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.
The Balkan climate and mountain nature make the local goat’s milk cheese one of the best white cheeses in the world. Do not mix the French goat cheese with goat cheese in brine – they are completely different!
Goat’s milk-white cheese in brine has a balanced salty taste and hard texture.
The degree of ripening of the cheese determines the salinity and its firm consistency.
Goat’s milk is said to be the closest in composition to breast milk. Goat’s milk has significantly less lactose than cow’s milk, as well as a different protein structure. This allows even some people who have an intolerance to ordinary cheese to eat it in limited quantities without unpleasant consequences.
Some scientists call goat’s milk cheese a “natural antibiotic” because it protects people from a number of diseases. Its big advantage is that it is digested in the stomach for 20 minutes, while cow cheeses need six times more time.
Goat cheese is also valued in the diet because it has 40% fewer calories than cow’s milk.
Due to its specific taste, goat’s milk cheese combines perfectly with a number of flavors suitable for salads, snacks, appetizers, sauces, main dishes, fondue, desserts, etc.
- Goat’s cheese, matured in brine, is made from fresh pasteurized goat’s milk.
- Goat’s cheese is rich in protein, cobalt salts, vitamins A, B, riboflavin, calcium, iron, phosphorus, magnesium, and potassium.
- Goat’s milk white cheese is very rich in beneficial lactic acid bacteria.
Ingredients: goat milk and rennet
Packaging: Plastic packs and tins