ashkaval is a type of yellow cheese made of cow milk (kashkaval vitosha), sheep milk (kashkaval balkan), or both (kashkaval preslav). The name is derived from the Italian caciocavallo. In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria is translated as "yellow cheese" (whereas sirene is usually translated as "white cheese" or simply "cheese").
Ingredients: Pasteurized Cow Milk, Cheese Culture, Calcium Chloride, Cheese Yeast, Salt*