Muratbey Fresh Kashkaval Cheese - Taze Kasar

What is Kashkaval (Kasser,kaşar kaşer) cheese?
In Turkish it is callled kaşar or kaşer. The word is influenced from Hebrew "Kosher" (כָּשֵׁר ). The cheese contains rennet which is a complex of enzymes. In Turkey, Kirklareli is one of the historical cities where Jews used to live. They used to apply low amount of rennet to white cheese and it was the method to fit the requirements for the Jewish Law.

Kashar cheese, which is one of the sliceable semi-hard cheeses, is the most produced and consumed dairy product after white cheese in our country. It is a type of cheese that is matured with bacteria and is obtained by boiling and kneading the curd in hot water after a certain level of acidification.

The best quality, traditional cheddar cheese is made from sheep's milk. Today, cow and sheep milk mixtures are preferred in its production. In some regions, goat's milk is also added. A good cheddar cheese should have the following features. These:

• It should have a smooth, amber-yellow, hard and not too thick shell.
• Its inner appearance is yellowish white-yellow, non-porous or may have very few pores. Moderately rigid and somewhat flexible. • It has a slightly salty taste.
•The dry matter ratio is approximately 58-60%.
•The fat ratio in dry matter is approximately 45-48%.
• The salt (NaCl) ratio is approximately 3-5%.

Muratbey Fresh Kashkaval Cheese, a QUDAL- certified selection produced by preserving the traditional flavors and values. Muratbey Fresh Kashkaval Cheese has been selected as the “Best Quality Fresh Kashkaval Cheese”, creates a difference on our tables with different offering alternatives as a snack and in main meals.