Kashkaval Cheese

Bulgarian Fried Cheese or Kashkaval Pane is an appetizer that is made by breading and frying kashkaval cheese. Kashkaval is Bulgaria’s popular yellow, semi-hard cheese made from sheep’s milk that can be spicy or bland. It’s great for grating, cooking and melting, and is similar to Italian pecorino or Greek kasseri, but can variously taste like provolone and even pungent blue cheese (without any hint of mold).

If kashkaval cheese isn’t available, Italian provolone or fontina, or halloumi from Cyprus can be used.

Kashkaval Pane is an Eastern European street food favored for its portability and crunchy, melty goodness. It’s also popular in pubs and clubs, and is similar to Czech Syr Smazeny except the Czech variation is made with Edam, Gouda or Swiss cheese.

Another way to enjoy Kashkaval is in this Eastern European grilled cheese sandwich on dark rye bread. Read more about Bulgarian cheeses and dairy products, below, after the directions to this recipe.

Ingredients
1 pound kashkaval (or provolone, fontina, or halloumi cheese)
2 to 3 cups all-purpose flour (as needed)
2 to 3 large eggs (beaten)
2 to 3 cups breadcrumbs (fresh, or panko crumbs or matzo meal)
Garnish: flat-leaf parsley or lovage