Some traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking.

In Romania and Moldova, cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's milk.

During the communist regime, because of the food shortages, Romanian housewives developed a technique for a homemade pressed cheese, similar to cașcaval, made out of milk, smântână, butter and eggs.

[citation needed][dubious – discuss] In addition to the Balkan and Italian products, there exists also a Russian version of kashkaval.

[4] In Serbia, kačkavalj is traditionally a sheep milk hard cheese, and as such a protected brand of the city of Pirot.

[5] Other cheeses, made from a mix of cow and sheep milk, are sometimes also branded as kačkavalj but they cannot be defined as pirotski (of Pirot).

The production process (in Serbian) can be seen online,[6] and according to a TV show video clip,[7] it was brought to Pirot in the 1810s with the Dalmatian or Italian cheesemakers who settled in then-Ottoman Empire; the cheese was distributed throughout the Balkans (specifically mentioned in the link are Salonica and Istanbul).