Kashkaval is a yellow cheese made from cow's and sheep's milk. Kashkaval has a smooth surface without holes or blemishes, a semi-hard texture, and an even straw color. Its fat content ranges from 25% to 32%. This cheese undergoes a long maturation period—over six months.

Kashkaval is made from fresh, natural milk without additives, using a specially selected bacterial starter culture in which the microorganisms are present in a strictly defined ratio.

This largely determines the cheese's maturation, its distinctive flavor, and aroma.