🧀 Bulgarsko byalo salamureno sirene
Also known as: Bulgarian white brined cheese, Bulgarian sirene, Българско бяло саламурено сирене
Bulgarsko byalo salamureno sirene is Bulgaria's PDO white cheese ripened in brine, made from cow's, sheep's, goat's, buffalo or mixed milk.
Bulgarsko byalo salamureno sirene is a white cheese ripened in brine, made throughout Bulgaria from whole cow's, sheep's, goat's, buffalo or mixed milk. It is the EU-protected form of the well-known sirene: the name is a PDO (eAmbrosia file PDO-BG-02656).
Its defining feature is the starter. The specification requires Lactococcus lactis and Lactobacillus casei together with the symbiotic pair Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, all produced in Bulgaria. Lactobacillus bulgaricus was discovered in 1905 by Stamen Grigorov, and it gives the cheese its pleasant lactic tang.
The milk is set with rennet, the curd is cut by hand, pressed and cut into rectangular blocks 10–22 cm long, then salted and covered with brine. Ripening lasts at least 45 days for cow's or goat's milk cheese and 60 days for sheep's, buffalo or mixed milk. Many aroma compounds form in the brine and build the cheese's typical bouquet.
Mature cheese is white with a porcelain-like break, moderately firm and elastic; the pieces do not crumble. The taste is moderately salty with a light acidity.
It belongs to the brined cheeses, alongside feta and bryndza. It goes into shopska salad, banitsa pastry and stuffed peppers, and is baked in clay pots. Drink ideas are on Wine and cheese.
Why it matters to you: only cheese produced and packed entirely in Bulgaria to the specification may carry the name Bulgarsko byalo salamureno sirene.
Facts
| Raw material | Cow's, sheep's, goat's, buffalo or mixed milk |
|---|---|
| Country | Bulgaria (whole territory) |
| Duration | Ripened in brine at least 45 days (cow, goat) or 60 days (sheep, buffalo, mixed) 3 |
| Legal basis | EU PDO, PDO-BG-02656 1 |
How it connects to Cheese
🧀 Bulgarsko byalo salamureno sirene → kind of → 🧂 Brined cheeses → kind of → 🧀 Cheese
Links
- Made from which milk
- 🥛 Cow's milk, 🥛 Sheep's milk, 🥛 Goat's milk, 🥛 Buffalo milk
- Part of
- 🧂 Brined cheeses, 🧀 Sirene, 🏷️ Protected cheese names
Frequently asked questions
How does Bulgarsko byalo salamureno sirene differ from ordinary sirene?
It is an EU-protected name: the cheese is made in Bulgaria with a Bulgarian starter containing Lactobacillus bulgaricus and ripened in brine for 45–60 days or more.
What milk is Bulgarian white brined cheese made from?
Whole cow's, sheep's, goat's, buffalo or mixed milk.
Is it true that Bulgarian sirene is the same as feta?
No. Both are brined cheeses, but feta is a Greek name for sheep's and goat's milk cheese, while Bulgarian sirene has its own specification and starter and also allows cow's and buffalo milk.
What to read next
- 🥛 Cow's milk — The most widespread milk in the world: versatile, inexpensive and the basis of almost all dairy products.
- 🥛 Sheep's milk — The richest in protein and calcium of the common milks; almost all of it goes into cheese.
- 🥛 Buffalo milk — Thick and rich: mozzarella, ghee and South Asian sweets. Second in the world by volume.
Similar
🧀 Ezine Peyniri · 🧀 Telemea de Ibăneşti · 🧀 Telemea de Sibiu · 🧀 Kalathaki Limnou · 🧀 Batzos · 🧀 Sfela
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.
Sources
- eAmbrosia — Bulgarsko byalo salamureno sirene (PDO-BG-02656)
- EUR-Lex — Виконавчий регламент (ЄС) 2023/1571 (реєстрація)
- Міністерство землеробства Болгарії — єдиний документ (PDF, bg)