Стара технология за производство на кашкавал в Странджанския район
An Old Technology for the Production of Kashkaval in the Strandja Region

Summary/Abstract: More than 400 years ago the making of kashkaval, a cheese made of ewe's milk, was already a firmly established occupation. For the time being, the earliest evidence of this work dates back to 1558. It was founded on an old technology which is not, unfortunately, entirely known to us. The technology of making kashkaval in our country was first described in 1903. It boils down to the processing of curdled sheep's milk, which becomes kashkaval. The ancient technology of this process in the Strandja region, described by the author, was communicated in 1975 by Georgi Dimov Moreto, a master of kashkaval-making. It concerns the making of kashkaval from the moment the shepherds bring their milk to the dairy farm, and describes the entire process of kashkaval making.

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