Kashar
Made from unpasteurized cow's milk
Country of origin: United States
Region: Vermont
Family: Pasta filata
Type: hard, artisan
Rind: mold ripened
Colour: ivory
Flavour: buttery, tangy
Aroma: buttery, spicy
Vegetarian: no
Producers: Parish Hill Creamery
Synonyms: Ardahan peyniri, kaşar peyniri, kaşar
Kashar is a Balkan style pasta filata cheese, made by Parish Hill Creamery in southern Vermont, US. It is made by stretching curds and then kept in the bast molds for at least 2 month. During maturation it is rubbed and polished with olive oil that gives an edible rind. Similar to Suffolk, it is buttery and tangy in taste and is suitable with any meal. Some versions are aged over six months that develops peppery notes.

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