Bulgarian Dairy Industry Realities and Opportunities

Who Are We

Bulgarian National Association of Milk

Processors is a voluntary non-profit, not

political organization which unites more

than 100 small, medium and large private

companies of the national dairy sector.

Our production is exported in many

countries in the EU and all around the

world and is widely known as delicious

and preferred food that enriches and lends

variety to the table.

Sirene - Some Data A very popular ingredient in Bulgarian cuisine is the Bulgarian white brine cheese called

"sirene" (сирене). It is the main ingredient in many salads, as well as in a variety of pastries.

Bulgarians have made this product for ages. Even now, in the country, people who have

domestic animals produce home-made cheese.

White Brine Cheese is a traditional Bulgarian milk product. It has specific taste and is one of

the most consumed products in Bulgaria. It is made of fresh milk with special yeast. There are

different kinds of Bulgarian cheese, depending on the milk used:

cow cheese (the most popular),

sheep cheese,

goat cheese (preferred for its healthy qualities).

buffalo cheese

Sirene - Some Data

The unique taste of sirene is due to a specific lactose tolerant bacteria which

converts the milk into yoghurt and then to cheese - lactobacillus bulgaricus. In

general, Bulgarian white cheese is brined goat, sheep, or cow cheese and can be

enjoyed as a side dish or as a part in other meals.

Having a light taste and slightly grainy texture, Sirene is used as an appetizer or

as an ingredient for vegetarian dishes, in salads or in cooking, separately as a

table cheese or in combination with other products.

Bulgarian Cow Cheese is a white brine cheese, both creamy and crumbly. It has a

smooth, creamy texture, sliceable body, tarty taste, salty and slightly rancid taste.

Because it is packed in its salty brine, it often tastes saltier than it should.

GOAT cheese is getting more & more popular in the USA and in Europe because

the goat milk is the closest one to the human milk, that is why we've made this

packaging change in order to make our GOAT Feta available to more people and

be more net weight precise with the ones buying in bulk.

Kashkaval- Some Data

Kashkaval is a softer cheese, also indigenous to

Bulgaria. It is a softer yellow cheese, much like

swiss or emmental, but only in appearance. The

taste is softer and milkier.

Kashkaval is a specific type of Bulgarian hard

yellow cheese. It is made of sheep or cow milk.

Kashkaval has a specific tangy taste, much

distinctive from the other European yellow cheeses.

Solid and pliable, without holes, Kashkaval is

everywhere in the menu, from appetizer to topping.

Sirene and Kashkaval are matchless in

taste, lighter and purer than any other

cheeses, because the salt, added to

preserve it in the warm climate prevents

the development of moulds. Their delicate

and fresh taste makes them go equally

well with a bottle of fine wine or with your

morning breakfast.

HISTORICAL ROOTS OF THE TRADITION OF CHEESE

MAKING

In times long ago, 5000 years from now, the tribes of the

Thracians lived in the lands south of the Great Danube river,

where now is Bulgaria. The Thracians were experienced in

breeding cattle. They took a pride in their highbred light-

footed stallions, but they were famous afar also for the

Sirene and Kashkaval they made of the milk of the cows,

sheep and goats.

For the ancients cheese was an everyday food and cheese

making was an art. Their herds pastured in the rich and

fruitful plains and gave the best creamy milk. It was curdled

while still warm and aged for 45 days.

The tradition of cheese making was preserved through the

millennia and the ancient skill lives on in Bulgaria.

EUROPEAN DAIRY TRADITION

The ancient tribes found out the way to make Sirene by

accident. They used to store milk in the skin of animals and

they noticed that it got turned in calf's stomach. That's how

people discovered the enzymes that curdle milk.

Nowadays, for the production of Sirene the milk is pasteurized

and cooled and then leavened by rennet. When it curdles it is

strained and salted. The salt is necessary, because it prevents

the development of microbes that may spoil the cheese.

Sirene must age for about 45 days at temperature about 12°C.

After it's ready, it is stored and packed in brine.

MODERN TECHNOLOGY

The modern technology of making of Sirene and Kashkaval is

focused on food safety and quality. The production starts with quality

control of the incoming ingredients and ends with evaluation of the

ready product. The milk is collected from selected and controlled

farms, located preferably in the mountain regions. The excellent raw

material, the automatic production lines, the well-trained and

specialized personnel and the strict inspections applied at every

production stage, ensure the admirable quality of contemporary

Bulgarian cheeses.

EUROPEAN DAIRY TRADITION

The method for the production of Kashkaval was

discovered by the ancients who wanted to preserve the

cheese longer and has been perfected for many centuries.

The technology consists of curdling, withering in hot ~75°C

water or brine and salting. The heat treatment has a

conservative effect, preserving the useful lactic

microorganisms at the same time. In order to obtain its

specific taste and scent Kashkaval must be well matured.

Kashkaval is not unlike the other European yellow cheeses,

that are made with ferment. Due to the differences in their

production technologies the holes that indicate the high

quality of other cheeses must not be present in good

Kashkaval.

INTERESTING FACTS AND TIPS

1 kg of Sirene is made of 6 lt. milk.

Quality Sirene is medium hard – not soft, and not too hard and

without big pores.

The more aged the Sirene, the more aged the wine that goes

with it.

The well aged Kashkaval should not be soft and stick to the

knife.

Sirene and Kashkaval are best stored in the sections of the

refrigerator with the lowest temperature – around 4 °C

Sirene and Kashkaval are most delicious if you take them out of

the refrigerator one hour before serving and allow them to come

to room temperature to fully enjoy their rich flavour and creamy

texture.

Program Sirene and Kashkaval are part of the European Dairy Heritage along with other famous dairy

products. Originated in Bulgaria, Sirene and Kashkaval are produced with the EU way focusing

on quality and safety combined with the long tradition in cheese making, being part of the

European nutrition.

European Dairy Heritage programme is a mixed information and promotion campaign

implemented by the National Association of Milk Processors of Bulgaria and co financed by EU

and Bulgaria. The overall and specific objectives are:

The growth of consumption and demand for European dairy products in Germany and

Spain.

The increase of the market share of European dairy products in Germany and Spain

Enhancing the image of European products in the target countries

The programme's overall and specific objectives are consistent with the objectives of the EU

and their implementation will be in line with the Regulations. They are accomplished through a

combination of targeted information and promotion actions (electronic and printed media,

participation in exhibitions and advertisement) which are implemented in Germany and Spain.

Besides, public relations actions take place (visits, sampling, and product presentations, etc) in

order to acquire the greatest possible publicity and the consolidation of permanent business

relations among professionals of the sector and consequently to achieve multiplying effects.

The Programme targets to the markets of Germany and Spain. The target countries' selection

was made by taking into consideration the EU priorities and guidelines, the Association's

capacity and each country's market conditions, focused on consumers' needs and demand.

Germany and Spain are both member states with favourable conditions for the successful

implementation of the objectives.

THANK YOU!