Cheese

For the production of Bulgarian white brined cheese is used pasteurised sheep's milk, goat's milk or cow's milk, cultures, rennet and salt.

The cheese has a typical for the product taste, with slightly salty and mildly acid flavour. 

The cheese is made in prismatic pieces, white in colour with a slightly creamy shade. 

After its production the cheese is placed in brine solution. 

Due to its characteristics the cheese can be used fresh as it is and consumed by general public.