From wikipedia:

Kashkaval is a type of yellow cheese made of cow milk (kashkaval vitosha), sheep milk (kashkaval balkan), or both (kashkaval preslav). The name is derived from the Italian caciocavallo (Romanian: cașcaval, Bulgarian: кашкавал, pronounced [kɐʃkɐˈvɑɫ], Macedonian: кашкавал, pronounced [kaʃkaˈval]; Turkish: kaşkaval/kaşar, Serbian: качкаваљ or kačkavalj; Albanian: Kaçkavalli). In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, “кашкавал” is translated as “yellow cheese” (whereas sirene is usually translated as “white cheese” or simply “cheese”).


Chicken with Melted yellow Cheese
  • 1 (3 pound) whole chicken
  • 2 cups sour cream
  • 1 pound mushrooms
  • ¼ pounds yellow cheese
  • ½ teaspoon sea salt
  • water to cover
  • Olive oil extra virgin
  1. Place the chicken in a large pot and add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone.
  2. Remove the chicken from the heat, let cool, remove bones and shred or chop the meat.
  3. Cook mashrooms on frying pan in olive oil.
  4. Grate the cheese
  5. Mix the chicken with mushrooms in a baking pan and cover it with sour cream.
  6. Bake it in preheated oven until lightly browned.
  7. Finally pour grated cheese and return in the oven to finish cooking.
  8. Serve with baked potatoes, cherry tomatoes, sour cream and chili pepper.