Cașcaval
''Kashkaval'' is a type of cheese made from the milk of Cattle, cows, sheep, goats, or a mixture thereof. In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than ''sirene''). In English-language menus in Bulgaria, ''kashkaval'' is translated as 'yellow cheese' (whereas ''sirene'' is usually translated as 'white cheese' or simply 'cheese'). Etymology The name ''kashkaval'' possibly comes from the Italian cuisine, Italian ''caciocavallo''. Another theory claims that it is related to the Aromanian language, Aromanian ''caș'', 'cheese', but the ''kaval'' part remains unexplained. Locality Albania In Albania, ''kaçkavall'' is the most popular type of cheese after ''djathë i bardhë'' (white cheese). It is considered a traditional Albanian cheese, and is widely used as a side dish. Some traditional restaurants will bring plates of raw or fried ''kaçkavall'' for no additional ...
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Cașcaval Pane
''Cașcaval pane'' is an Eastern European cuisine, Eastern European dish made usually with cheese similar to Gouda cheese, Gouda that is coated in bread crumbs. In Romania and Bulgaria, this cheese is called Cașcaval or Кашкавал (Kashkaval) respectively, hence the beginning of the name 'Kashkaval Pane'. Kashkaval is a common cheese in Eastern Europe, especially the Balkans and parts of Central Europe and is also eaten in parts of Southern Europe. Cașcaval pane is traditionally served as an appetiser and can be garnished with fried potatoes (french fries or chips), mamaliga (polenta), with mujdei or a variety of salads. See also * Mozzarella sticks References

{{DEFAULTSORT:Cascaval pane Romanian breaded dishes Fried cheese Deep fried foods ...
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