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White brine cheese

White brine cheese is a traditional product with specific taste and quality parameters. It was originally made with goat's or sheep's milk, but today it is often made by pasteurized cow's milk or a mixture of cow sheep, goat and buffalo milk. Its fat content can range from 30 to 60%; however most production today is around 45% of milk fat. The qualities of the white brine cheese are due mostly to the specifically selected strain of Lactobacillus bulgaricus starter culture, which gives this delicious high quality product its specific taste.

The production of coagulation occurs within 48 hours from milk collection, when coagulation is complete, the white brine cheese is cut in cubes and then transported progressively and carefully into moulds, which favour draining and shaping after which it is placed into barrels or other containers with brine, it is then transported into maturing chambers until maturing is complete. It is maintained in refrigerators with a temperature of 2-4 degrees Celsius. The total maturing time of white brine cheese can last up to 2 months.

At optimal conditions of storage white brine cheese can last for more than a year. White brine cheese is most suitable for direct consumption, for use as a garnish on salads or high temperature cooking for other delicious dishes.

NutrientUnitsValue per 100 g
EnergyKcal313
ProteinG21,3
Total FatG24,7
CarbohydrateG1,4
Calcium, CaMg518
Magnesium, MgMg21,1
Iron, FeMg0,3
Vitamin AMg0,4
SodiumMg1 198

Source: Public Health Department, Republic of Bulgaria.

Recipes with White brine cheese

CAMPAIGN FINANCED WITH AID FROM
THE EUROPEAN UNION AND
THE REPUBLIC OF BULGARIA