What is kashkaval cheese
Kashkaval cheese is one of the common cheeses in Macedonia. It was produced in the past in the eleventh and twelfth centuries, and this cheese is also famous in several other countries around the world, including; Russia, the Balkans, Greece, Turkey and Italy; It is known as Caciocavallo, and it is worth noting that it is distinguished by its solid or semi-solid texture, and its unique flavor. This is because it contains amino acids , such as; Glutamic acid, leucine, phenylalanine, valine, and tyrosine in high concentrations, in addition to many different fatty and organic acids, but at lower concentrations, and it should be noted that the type made from goat milk is characterized by its high quality, and it can also be made from cow or buffalo milk .  
How to produce kashkaval cheese
Kashkaval cheese is native to Bulgaria, but it is produced in many Mediterranean countries, such as; Cyprus, Lebanon, and Tunisia, with the advantage of being cylindrical in shape; Its diameter ranges from 20 to 30 centimeters, and its height ranges from 10 to 13 centimeters, and its weight ranges from 3 to 8 kilograms, and its shape is homogeneous and smooth in texture. It does not contain any holes, and is covered with wax, and it is worth noting that the moisture content in it ranges from 40% to 45%, and the percentage of dry materials in it is equivalent to between 55% to 60%, and the percentage of fat in it ranges from 45% to 55%. 
Kashkaval cheese is made by adding 10 to 15 grams of calcium chloride, and by adding half a kilogram or one kilogram of a special type of bacteria to 100 kilograms of raw milk without heat treatment, and 30 to 40 milliliters of the enzyme are added to contribute to the coagulation of milk, and this process takes from 30 to 50 minutes, then the curds are cut into cubes, left for two to five minutes, then cut again into smaller pieces, stirred vigorously for 15 to 20 minutes, and heated at a temperature between 37 to 42 degrees Celsius, and when the curds are deposited in The bottom is pressed and dried for an hour or two, after which it is cut and ripened for two to ten hours at a temperature from 20 to 22 until its pH is 5.2, and then it is dipped in a hot solution whose temperature is between 72 to 75, and it contains 5% or 7% of sodium chlorideTo contribute to cooking the cheese for a period of 3 to 5 minutes, after which it is subjected to cooling, then the cheese is dried by salting its surface every two days for 16 to 18 days, and then it is covered with wax. 
The benefits of kashkaval cheese and its nutritional value
Kashkaval cheese contains good amounts of protein and calcium, and there is no information or studies about other health benefits that it can provide to the body, and the following table shows the nutritional value of one portion of kashkaval cheese, equivalent to 28 grams made from goat's milk, salt, and lactic medium. Rennet: 
|The nutrient component||Quantity|
|Vitamin A||300 international units|
|Saturated fatty acids||5 grams|
|Trans fatty acids||0 gr|
General benefits of cheeses
There are thousands of types of cheeses; Their nutritional value varies, for example, Swiss cheese, parmesan and ricotta are characterized by their low sodium content. These cheeses are usually characterized by their softness compared to hard and aged cheeses, while parmesan, low-fat mozzarella and Romano cheese are less fat compared to other cheeses, but cheeses share multiple health benefits despite their different types,  as the cheeses are a rich source of calcium and protein ; As 28 grams of low - fat mozzarella cheese contains 207 milligrams of calcium, and 8 grams of protein, while a cup of cheese containing cottage fat little to 180 milligrams of calcium, and 26 grams of protein,  It also contains many elements that are beneficial for bone health, such as calcium, zinc, magnesium, vitamin K, and vitamin A. 
Damage to cheese in general
Excessive consumption of cheese adversely affects health; A diet rich in sodium and saturated fats increases the risk of developing blood pressure , cardiovascular disease, and type 2 diabetes. Some cheeses contain high amounts of it, especially the processed ones, and it should be noted that the intake of saturated fats should be reduced to less than 10% of the total calories, and this means consuming less than 18 grams of it if you follow a diet that contains 1800 calories. Cheese may cause allergic reactions in some people. This results in a host of symptoms such as diarrhea and vomiting, so people with a milk allergy should avoid all dairy products. 
- ↑ Erhan Sulejmani, Ali Hayaloglu (5-10-2016), “Influence of curd heating on proteolysis and volatiles of Kashkaval cheese” , www.ncbi.nlm.nih.gov , Retrieved 5-26-2019 . Edited.
- ↑ Mohamed Omar & Ali E1-Zayat (12-3-1986), “Ripening Changes of Kashkaval Cheese Made from Cow's Milk” , Food Chemistry , Issue 2, Folder 22, Page 83-94. Edited.
- ^ A b "I . The CHEESES" , at www.fao.org , Retrieved 26-5-2019. Edited.
- ↑ "KASHKAVAL CHEESE" , www.ndb.nal.usda.gov , Retrieved 6-10-2020. Edited.
- ^ A b Moira Lawler 's (9-12-2018), "101 Cheese ? : Benefits, Types, How To It Join Date : May Affect Your Weight, And More" , Www.everydayhealth.com , Retrieved 26-5-2019. Edited.
- ↑ Elaine Magee, "6 Reasons to Get Your Dairy" , www.webmd.com , Retrieved 26-5-2019. Edited.
- ^ A b Megan The Ware (13-9-2017), "Is Cheese Good For You Or by bad?" , Www.medicalnewstoday.com , Retrieved 26-5-2019. Edited.