Author Topic: Kashkaval Cheese Making Recipe?  (Read 11149 times)

Offline Sailor Con Queso

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Re: Kashkaval Cheese Making Recipe?
« Reply #15 on: December 05, 2009, 10:16:08 AM »
So what is the difference between Caciocavallo and Kashkaval ?
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline Alex

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Re: Kashkaval Cheese Making Recipe?
« Reply #16 on: December 05, 2009, 12:27:29 PM »
I think the main difference is the shape.
Alex-The Cheesepenter

Offline DeejayDebi

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Re: Kashkaval Cheese Making Recipe?
« Reply #17 on: December 05, 2009, 01:02:45 PM »
That and one is dry salted and the other is brined.

Offline Alex

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Re: Kashkaval Cheese Making Recipe?
« Reply #18 on: December 05, 2009, 01:33:56 PM »
That's right, I missed that
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Offline DeejayDebi

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Re: Kashkaval Cheese Making Recipe?
« Reply #19 on: December 05, 2009, 01:45:49 PM »
All the tiny subtleties that make cheeses different - amazing hobby!


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Offline home-cheese

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Re: Kashkaval Cheese Making Recipe?
« Reply #20 on: December 08, 2009, 10:42:44 AM »
Attached Kashkaval (Bulgarian Type) Cheese Making Guidelines from global Culture Manufacturer CHR Hansen were emailed in by member Hila Shefer of Israelly based www.Home-Cheese.com.

Thanks Hila!


MY PLESURE JOHN-

Offline mkaytanli

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Re: Kashkaval Cheese Making Recipe?
« Reply #21 on: February 08, 2013, 02:32:48 AM »
Please do not hesitate to contact me if you need any help about Industrial Scale  Kashkaval Cheese production!!!!



Dr. Mert KAYTANLI
dairy products manufacturing consultant
mkaytanli@gmail.com

https://www.facebook.com/video/video.php?v=534286883278971&saved
« Last Edit: February 08, 2013, 02:43:29 AM by mkaytanli »