Our Bulgarian Kashkaval (soft yellow cheese) starter makes an exquisite kashkaval.
Creamy and soft with that je ne sais quoi taste that this typical Bulgarian kashkaval has.
Kashkaval is a type of soft yellow cheese indigenous to Bulgaria. It is very similar to the cheddar types of cheeses but has a very specific taste and a great aroma thanks to the presence of lactobacillus bulgaricus lactic acid bacteria.
Each pack contains freeze-dried live active lactic acid kashkaval starter cultures. Since the bacteria is grown on organic dried milk powder, the pack also contains a minute (very small) quantity of dried organic milk powder, which is completely consumed by the bacteria during fermentation.
Bacillus Bulgaricus kashkaval starter is fully natural with no additives, preservatives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free.
It is manufactured and harvested in a strictly regulated sterile environment so it does not contain nor it has been in contact with nuts, soy and other common allergens.
When you introduce the live culture into prepared milk the streptococcus thermophilus bacteria goes into action first and prepares the perfect environment for lactobacillus bulgaricus and the rest of the cultures, which starts multiplying and slowly turns the milk into genuine Bulgarian kashkaval.
These beneficial, transient bacteria work together in the fermentation process that turns milk into a naturally sweet, smooth, fresh-tasting, super delicious kashkaval.
The process takes approximately 24 hours to complete.
Ingredients: Live active lactic acid cultures (lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis, lactococcus helveticus).
Type: Bulgarian kashkaval culture.
Strength: 1 gram of starter contains more than 25 billion cfu of lactic acid probiotic bacteria. 100% potency guaranteed.
Nutritional Information: Available here
Origin: Produced in Bulgaria.
Best to store in the FREEZER.
Use by the date indicated on the label.
Bacillus Bulgaricus starters are shipped in sealed sachets.
Transporting the packs (i.e. shipping them to you) at ambient temperatures (even in the warmest climates) is perfectly OK and will not damage the live cultures. We use a freeze-dried process that keeps the strains alive and comfortable even during long trips in hot weather.
Once you receive your starter packs – pop them in the refrigerator or the freezer for best storage.
- 2+ years at around 0°F (-18°C) or lower (in the freezer)
- 1-2 years at around 40°F (4°C) (in the fridge)
- Up to 1 year at ambient (room) temperature.
Unfreezing the starter packs and freezing them again (e.g. when using only a portion) is OK to do, even multiple times.
Make sure you store open sachets in a way that prevents moisture from getting in, i.e. well closed in a Ziploc bag or wrapped around and fastened with a rubber band.
How to use Bacillus Bulgaricus Kashkaval Starter
Making Kashkaval is relatively easy, although it requires a bit of aging for it to develop its very particular and defining flavor.
Check here for kashkaval making steps.
Bacillus Bulgaricus Kashkaval Starter
Our Kashkaval starter makes a traditional Bulgarian kashkaval cheese indigenous to Bulgaria with unique very specific taste, soft texture and a great aroma.