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Cheese from Bulgaria
Pasteurised cow, sheep, goat or buffalo milk, or a mix, is soured with a starter that holds Lactobacillus delbrueckii subsp. bulgaricus and set with rennet at 30–34 °C. The curd is cut, pressed in cloth, cut into blocks and salted in 18–22 % brine or with dry salt. After a warm pre-ripening the blocks are packed under a 6–10 % brine and ripen at 12 ± 2 °C for 45 or 60 days.
| Raw milk from Bulgaria, pasteurised before use | Mixes are sheep–cow 50/50, sheep–goat 70/30 or cow–buffalo 50/50[sirene-spec] |
| Starter of Lactococcus lactis subsp. lactis and Lactobacillus casei, and a symbiotic starter of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, made in Bulgaria | [sirene-oj2023][sirene-spec] |
| 50 % calcium chloride solution | [sirene-spec] |
| Rennet (animal or microbial) | [sirene-spec] |
| Salt18–22 % brine, or 0.600–0.700 kg dry salt per 15 ± 0.5 kg cheese | [sirene-spec] |
| Covering brine of water and salt with citric or lactic acid, or of whey and salt6–10 % salt | [sirene-spec] |
| Starter | Bulgarian cheese starter with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, plus Lactococcus lactis subsp. lactis and Lactobacillus casei |
Total time across the recorded steps: 48 days – 2.1 months
What changes: The milk is pasteurised and cooled to setting heat
Milk not made into cheese the same day is first thermised for 15 s at 63–65 °C (cow, goat, buffalo) or 60–62 °C (sheep and mixed), cooled to 4–6 °C and kept no more than 18 hours.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised cow, sheep, goat or buffalo milk, or a mix, is soured with a starter that holds Lactobacillus delbrueckii subsp. bulgaricus and set with rennet at 30–34 °C. The curd is cut, pressed in cloth, cut into blocks and salted in 18–22 % brine or with dry salt. After a warm pre-ripening the blocks are packed under a 6–10 % brine and ripen at 12 ± 2 °C for 45 or 60 days. Made in 8 steps over 48 days – 2.1 months. The longest step, ripen in brine, takes 45 days – 2 months (Ministry of Agriculture and Food of Bulgaria) and runs at 10–14 °C (Ministry of Agriculture and Food of Bulgaria). Salt is 18–22 % (Ministry of Agriculture and Food of Bulgaria). Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and Lactococcus lactis subsp. lactis and Lactobacillus casei do most of the fermenting.
| Main step | 45 days – 2 monthsSet[sirene-spec][sirene-oj2023] | Ripen in brine |
|---|---|---|
| Temperature | 10–14 °CSet[sirene-spec] | Ripen in brine |
| Salt | 18–22 %Set[sirene-spec] | Salt in brine or dry |
| Acidity | pH 4.2–4.4Set[sirene-oj2023] | Ripen in brine |
The national white brined cheese made with a Bulgarian starter that holds Lactobacillus delbrueckii subsp. bulgaricus. Its PDO covers the whole of Bulgaria and five milk choices, and it ripens in brine for 45 or 60 days by milk type.
The milk is pasteurised at 68–74 °C for 20–25 minutes. The finished cheese is at pH 4.2–4.4 with 3.0–4.0 % salt and is stored at -1 to +4 °C. The specification orders a staphylococcal enterotoxin test when coagulase-positive staphylococci exceed 10^5 cfu/g during processing.
Hazards the sources name: Coagulase-positive staphylococci; the specification orders a test for staphylococcal enterotoxins when counts during processing exceed 10^5 cfu/g.
Every number is labelled with how it is known. How this atlas is made
The single document says historical references to cheese dairies in Bulgaria go back to 1558. It cites an 1872 article on cheese making and Hristo Tahtunov's 1903 book on white brined cheese, and says the Bulgarian Agricultural Company introduced pasteurisation and pure cultures in 1934.
