🇺🇸 The Pirot Kachkaval (Deep Dive)

The Pirot Kachkaval is a top-quality gastronomic product whose excellence is directly defined by the specific microclimate, rich vegetation of the mountain pastures, and the autochthonous microflora of Stara Planina. The centuries-old tradition of pastoralism and life in bacije (seasonal livestock settlements) preserves the regional cultural identity and prevents the depopulation of mountainous areas. Its production is based on the manual processing of a mixture of sheep and cow milk using traditional tools like the harfa (harp) and prsljen (whorl), while the critical step for achieving its characteristic elasticity and layered texture is the precise scalding of the baskija (cheese curd) at a temperature of 75°C. The cheese acquires its full savory flavor, smooth light-yellow rind, and Protected Designation of Origin (PDO) status after 60 days of carefully managed natural aging.SOURCES:Kurćubić VS, Vujić JM, Iličić MD, Vranić D, Vesković-Moračanin SM, Mašković PZ. Efekat ekstrakta biljke Kitaibelia vitifolia na antioksidativnu aktivnost, hemijski sastav, mikrobiološki status i senzorna svojstva pirotskog kačkavalja. Hem ind. 2015;69(1):85–93.Mijačević Z, Bulajić S, Božić T, Niketić G. Pirotski kačkavalj. Mljekarstvo. 2005;55(3):203-13.Mijačević Z, Petrović MP, Bulajić S. The specific characteristics of Pirot kashaval. Biotechnology in animal husbandry. 2005;21(5-6):375-9.Milosavljević N. Bakterije mlečne kiseline Pirotskog kačkavalja [Doktorska disertacija]. Zemun: Poljoprivredni fakultet, Univerzitet u Beogradu; 2015.Ostojić M, Lazarević V, Relić R. Autohtoni pirotski kačkavalj. Radovi sa XXV savetovanja agronoma, veterinara i tehnologa. 2011;17(3-4):79-84.Ostojić M, Lazarević V, Topisirović L, Relić R. Glavni elaborat o zaštiti oznake imena porekla Pirotskog kačkavalja od kravljeg mleka. Pirot: Opština Pirot - Fond za razvoj poljoprivrede; 2012.