Kamil Perry
Bulgarian Feta and Bulgarian Sirene are two similar types of white brined cheese. While Bulgarian Feta is a subtype of Greek Feta, Bulgarian Sirene is considered the real Feta by some. Bulgarian Feta is sometimes referred to as Bulgarian Sirene, and the two cheeses have similar textures. However, they differ in several ways.
| Characteristics | Values |
|---|---|
| Milk source | Feta: Sheep's milk (70%) and goat's milk (30%) |
| Sirene: Cow's milk, sheep's milk, or goat's milk; cow's milk is more commonly used | |
| Taste | Feta: Tangy, salty, and sharp |
| Sirene: Mild, less tangy and slightly salty | |
| Texture | Feta: Crumbly, slightly grainy, compact, and firm |
| Sirene: Softer, smoother, and creamier | |
| Brining | Feta: Aged in brine for at least two months |
| Sirene: Often aged for shorter periods, e.g., 45 days | |
| Other names | Feta: Greek Feta |
| Sirene: Bulgarian Feta, Bulgarian cheese, Bulghari (Lebanon), Bulgarit (Israel), Bulgarian yellow cheese |
Explore related products
What You'll Learn
- Feta is traditionally made from sheep's milk, while Sirene is typically made from cow's milk
- Feta is crumbly and grainy, whereas Sirene is softer and creamier
- Feta is saltier and tangier than Sirene
- Sirene is sometimes called Bulghari in Lebanon and Bulgarit in Israel
- Feta is a protected term by the EU, so only cheese made in specific regions of Greece can be labelled as such
Feta is traditionally made from sheep's milk, while Sirene is typically made from cow's milk
Feta and Sirene are both brined white cheeses with similar textures. However, they differ in several ways, including the type of milk used in their production. Feta is traditionally made from sheep's milk, though it can contain up to 30% goat's milk. Sheep's milk gives feta its characteristic rich and tangy flavor. The texture of sheep milk feta is dense yet smooth, less crumbly than other types of feta. It has a unique flavor profile, with notes of fruit, grass, barnyard, and earth.
On the other hand, Bulgarian Sirene is typically made from a mix of cow's, sheep's, or goat's milk, with cow's milk being the most commonly used variety. The higher cow's milk content in Sirene often results in a milder taste compared to feta. When Sirene is made with cow's milk, it tends to have a richer and creamier flavor, while sheep or goat's milk gives it more depth of flavor.
The use of different types of milk in their production contributes to the distinct flavors and textures of Feta and Sirene cheeses. Feta, made primarily with sheep's milk, has a tangier and sharper taste, especially when it also includes goat's milk. The combination of sheep's and goat's milk enhances the flavor and makes it more pronounced.
In contrast, Sirene, often made with cow's milk, has a milder, slightly salty taste. The cow's milk lends a creamier texture and a less salty flavor to the Sirene cheese. The type of milk used in Sirene production influences its saltiness, with cow's milk resulting in a less salty variety.
Additionally, the aging process plays a role in the final product. Feta is aged for at least two months in brine, contributing to its firm yet crumbly texture and tanginess. Sirene undergoes a similar brining process but is often aged for shorter periods, resulting in a softer and creamier cheese. The shorter aging period, sometimes as little as 45 days, impacts the texture and flavor of Sirene.
Feta Cheese's Green Mystery: Why and What?
You may want to see also
Feta is crumbly and grainy, whereas Sirene is softer and creamier
While Bulgarian Feta cheese does not officially exist, there is a Bulgarian cheese similar to Feta called Sirene. Sirene is typically made from a mix of cow's, sheep's, or goat's milk, with cow's milk being more commonly used. Feta, on the other hand, is traditionally made from sheep's milk, although it can contain up to 30% goat's milk. This difference in milk composition leads to distinct textures and flavours between the two cheeses.
Feta cheese is known for its crumbly and slightly grainy texture. It tends to be compact but can easily break apart when sliced or crumbled. This crumbly texture is achieved through the ageing process, as Feta is aged for at least two months in brine, giving it a firm consistency.
In contrast, Sirene cheese is softer and creamier than Feta. It has a smoother texture and holds together better. Sirene undergoes a similar brining process but is often aged for shorter periods, resulting in a softer and creamier consistency. The shorter ageing process, typically around 45 days, contributes to its texture.
The difference in texture between Feta and Sirene can also be attributed to the type of milk used. The higher cow's milk content in Sirene often leads to a milder and creamier flavour compared to Feta. When made with cow's milk, Sirene tends to have a richer and creamier taste, while the use of sheep or goat milk adds more depth to its flavour. Feta, on the other hand, is characterised by its rich, tangy flavour, with a salty and sharp taste, especially when made with sheep's milk.
In summary, the key difference between Feta and Sirene cheeses lies in their texture and flavour. Feta is crumbly and grainy, with a compact yet breakable structure, while Sirene is softer and creamier, holding together better with a smoother texture. These differences are influenced by the varying production methods, ageing times, and milk compositions of the two cheeses.
Storing Feta Cheese: Olive Oil Bath
You may want to see also
Feta is saltier and tangier than Sirene
Feta and Bulgarian Sirene are both white brined cheeses with similar textures, but they have some distinct differences. Feta is a well-known variety of white brined cheese that has been produced for centuries in the Balkan region, which includes Bulgaria and Greece. In Slavic-speaking Balkan countries, feta is called "sirene" or "sireneje", simply meaning "cheese". However, since 2002, EU regulations have dictated that only cheese made to strict guidelines and in specific regions of Greece can be labelled as "feta".
