Developments in Egyptian kashkaval cheese [electronic resource]: An overview article.

Includes references.

Kashkaval is an Eastern European cheese, produced mainly in Rumania, Bulgaria and Russia. It is also produced in all countries of the Balkan Peninsula. Kashkaval cheese is usually made from ewe's milk. Similar varieties as Caciocavallo Siciliano, Provolone, and Mozarella are produced in Italy. During the manufacturing process of Kashkaval and similar cheese types, the curd is immersed in hot water, kneaded and stretched until it becomes smooth and free of lumps, therefore it is known as plastic curd or pasta filata. Kashkaval cheese is produced in Egypt in relatively small amounts as compared to Ras cheese. As Ras cheese, the Egyptian Kashkaval in the Egyptian markets is known as Rumi cheese. Like Ras cheese, it is probable that Egyptian Kashkaval cheese originated in Egypt during the early stage of the Egyptian industrial renosance after 1818. The production of Egyptian Kashkaval was higWy increased in all of the Egyptian provinces during the last decade because it is considered as principle component for the manufacturing of Pizza cakes. Egyptian Kashkaval was first investigated by Safwat (1954), and then by Hofi & Abdel-Tawab (1966).

Summary in Arabic.