bulgarian white cheese
High in protein and calcium as a fresh cheese, with elevated sodium content typical of traditional preserved cheeses. Good source of B vitamins and essential amino acids from cow's or sheep's milk.
About
Bulgarian white cheese, known as sirene (сирене) or white cheese (бяло сирене), is a traditional Balkan cheese made from pasteurized cow's milk, though sheep's milk or buffalo milk varieties also exist. The cheese is characterized by a white, crumbly texture and a tangy, salty flavor profile. It is neither pressed nor cooked, belonging to the family of fresh, acid-set cheeses. The production involves curdling milk with lactic acid cultures and sometimes small amounts of rennet, resulting in a cheese with high moisture content and a slightly granular structure that crumbles readily when broken or sliced.
Bulgarian white cheese is protected by geographical indication in the European Union and holds significant cultural importance in Bulgarian and wider Balkan cuisine. The flavor ranges from mildly acidic to distinctly tangy depending on aging time and production method, and salt levels are typically higher than in Western European fresh cheeses, contributing to its distinctive taste and preservation qualities.
Culinary Uses
Bulgarian white cheese is fundamental to Balkan cuisine, commonly served as a breakfast cheese alongside bread, tomatoes, and cucumbers, or crumbled over salads such as the traditional Bulgarian shopska salad. It is melted into burek (phyllo pastries filled with meat or cheese), sprinkled atop soups, and incorporated into traditional dishes like banitsa. The cheese's high melting point makes it suitable for frying, creating a warm appetizer known as fried sirene (panirani sirene). Its crumbly texture and salty character also make it a versatile table cheese for mezze platters and an accompaniment to cured meats and olives throughout the Balkans.