Kashkaval Cheese - Cow

This semi-hard cheese is made from organic cow milk sourced from farms in the scenic Balkan Mountains of Bulgaria. Known for its smooth texture and mild tangy flavor, Kashkaval is a versatile cheese perfect for both traditional and modern recipes. Its excellent melting properties make it a favorite for cooking and baking.

Nutritional Highlights:

• High Protein: Provides essential nutrients for energy and muscle maintenance.
• Rich in Calcium: Supports strong bones and teeth.
• Versatile Texture: Perfect for slicing, grating, or melting.

Usage Ideas: Regional Favorites: Use as a filling for fatayer or melt over freshly baked tandoor bread. Cooking Inspiration: Grate into casseroles, sprinkle over roasted vegetables, or add to stuffed peppers. Quick Snacks: Enjoy sliced with olives and pickles for a classic pairing. Western-Style Ideas: Incorporate into cheese sauces or layer in lasagnas for a creamy finish.

Recipe Suggestion: Kashkaval Stuffed Fatayer

Fatayer Dough Ingredients:

• 500g Natureland Type 550 all-purpose flour
• 7g dry yeast
• 1 tsp Natureland Layla Crystallized Sugar
• 1 tsp Natureland Sea Salt
• 3 tbsp Natureland Olive Oil
• 250ml warm water

Filling Ingredients:

• 150g Natureland Kashkaval Cow Cheese, grated
• Optional: Chopped parsley or mint for garnish

Instructions:

1. Prepare the Dough: Dissolve yeast and sugar in warm water and let sit for 10 minutes until frothy. Combine flour, salt, and olive oil in a bowl. Gradually add the yeast mixture, mixing until a soft dough forms. Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour.
2. Shape and Fill: Divide the dough into small portions and roll out into circles. Place grated cheese in the center and fold into triangular shapes, pinching the edges to seal.
3. Bake: Preheat the oven to 180°C (350°F). Place the fatayer on a baking tray lined with parchment paper. Brush with olive oil or an egg yolk for shine. Bake for 15–20 minutes until golden brown.
4. Serve: Garnish with parsley or mint and serve warm.