Kashar

Technical specification

Denomination

—

Country

United States of America

Region

Northeast

Province

Vermont

Municipality

—

Style

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Milk

Cow¹

Milk treatment

Raw¹

Skimming

—

Coagulation

—

Paste consistency

Hard¹

Curd temperature

—

Pressing

—

Rind

Bloomy¹

Aromatic intensity

—

Flavour

Buttery, Tangy¹

Aroma

Buttery, Spicy¹

Texture

Dry, Firm¹

Paste colour

Ivory¹

Family

Pasta filata¹

Minimum ageing

183 days (6 months)¹

Stated maximum ageing

—

Formula

Cow · Raw · Paste: hard · 6 months · Rind: bloomy · the only cheese with this formula

Fat in dry matter

—

Fat level

—

Salt

—

Wheel weight

—

Price band

—

Certification

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EU registration

—

Protection consortium

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Other registers

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