Description: 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, Â it is buttery and tangy in taste and is suitable with any meal. Some versions are aged over six months that develops peppery notes.