Bushra Griffith
Bulgarian feta cheese, also known as 'Sirene' in Bulgaria, is a subtype of feta cheese that differs from the classic Greek feta. While Greek feta is traditionally made from sheep's milk with a maximum of 30% goat milk added, Bulgarian feta is now predominantly made from cow's milk, although it was originally made with sheep's milk. The cheese is known for its smooth and creamy texture, with a more elastic and full-bodied taste than Greek feta, which tends to be crumbly.
| Characteristics | Values |
|---|---|
| Name | Bulgarian Feta, Bulgarian-style Feta, Sirene, White Brined Cheese |
| Texture | Creamy, smooth, dense, grainy |
| Taste | Salty, assertive, full-bodied |
| Milk used | Sheep, cow, goat, buffalo |
| Brine | Less aggressive draining than Greek Feta, cured for at least two months |
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What You'll Learn
Bulgarian feta is made from cow, sheep, or goat's milk
Bulgarian feta, also known as 'Sirene' in Bulgaria, is a different subtype of feta than Greek feta. Bulgarian feta tends to be saltier and more assertive than Greek feta, with a grainier and denser texture. It is also less crumbly and has a more elastic texture due to less acid being produced during its production. This also makes the cheese smoother and creamier, as it holds more moisture due to less aggressive draining than Greek feta.
Bulgarian feta made from cow's milk is less white in colour than feta made from a combination of ewe and goat milk. It also has a milder, creamier flavour. In most of Western Europe and North America, large-scale production of feta is made from cow's milk.
Bulgarian feta made from sheep's milk is the original variation of this style of cheese. However, today, most Bulgarian feta is made from cow's milk, with the sheep's milk version being considered a delicacy.
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It's called 'Sirene' in Bulgaria, meaning 'cheese'
Feta is a white cheese produced from a mixture of goat's and sheep's milk, with goat's milk making up a maximum of 30% of the mixture. It is then cured in brine for at least two months. In 2002, the EU courts ruled in favour of Greece, giving them "Protected Status" for feta cheese, thus excluding other producers in the European Union from using the name 'feta'. As a result, Bulgarian feta does not officially exist. However, Bulgaria is well known for producing feta-style cheese, which is called 'Sirene' in Bulgaria, meaning 'cheese'.
Bulgarian feta, or 'Sirene', is made with several different variations, depending on the milk used. Traditionally, it was made with sheep's milk, but today, it is mostly made with cow's milk. Sheep's milk and buffalo milk versions are considered delicacies. Bulgarian feta is typically greasier, less crumbly, and has a more full-bodied taste than feta, especially when compared to non-Greek feta. It also tends to not develop as much acid during its production, resulting in a more elastic, smooth, and creamy texture. This cheese is usually sliced or cubed and placed in salads, rather than crumbled.
Bulgarian feta is also typically saltier and more assertive than Greek fetas, with a grainier and denser texture. It is a wonderful creamy cheese that is perfect for sprinkling over pizza, pasta, or salads for a kick of flavour and salt.
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It's saltier, denser, and grainier than Greek feta
Bulgarian feta, or 'Sirene' as it is known in Bulgaria, differs from Greek feta in several ways. Firstly, it is saltier and denser, with a grainier texture. Unlike Greek feta, which is pressed and aged, Bulgarian feta is a fresh cheese, contributing to its rich, creamy texture. This is due to the production process, which involves less aggressive draining, resulting in the cheese retaining more moisture. As a result, Bulgarian feta does not crumble like Greek feta but needs to be cut into cubes or slices.
The difference in texture and taste can also be attributed to the type of milk used. While Greek feta is typically made from a mixture of goat's and sheep's milk, Bulgarian feta has traditionally been made with sheep's milk. However, today, most Bulgarian feta is made from cow's milk, which gives it a milder, creamier flavour. Cow's milk Bulgarian feta is also less white in colour than feta made with a combination of ewe and goat milk.
The process of curing the cheese in brine also impacts the final product. Greek feta is cured in a light brine, contributing to its firm structure and strong flavour. In contrast, Bulgarian feta, or "White Brined Cheese", is cured in a brine that results in a more elastic texture and a smoother, creamier mouthfeel.
It is worth noting that, legally, the term "Feta" is protected and can only be used for cheese produced in specific regions of Greece. Bulgarian feta, therefore, is a different subtype, and the name "Sirene" is used to distinguish it from Greek feta.
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Bulgarian feta is not cured in brine like Greek feta
Bulgarian feta is also known for being saltier and more assertive in taste than Greek feta. The texture is often described as grainier and denser. In terms of production, Bulgarian feta is made with cow's milk, while Greek feta uses a combination of goat's and sheep's milk. The use of cow's milk gives Bulgarian feta its milder, creamy flavour.
The term "feta" is legally protected in the European Union and can only be used for cheese produced in specific regions of Greece. Bulgarian feta, therefore, is not technically feta, but a similar style of cheese. The correct term for this cheese in Bulgaria is "sirene", which simply means "cheese". However, in English, it is still acceptable to refer to it as "Bulgarian feta" to distinguish it from Greek feta.
Bulgarian feta, or sirene, has several variations depending on the milk used. Traditionally, it was made with sheep's milk, but today, most of it is produced with cow's milk. Sheep's milk and buffalo milk versions are considered delicacies. Sirene is also known as "Bulghari" in Lebanon and "Bulgarit" in Israel, where they differentiate between sirene and feta.
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It's a fresh cheese, unlike Greek feta, which is pressed and aged
Bulgarian feta cheese, or 'Sirene' as it is known in Bulgaria, is a fresh cheese that has not been pressed or aged. This is in contrast to Greek feta, which undergoes a pressing and ageing process, resulting in a firm and crumbly texture. Bulgarian feta, on the other hand, tends to have a more elastic, creamy, and smooth texture due to lower acid development and higher moisture retention during production.
Bulgarian feta is typically made from cow's milk, although it can also be made from sheep's milk or a combination of cow's and sheep's milk. The use of cow's milk results in a milder, creamy flavour and a less white colour compared to the traditional combination of ewe and goat milk. Bulgarian feta made from cow's milk is commonly produced on a large scale in Western Europe and North America due to its milder taste.
In comparison, Greek feta is traditionally made from a mixture of goat's and sheep's milk, with a maximum of 30% goat milk, and is then cured in brine for at least two months. This curing process contributes to the development of a strong flavour and a crumbly texture in Greek feta.
The process of making Bulgarian feta involves less aggressive draining than Greek feta production, which also contributes to its higher moisture content and smoother texture. Bulgarian feta is known for its saltiness and dense, grainy texture, setting it apart from many Greek fetas.
While the term "feta" is typically associated with the Greek variety produced in specific regions of Greece as defined by the EU, Bulgarian-style feta has its own unique characteristics and is widely recognised as a distinct subtype.
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Frequently asked questions
Bulgarian feta cheese is made from either sheep's milk, cow's milk, or a combination of goat's and sheep's milk.
Bulgarian feta cheese is called "Sirene" in Bulgaria, which simply means "cheese".
Bulgarian feta cheese tends to be saltier, denser, and grainier in texture compared to Greek feta. It also tends to be less crumbly and has a more elastic, creamy, and smooth texture due to lower acid development during production.
Bulgarian feta cheese is typically sliced and eaten on the side or cubed and placed in salads. It can also be crumbled over pizza, pasta, or salads to add a kick of flavor and salt.
