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Bulgarian Feta Cheese Facts

Bulgarian feta cheese is a cheese similar to the Greek version, but in Bulgaria is more commonly known as Sirene which means a cheese.

It is a white brined cheese with a slight texture and made in blocks, and is a very popular cheese used in salads, bread, pastries and many other recipes and dishes. The Bulgarian feta cheese is a little different as it does not develop as much acid during the production which makes it more creamy and smooth in comparison to the crumbly Greek version. The Bulgarian feta cheese also differs in variations depending on the milk used, when it was first created it was made with sheep's milk, but nowadays most of it is made from cow's milk.

Bulgarian feta cheese is used in many cooked dishes such as omelettes, toasted sandwiches, chips, stuffed peppers as well as being eaten on a daily basis served on the table with salad.

Interestingly the Bulgarian word 'feta' does not actually exist and has since 2002 been a protected status by food laws in the E.U and now only allows the Greeks to use it to name for cheese made in Greece. As in the past this type of cheese was not actually unique to Greece, but was thought to originate in Italy and other countries including Bulgaria and Turkey. This type of cheese can also be found in other countries around the Black Sea and eastern Mediterranean.

Bulgarian feta cheese is created in big blocks and immersed in brine. It has a sharp and salty taste and can be sorted into soft and firm varieties. The softer types are used in pastry and bread products and also for spreading; often this is cheaper than firmer types used for slicing. A good quality Bulgarian feta cheese must be creamy and have a tantalising aroma, which when eaten has a strong, salty sour taste combined with a slight sweet flavour.