Produced by traditional Bulgarian recipe old as the country, Bulgarian cow’s milk white cheese is a unique product of the Balkans that gives the particular taste of the region. Adding to any kind of salad or vegetable dish gives it its authentic Balkan flavor.
Modern, automated milking technology guarantees a clean product and patient maturation process from 30 to 60 days – a dense texture and expressive milky taste. In addition to the irresistible texture, Bulgarian cow’s milk white cheese is distinguished by its appetizing white color and pleasant milky aroma.
It is characterized by high nutritional value mainly due to the high content of complete proteins and milk fats.
It is rich in minerals, especially Ca, and a variety of vitamins (especially A and D).
The Bulgarian white brined cheese, known as “Bulgarsko byalo salamureno sirene,” holds a Protected Designation of Origin (PDO) status from the European Commission. This recognition signifies that the unique qualities of the cheese are closely linked to the geographical area of production and the specific production methods used in Bulgaria.
The PDO designation for Bulgarian white brined cheese, similar to Bulgarian yogurt, establishes certain criteria for its production and ensures its authenticity and quality.
The favorable climatic and natural conditions in Bulgaria play a significant role in the production of Bulgarian white brined cheese. These conditions contribute to the development of lactic acid bacteria, which are essential for the fermentation process that gives the cheese its unique taste and texture. The use of these specific bacteria has been a part of the cheese-making process since ancient times, and they continue to influence the distinct characteristics of the cheese.
Ingredients: Cow milk Cheese, salt, rennet, and cultures
Packaging: Plastic packs and tins