🧀

Pirotski Kačkavalj

Pasta FilataSheep MilkSerbia, PirotPDO

Serbian PDO-protected stretched-curd cheese from the Pirot region. Made from sheep milk of the indigenous Pirot Pramenka breed, it is considered one of the finest kashkaval-type cheeses in the Balkans. Features a golden yellow color and develops complex flavors with aging.

Aging Time

2 months – 6 months

Style: Pasta Filata
Milk: Sheep
Origin: Serbia · Pirot
Ripening: ≥ 2 months

Tasting Board

Texture

Semi-firm, elastic, smooth

Flavor

Rich, slightly sharp, buttery with grassy notes

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

Tasted it? Add your notes.

Notes are saved to your personal cheese library, next to the recipes you’ve bookmarked.

Your rating

What did you notice?

Free account required

If you like Pirotski Kačkavalj

Browse all cheeses

🧀Same style and milk

Cașcaval

Pasta Filata · Romania

Romania's most popular stretched-curd cheese, derived from the Italian caciocavallo tradition. Made primarily from sheep milk, it has a smooth yellow paste and is used extensively in Romanian cooking, especially for grilling (cașcaval pane).

🧀Same style and milk

Oštiepok

Pasta Filata · Slovakia

Traditional Slovak smoked cheese with PGI protection, similar to Polish oscypek but with a distinct egg or ball shape decorated with ornamental patterns. Made from sheep milk (or sheep-cow blend), hand-formed in carved wooden molds, then brined and cold-smoked.

🧀Also sheep milk

Homoljski Sir

Semi Hard · Serbia

Traditional sheep milk cheese from the remote Homolje Mountains in eastern Serbia. Made by shepherds using age-old techniques, it has a robust sharp flavor that reflects the wild herb-rich pastures of the region. Often aged in natural conditions.

🧀Same style

Caciocavallo Silano Stagionato

Pasta Filata · Italy

The aged version of Caciocavallo Silano PDO, matured for over a year until hard and piquant, used as a grating cheese in southern Italian cuisine.

🧀Same style

Dil Peyniri

Pasta Filata · Turkey

Turkish stretched-curd cheese whose name means "tongue cheese" due to its flat elongated shape. Made by stretching and folding the curd into layers, similar to mozzarella techniques. Popular for breakfast and in pastries across Turkey.

🧀Same style

Hellim

Pasta Filata · Cyprus

Turkish Cypriot name for the traditional Cypriot cheese known as halloumi in Greek. While sharing the same origin, hellim often incorporates dried mint between its folded layers and may use different milk ratios. Grills without melting.

Add to Your Library

Save Pirotski Kačkavalj to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.

Start Your Cheese Making Journey

Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.

Get Started FreeFree forever. No credit card required.