Balkan-style style pasta filata cheese is made from the same curd as the Suffolk Punch, but turned out in basket molds to form drums. Kashar is also aged for at least 2 months, then rubbed with olive oil. Like the Suffolk, the flavor is buttery, tangy, and somewhat peppery, particularly when aged over 6 months.
Kashar ages for at least 3 months, weighs 4 - 8 pounds, and is available in wedges or as a whole wheel. A limited number of larger kashar - 10+ pounds - are available each year.