It is a type of Sirene cheese can be defined as a type of brined cheese which is created in southeastern Europe (Balkans). Make sure the cloth is brought up snug before retieing. Sirene made from goat’s, cow’s or sheep’s milk or a combination of different kinds of milk. and for the longest time they made and sold a cheese called 'Feta'.Well, Greece found this to be too much competition for a cheese that they felt was their own and filed with the European Union for "Protected Status" and hence a very long court battle began in 1994 between those countries that still wanted to sell their cheese as 'Feta'.This style of cheese was not unique to Greece because variations had been made for thousands of years in other regions such as Bulgaria, Turkey, etc. It is very high in saturated fat, with a total of 75% DV/100g.Like any new business, there are a multitude of different things to remember and plan before launching a new restaurant....Coffee is a drink that is consumed by all over the world.
For each batch, you can use 1-2 quarts of skim or whole milk, depending on your desired thickness.
It is soft, wet, and crumbly with a fat content of about 44-48%. Sirene cheese is either a mix of all or is made out of one of these. This local variant of the cornmeal is known as Kachamak.Pastries also come under the type of food that can be paired well with sirene. This cheese could be called 'Bulgarian' Feta but since July of 2002, the food laws of the European Union will only allow the 'Feta' name to be used for cheese made in Greece.For many years Feta has been produced around the world as Greeks emigrated and took their favorite foods and recipes with them. This is longer than the Greek Feta and functionally will result in more moisture and a creamier cheese.The thermal mass of this milk should keep it warm during this period. It's a salty sheep's milk cheese similar to Bulgarian feta ( sirene / sirenje) that is spreadable when young and crumbly when it's aged. Younger cheese will be milder in flavor.This tends to be a high salt cheese and if the salt is too high for your taste simply soak for several hours (up to a day) in milk before using.Add sufficient brine to cover the cheese, and ripen at 48-50°F for up to 30 days. Used mainly as a table cheese… It is also known as white Bulgarian cheese. Bacillus Bulgaricus Sirene Starter It is easy to make Bulgarian sirene using Bacillus Bulgaricus Sirene starter culture. Other salads include the Ovcharska salad or the Shepherd’s salad which contains the same vegetables as the above along with boiled eggs, cheese, ham, and olives.

With 300k+ combined monthly visits of its network of websites, online stores and social media channels, Find BG Food is possibly the most visited website about Bulgarian cuisine, food, recipes, restaurants and stores anywhere in the world. Sirene – Bulgarian Cheese (Salty White Cheese) Another essential dairy product is Sirene. For instance, with yogurt, many people in the southeastern European side eat this as a national food. Brinza is another popular cheese in Bulgaria. Bulgarians call their Bulgarian-style Feta 'Sirene', which means simply 'a cheese', it is still correct, in English, to call it 'Bulgarian Feta' even though it is a different subtype of Feta than the Greek one.

It is used most prominently in the regions like Montenegro, Israel, Lebanon, Republic of Macedonia, Croatia, Serbia, Albania, Romania and of course, Bulgaria. Provided by Alexa ranking, has ranked N/A in N/A and 7,950,745 on the reaches roughly 387 users per day and delivers about 11,624 users each month. To sum it up, the difference between Sirene and Feta is just as the difference between Brie and Camembert - they are different kinds of cheese made in different geographic areas. I prefer to dry salt this cheese over 2-3 days using 5% by weight of cheese to salt. Marinated Feta Cheese. Here’s what you Should KnowMedical Marijuana Cards from the Physician’s Perspective