Bulgarian Dairy Industry Realities and Opportunities
Who Are We ď ŹBulgarian National Association of Milk Processors is a voluntary non-profit, not political organization which unites more than 100 small, medium and large private companies of the national dairy sector. ď ŹOur production is exported in many countries in the EU and all around the world and is widely known as delicious and preferred food that enriches and lends variety to the table.
Sirene - Some Data A very popular ingredient in Bulgarian cuisine is the Bulgarian white brine cheese called "sirene" (сирене). It is the main ingredient in many salads, as well as in a variety of pastries. Bulgarians have made this product for ages. Even now, in the country, people who have domestic animals produce home-made cheese. White Brine Cheese is a traditional Bulgarian milk product. It has specific taste and is one of the most consumed products in Bulgaria. It is made of fresh milk with special yeast. There are different kinds of Bulgarian cheese, depending on the milk used:
cow cheese (the most popular), sheep cheese,
goat cheese (preferred for its healthy qualities).
buffalo cheese
Sirene - Some Data The unique taste of sirene is due to a specific lactose tolerant bacteria which converts the milk into yoghurt and then to cheese - lactobacillus bulgaricus. In general, Bulgarian white cheese is brined goat, sheep, or cow cheese and can be enjoyed as a side dish or as a part in other meals. Having a light taste and slightly grainy texture, Sirene is used as an appetizer or as an ingredient for vegetarian dishes, in salads or in cooking, separately as a table cheese or in combination with other products. Bulgarian Cow Cheese is a white brine cheese, both creamy and crumbly. It has a smooth, creamy texture, sliceable body, tarty taste, salty and slightly rancid taste. Because it is packed in its salty brine, it often tastes saltier than it should. GOAT cheese is getting more & more popular in the USA and in Europe because the goat milk is the closest one to the human milk, that is why we've made this packaging change in order to make our GOAT Feta available to more people and be more net weight precise with the ones buying in bulk.
Kashkaval- Some Data ď Ź Kashkaval is a softer cheese, also indigenous to Bulgaria. It is a softer yellow cheese, much like swiss or emmental, but only in appearance. The taste is softer and milkier. ď Ź Kashkaval is a specific type of Bulgarian hard yellow cheese. It is made of sheep or cow milk. Kashkaval has a specific tangy taste, much distinctive from the other European yellow cheeses. Solid and pliable, without holes, Kashkaval is everywhere in the menu, from appetizer to topping.
ď ŹSirene and Kashkaval are matchless in taste, lighter and purer than any other cheeses, because the salt, added to preserve it in the warm climate prevents the development of moulds. Their delicate and fresh taste makes them go equally well with a bottle of fine wine or with your morning breakfast.
HISTORICAL ROOTS OF THE TRADITION OF CHEESE MAKING
In times long ago, 5000 years from now, the tribes of the Thracians lived in the lands south of the Great Danube river, where now is Bulgaria. The Thracians were experienced in breeding cattle. They took a pride in their highbred lightfooted stallions, but they were famous afar also for the Sirene and Kashkaval they made of the milk of the cows, sheep and goats. For the ancients cheese was an everyday food and cheese making was an art. Their herds pastured in the rich and fruitful plains and gave the best creamy milk. It was curdled while still warm and aged for 45 days. The tradition of cheese making was preserved through the millennia and the ancient skill lives on in Bulgaria.
EUROPEAN DAIRY TRADITION The ancient tribes found out the way to make Sirene by accident. They used to store milk in the skin of animals and they noticed that it got turned in calf's stomach. That's how people discovered the enzymes that curdle milk. Nowadays, for the production of Sirene the milk is pasteurized and cooled and then leavened by rennet. When it curdles it is strained and salted. The salt is necessary, because it prevents the development of microbes that may spoil the cheese. Sirene must age for about 45 days at temperature about 12°C. After it's ready, it is stored and packed in brine.
MODERN TECHNOLOGY ď Ź The modern technology of making of Sirene and Kashkaval is focused on food safety and quality. The production starts with quality control of the incoming ingredients and ends with evaluation of the ready product. The milk is collected from selected and controlled farms, located preferably in the mountain regions. The excellent raw material, the automatic production lines, the well-trained and specialized personnel and the strict inspections applied at every production stage, ensure the admirable quality of contemporary Bulgarian cheeses.
EUROPEAN DAIRY TRADITION The method for the production of Kashkaval was discovered by the ancients who wanted to preserve the cheese longer and has been perfected for many centuries. The technology consists of curdling, withering in hot ~75°C water or brine and salting. The heat treatment has a conservative effect, preserving the useful lactic microorganisms at the same time. In order to obtain its specific taste and scent Kashkaval must be well matured. Kashkaval is not unlike the other European yellow cheeses, that are made with ferment. Due to the differences in their production technologies the holes that indicate the high quality of other cheeses must not be present in good Kashkaval.
INTERESTING FACTS AND TIPS 1 kg of Sirene is made of 6 lt. milk. Quality Sirene is medium hard – not soft, and not too hard and without big pores. The more aged the Sirene, the more aged the wine that goes with it. The well aged Kashkaval should not be soft and stick to the knife. Sirene and Kashkaval are best stored in the sections of the refrigerator with the lowest temperature – around 4 °C Sirene and Kashkaval are most delicious if you take them out of the refrigerator one hour before serving and allow them to come to room temperature to fully enjoy their rich flavour and creamy texture.
Program Sirene and Kashkaval are part of the European Dairy Heritage along with other famous dairy products. Originated in Bulgaria, Sirene and Kashkaval are produced with the EU way focusing on quality and safety combined with the long tradition in cheese making, being part of the European nutrition. European Dairy Heritage programme is a mixed information and promotion campaign implemented by the National Association of Milk Processors of Bulgaria and co financed by EU and Bulgaria. The overall and specific objectives are: The growth of consumption and demand for European dairy products in Germany and Spain. The increase of the market share of European dairy products in Germany and Spain Enhancing the image of European products in the target countries The programme's overall and specific objectives are consistent with the objectives of the EU and their implementation will be in line with the Regulations. They are accomplished through a combination of targeted information and promotion actions (electronic and printed media, participation in exhibitions and advertisement) which are implemented in Germany and Spain. Besides, public relations actions take place (visits, sampling, and product presentations, etc) in order to acquire the greatest possible publicity and the consolidation of permanent business relations among professionals of the sector and consequently to achieve multiplying effects. The Programme targets to the markets of Germany and Spain. The target countries' selection was made by taking into consideration the EU priorities and guidelines, the Association's capacity and each country's market conditions, focused on consumers' needs and demand. Germany and Spain are both member states with favourable conditions for the successful implementation of the objectives.
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