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Cheese from North Macedonia, Mavrovo National Park on Bistra mountain
In summer, raw milk from sheep on the Bistra mountain pastures is set with rennet at about 38 °C, cut, pressed, and left at room temperature until the curd (baskija) sours to about pH 5.3. The soured curd is sliced, stretched in brine at 73–75 °C and moulded into wheels, which ripen into a hard sheep kashkaval. No starter culture is added.
| Raw sheep milk | Morning and evening milk from the dairy's own flock; 8.10 % fat and 5.56 % protein on average[santa2021] |
| Rennet | [santa2021] |
| Hot brine | For stretching, at 73–75 °C[santa2021] |
| Starter | none added; the paper says it is made from raw milk without starter cultures |
Total time across the recorded steps: 45 min
What changes: Starting material: raw milk from sheep on the Bistra summer pastures
Milk from the morning and evening milkings of the dairy's own sheep, grazing pastures at 1,000–1,500 m in summer. Output: raw sheep milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
In summer, raw milk from sheep on the Bistra mountain pastures is set with rennet at about 38 °C, cut, pressed, and left at room temperature until the curd (baskija) sours to about pH 5.3. The soured curd is sliced, stretched in brine at 73–75 °C and moulded into wheels, which ripen into a hard sheep kashkaval. No starter culture is added. Made in 7 steps over 45 min. The longest step, add rennet, takes 45 min (Santa D 2021) and runs at 38 °C (Santa D 2021). Salt is 2.3 % (Santa D 2021).
| Main step | 45 minReported[santa2021] | Add rennet |
|---|---|---|
| Temperature | 38 °CMeasured[santa2021] | Add rennet |
| Salt | 2.3 %Measured[santa2021] | Unmould and ripen |
| Acidity | pH 5.5 → 5.28Measured[santa2021] | Sour the curd (baskija) at room temperature |
This kashkaval is made only in summer, in the mountain villages, from the raw milk of sheep on the high pastures, with no starter culture. The pressed curd is left to sour at room temperature and is then sliced and stretched in hot brine.
Made from raw sheep milk with no starter. The curd is stretched in brine at 73–75 °C, and the cheese in the mould measured about 52 °C and pH 5.05, then ripens for months. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
A 2011 report says Galičnik and Lazaropole have been the heart of kashkaval making for centuries. A Lazaropole villager recalled that the first sheep came up in spring after wintering near Thessaloniki. Another elder said kashkaval reached the American market and, under Yugoslavia, was Macedonia's first source of valuable currency. The report says output has fallen since the early 1990s and by 2011 did not exceed 10 tonnes a year; it blames depopulation, little support for traditional production and cheaper industrial cheese. The Slow Food Presidium for these cheeses made its first international appearance at the Cheese fair in Bra in 2011.
