Bulgarian fried cheese, known as Kashkaval Pane, is a cherished national dish celebrated for its delightful textural contrast between a crisp exterior and a yielding interior.
The preparation traditionally involves a mild, slightly tangy cheese, often kashkaval, which fries to a beautiful golden-brown hue. While kashkaval is the traditional choice, alternatives such as provolone, fontina, or halloumi can be used if kashkaval is unavailable. For optimal results, the cheese should be fresh, with a vibrant yellowish color, and free from imperfections. Uniformity in size is also key to achieving consistent cooking and an appealing presentation.
Before frying, the cheese is typically patted dry to prevent oil splattering and ensure an even crisp. Some methods suggest lightly scoring the surface to prevent bursting, though care must be taken not to over-handle the cheese. The frying process requires sufficient neutral-flavored oil to generously coat the cheese, heated to approximately 350°F (175°C). The cheese is fried in batches until golden brown, then drained on paper towels.
Variations of this classic dish include a sprinkle of sugar or a drizzle of honey for a sweet and savory interplay. It can also be served with a homemade sauce. Some culinary traditions suggest lightly salting the cheese during marination to enhance its natural taste. Bulgarian fried cheese pairs exceptionally well with hearty bread and can serve as a garnish for grilled meats or kebabs, or as a light meal or appetizer on its own.
More than just a dish, Bulgarian fried cheese represents a connection to Bulgaria's rich culinary heritage, evoking shared meals and the satisfaction of exceptional taste.