Feta is traditionally made from sheep's milk, although it can contain up to 30% goat's milk. The sheep's milk gives feta its characteristic rich, tangy flavour. It is aged for at least two months in brine, which also adds to its salty taste, resulting in a firm yet crumbly texture. Feta is known for its tanginess and saltiness, with a bold and sharp flavour.
On the other hand, Bulgarian Sirene is typically made from a mix of cow's, sheep's, or goat's milk, with cow's milk being the most commonly used variety. The higher cow's milk content often results in a milder taste compared to feta. Sirene undergoes a similar brining process to feta but is often aged for shorter periods, such as 45 days, resulting in a softer and creamier texture. While Sirene is also a brined cheese, it tends to be slightly less salty than feta, although the saltiness can vary depending on the type of milk used.
Some people find Bulgarian Sirene to be saltier than Feta, while others find them similar in saltiness. However, due to its shorter brining period and the use of cow's milk, which gives it a milder taste, Sirene is generally considered less salty and tangy than Feta.
The Best Way to Store Feta Cheese
You may want to see also
Explore related products
Sirene is sometimes called Bulghari in Lebanon and Bulgarit in Israel
Bulgarian feta and Bulgarian sirene are similar but distinct cheeses. While feta is a Greek product, with specific requirements for its production and naming, Bulgarian sirene is a separate cheese with its own unique qualities. In English, Bulgarian feta is the common term for sirene, but this does not reflect the cultural and historical context of the cheese in Bulgaria and the Balkans. In fact, in Slavic-speaking Balkan countries, feta is called "sirene" or "sirene," which simply means "cheese," reflecting the long history of this style of cheese in the region.
Sirene, or Bulgarian feta, is typically made from a mix of cow's, sheep's, or goat's milk, with cow's milk being the most commonly used variety. It is a white brined cheese with a softer and creamier texture than feta, and it is less tangy and salty. The higher cow's milk content in sirene often results in a milder taste compared to feta. While feta is crumbly and grainy, sirene is known for being less crumbly and greasier, with a more full-bodied taste.
In Lebanon, a similar cheese called Bulghari is available, which, like sirene, makes use of cow's milk in its production. This cheese is distinct from the imported Greek feta that is also available in Lebanon. Similarly, in Israel, a cheese called Bulgarit is easily differentiated from feta by the local population. These regional names and variations highlight the importance of understanding the diverse history and production of white cheeses across the Balkans and the Middle East.
The differences between sirene and feta can be likened to those between Brie and Camembert—they are distinct cheeses produced in different geographic areas. The naming and categorization of cheeses can be complex, influenced by international cooking terms, cultural perspectives, and historical realities. The EU's decision to protect Feta Cheese as a Greek product in 2002 further complicates the landscape, impacting the naming and marketing of similar cheeses like sirene.
Firming Feta: Techniques to Harden Your Cheese
You may want to see also
Feta is a protected term by the EU, so only cheese made in specific regions of Greece can be labelled as such
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. It has a tangy, salty, and sharp flavour, and a soft, crumbly, and slightly grainy texture. Feta is often used in Greek salads and pastries, such as spanakopita (spinach pie) and tyropita (cheese pie).
In 2002, the European Union (EU) designated feta as a Protected Designation of Origin (PDO) product. This means that only cheeses produced in specific regions of Greece, using traditional methods, and adhering to strict product specifications can be labelled as "feta". The protected regions include the Greek mainland and the island of Lesbos (or Lesvos). The EU legislation limits the use of the name "feta" to cheeses made from sheep's milk or a blend of up to 30% goat's milk sourced from the same area.
The protection of the term "feta" by the EU has been a subject of debate and legal battles. Before the PDO registration, there was production and consumption of feta-style cheeses in other European countries, such as Germany, Denmark, and France. Some countries, like Denmark, perceived "feta" as a generic term for a type of white cheese. However, Greece pursued the PDO status for feta, emphasizing its historical production and origin in the country. The EU's decision to grant PDO status to feta was initially appealed by Denmark, France, and Germany, but it was ultimately upheld.
The protection of "feta" as a PDO ensures that the term is not used to designate similar products produced outside the specified regions in Greece. It guarantees that the cheese originates from the designated geographical area and meets certain quality standards. This protection also ensures fair remuneration for the producers in those regions.
While Bulgarian feta-style cheese exists, it is technically called "sirene" or "sirenje". Bulgarian sirene differs from Greek feta in several ways. Sirene is typically made from a mix of cow's, sheep's, or goat's milk, with cow's milk being the most common. It has a softer, creamier texture and a milder, less tangy, and slightly salty taste compared to feta. Sirene is also aged for a shorter period, contributing to its texture and flavour differences with feta.
Freezing Feta Crumbles: The Ultimate Guide
You may want to see also
Frequently asked questions
Bulgarian feta cheese, or 'sirene', is a white brined cheese made in Bulgaria. It is traditionally made from sheep's milk, but can also be made from cow's milk or buffalo milk. It has a milder taste than Greek feta, and is softer, creamier, and less crumbly.
Bulgarian sirene cheese is a traditional Bulgarian cheese, also known as 'sirene', which has a similar taste and texture to feta. It is typically made from cow's milk, but can also be made from sheep's milk or goat's milk. It has a milder, slightly salty taste and a softer, creamier texture compared to feta.
No, Bulgarian feta and Bulgarian sirene are not the same, but they are very similar. Both are white brined cheeses with similar textures, but they differ in taste and production methods. Bulgarian feta is made from sheep's milk, while Bulgarian sirene is usually made from cow's milk. Bulgarian feta is also tangier and saltier, while Bulgarian sirene has a milder, slightly salty taste.
