Kadchgall
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (March 2013) |
Kadchgall is a hard cylindrical cheese that originated from the Pashtuns of Pakistan and Afghanistan. The cheese generally tastes very sweet and is also a little bit salty. For better taste, the cheese is popularly made of sheep milk, although camel milk can also be used, which is then clotted with yogurt. The cheese is normally yellowish and white in colour, and kind of rubbery.
External links
[edit]| Balochi |  | ||||
|---|---|---|---|---|---|
| Kashmiri | |||||
| Muhajir |
| ||||
| Pashtun | |||||
| Punjabi |
| ||||
| Saraiki | |||||
| Sindhi | |||||
| Common dishes |
| ||||
| Pakistani diaspora | |||||
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
| This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This article about Afghan cuisine is a stub. You can help Wikipedia by expanding it. |