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%.
Known as the cheese variety which is the top cheese purchased and consumed worldwide, Cheddar is the most famous cheese of England. It tastes slightly sour and has natural yellow colour.
Pınar Cheddar Cheese is a full-fatty, highly aromatic and hard cheese which is produced by processing and maturing the pasteurised cow milk in line with its technique. It can be used at breakfast, for canapé, toast and sandwich as well as for soufflé, pane and other dishes.
Cheddar is offered in 400 Gram package which has ‘open - close' function. By this function, the cheese will preserve its ideal consistency and taste when the package is opened to use for several times.
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