On a recent stop at my favorite Eastern European/Middle Eastern specialty foods store I picked up a small wheel of "Bulgarian kashkaval" made from sheep's milk.
I'm a sucker for sheep's milk cheeses and this one is a nice addition to the range of sheep cheeses. Firm but slightly spongy, it reminds me of a young (not fresh) mozzarella, but typical of a sheep's milk cheese, it has a less rubbery texture and is bit more tangy in flavor. I'll bet it would be great on pizza or other melting applications.
Apparently kashkaval is sort of a generic term for cheeses of this style -- from any kind of milk -- made throughout Southeastern Europe. Anyone tried any other styles of kashkaval?