Mature Vereia kashkaval is available in vacuum packs of 200g and 400g
Mature Vereia kashkaval is produced from 100% first quality cow’s milk, special yeast and rennet keep.
The product is made in traditional Bulgarian technology and for 1kg kashkaval, 10l whole cow’s milk is consumed. The raw milk is heat treated at 63-65°C in order to eliminate harmful micro-organisms, naturally fall during milking and milk storage. After cooling it, special yeast , rennet keep and calcium chloride are added, and the process of coagulation occurs. The curd undergoes several manufacturing processes: slicing, calcination and others until reaching the necessary grained, firm and elastic consistency. The whey is drained and the curd “cheddarized”. The curd is kneaded, evaporated and salted. Evaporated dough is formed into molds, which are turned periodically until formation of the needed form, cooling and shaping the kashkaval loaf. After several hours the molds are removed, the cheese is blown to catch a crust on the surface and then vacuumed in particular foil to be left to mature for 60 days.
After carefully monitoring the whole process of production and maturing Vereia kashkaval is served on our table with typical aroma, soft yellow color and a pleasant traditional taste.
Mature Vereia kashkaval is available in vacuum packs of 200g and 400g.