Kashkaval - 1-lb

If Bulgarian feta were drained of its whey, salted, pressed and aged, it would turn into this cheese. Rindless and halfway between semi-soft and semi-firm, it is solid and smooth, the color of ivory. It's a little saltier than Bulgarian feta, but still sweet and somewhat mild. Good for cooking or the table; try it for breakfast. Made of pasteurized sheep's milk.