Kashar is a Balkan style pasta filata cheese, made by Parish Hill Creamery in southern Vermont, US. It is made by stretching curds and then kept in the bast molds for at least 2 month. During maturation it is rubbed and polished with olive oil that gives an edible rind. Similar to Suffolk, it is buttery and tangy in taste and is suitable with any meal. Some versions are aged over six months that develops peppery notes.
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