settle 2–5 minutes, then cut again into 0.5 cm pieces.
- Stir vigorously for 15–20 minutes while heating to 37–42°C. When grains settle, press and drain the curd block for 1–2 hours.
- Cut the curd block into pieces and leave at 20–22°C for 2–10 hours until pH reaches 5.2.
- Cut ripened curd into 0.5 cm slices. Cook by dipping in 5–7% hot brine at 72–75°C for 3–5 minutes. Knead and hot-mold, then cool to 12–18°C over 12–24 hours.
- Dry-salt the surface every two days for 16–18 days and coat with wax. Cure 50–60 days at 12–16°C.
Conditions
Temperature12–75°C
Temperature controlMulti-stage
Cultures
Mesophilic culture — Bacterial starter for acidification; the described method does not identify its species.
Maturation
FAO gives 50–60 days at 12–16°C; no relative humidity specified.
Places
Bulgaria
Historical attestation · Country evidenceFAO identifies Bulgaria as the area of origin and says the cheese was known there from the 16th century; this is source-reported context, not a precise birthplace.
Cyprus
Documented preparation · Country evidenceFAO lists this as a production country for the described method.
Lebanon
Documented preparation · Country evidenceFAO lists this as a production country for the described method.
Tunisia
Documented preparation · Country evidenceFAO lists this as a production country for the described method.
Related
Made from
Mesophilic culture
An unspecified dairy starter for moderate-temperature acidification, documented in a sheep-milk Kashkaval method. The name identifies a functional temperature class, not a fixed species blend or supplied form.
Raw whole sheep milk
Unpasteurized sheep milk with its natural fat retained, documented as the starting milk for Kashkaval. Seasonal composition affects curd behavior; raw status does not establish microbiological safety.
Rennet and other milk coagulants
Rennet is an enzyme preparation that helps milk form a cuttable curd. Animal, microbial, fermentation-produced and plant coagulants have distinct identities and strengths.
Salt
Food-grade sodium chloride seasons food and changes water movement in brines and cures; crystal size and the recipe's measurement method matter.
Variants
Kashkaval, brine-finished
A yellow stretched-curd cheese made by acidifying, draining and kneading curd in hot brine. This small-batch kashkaval uses a commercial starter and a brine finish.
More from Cyprus
Graviera, Cypriot sheep-milk method
This Cypriot graviera is a hard sheep-milk cheese with a dry rind and round eyes. Its curd is heated, pressed and dry-salted before a long cool ripening.
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Sources
FAOHistory · Process
The technology of traditional milk products in developing countriesKashkaval origin and production area, raw sheep milk, culture and calcium chloride quantities, rennet dose, curd cutting/heating/pressing, cheddaring endpoint, hot brine and curing stages.
New Mexico State University ExtensionSafety
Making Homemade CheeseGeneral home-cheesemaking controls: pasteurization of raw milk, sanitation, handwashing, proper curd handling and cooling; not a Kashkaval-specific process validation.