Frederic Melton
Bulgarian white cheese, also known as 'sirene' in Bulgaria, is a popular variety of cheese in the country. It is often compared to Greek feta cheese, and while the two varieties share similarities, they are not the same. Bulgarian white cheese has a distinct grainy and crumbly texture and a milder, less salty flavour than Greek feta. It is typically made from sheep's or goat's milk, giving it a less creamy texture and a less tangy taste.
| Characteristics | Values |
|---|---|
| Texture | Bulgarian feta is creamier, smoother, and less crumbly than Greek feta. |
| Taste | Bulgarian feta has a milder, slightly sweeter flavor than Greek feta, which is saltier and tangier. |
| Smell | Bulgarian feta has a milder, less salty smell than Greek feta. |
| Aging | Bulgarian feta is typically aged for at least six months, while Greek feta is usually aged for two to three months. |
| Use | Bulgarian feta is commonly used in salads, grilled dishes, barbecues, and cooked meals like pies and pastries. Greek feta is often used in Mediterranean cuisine and is popular in salads and cooked dishes. |
| Price | Bulgarian feta tends to be cheaper than Greek feta due to fewer restrictions on what can be labeled as "feta" in Bulgaria. |
| Availability | Greek feta may be more widely available as it has protected status in the EU, allowing only Greece to produce and label this type of cheese as "feta." |
| Ingredients | Both cheeses use similar ingredients but differ in the milk used, with Bulgarian feta often using a mixture of sheep's and goat's milk, and Greek feta traditionally using sheep's milk or a blend of sheep's and goat's milk. |
Explore related products
What You'll Learn
Bulgarian feta is creamier and sweeter than Greek feta
Bulgarian feta and Greek feta have many similarities, but there are some key differences. One of the most notable differences is their texture. Bulgarian feta is creamier and smoother than Greek feta, which is firmer and has a more crumbly texture. This is due to the higher moisture content in Bulgarian feta, which is achieved through less aggressive draining and lower acid levels. The creaminess of Bulgarian feta makes it ideal for salads and pasta dishes, adding a rich, creamy flavour.
Another difference between the two cheeses is their taste. Bulgarian feta has a milder, slightly sweeter flavour than Greek feta, which is saltier and tangier. The milk used in Bulgarian feta, typically a mixture of sheep's and goat's milk, contributes to its sweeter taste. In contrast, Greek feta is often made with sheep's milk, giving it a higher fat content and a richer, more savoury flavour.
The ageing process also plays a role in the taste difference between Bulgarian and Greek feta. Bulgarian feta is typically aged for at least six months, while Greek feta is generally aged for two to three months. The longer ageing process of Bulgarian feta contributes to its sharper flavour.
In terms of smell, Bulgarian feta has a milder, less salty aroma compared to Greek feta, which has a stronger, more pungent odour.
It's worth noting that Bulgarian feta is often referred to as "sirene" or "sireneh", which is simply the Bulgarian word for "cheese". The use of the term "feta" for Bulgarian cheese is a matter of debate, as Greece has received protected status for the cheese called "feta". However, Bulgarian and Greek feta use the same basic recipe and process, and both have a long history in the Balkan region.
Feta Cheese: How Long Does It Last?
You may want to see also
Greek feta is saltier and more crumbly
Bulgarian feta, also known as sirene, is a traditional Bulgarian cheese made from sheep's milk. It has a distinct grainy texture and is slightly crumbly. Bulgarian feta is often used in pastries, vegetable stews, and salads, such as the national Shopska salad.
Greek feta, on the other hand, is known for its saltier and more crumbly texture compared to Bulgarian feta. This is due in part to the brine it is typically packed in. The sheep's milk used in Greek feta also contributes to its richer flavor. While Bulgarian feta is creamier and milder in taste, Greek feta has a sharper and tangier flavor profile.
The aging process also plays a role in the difference between the two cheeses. Bulgarian feta is typically aged for at least six months, resulting in a sharper flavor and crumblier texture. Greek feta, on the other hand, is generally aged for a shorter period of two to three months.
In terms of smell, Greek feta has a stronger and more pungent odor compared to Bulgarian feta, which has a milder and less salty aroma. The price is another differentiating factor, with Bulgarian feta usually being cheaper due to fewer restrictions on the use of the term "feta" in Bulgaria.
Despite the similarities between Bulgarian and Greek feta, it is important to note that Greece has received protected status for the cheese called "feta". As a result, only Greece can produce and label this type of cheese as "feta" within the European Union.
Pickling Feta Cheese: A Step-by-Step Guide
You may want to see also
Bulgarian feta is made from cow, sheep, or goat's milk
Bulgarian feta, also known as sirene, is typically made from cow's milk, although it can also be made from sheep, goat, or even buffalo milk. Bulgarian feta has a distinct salty and tangy flavour with a creamy texture, and is an integral part of Bulgarian cuisine. It is often used in salads, pastries, and cooked dishes such as pies.
Bulgarian feta has a smoother, creamier, and more elastic texture compared to Greek feta, which is known for its crumbly texture. The creaminess of Bulgarian feta is due to the higher moisture content, achieved through less aggressive draining and lower acid levels. The taste of Bulgarian feta is also milder, slightly sweeter, and less salty than its Greek counterpart. This difference in flavour is partly due to the type of milk used, as sheep's milk has more fat, resulting in a richer flavour.
The process of making Bulgarian feta involves heating the milk to a specific temperature and adding buttermilk and Bulgarian yogurt. The cheese is then salted and matured, with the final product having a high salt content. The aging process can vary from a few weeks to up to a year or more, with longer aging resulting in a sharper flavour and crumblier texture.
While Bulgarian feta and Greek feta share the same basic recipe and process, there are notable differences in texture, taste, and smell. Bulgarian feta is generally more affordable due to fewer restrictions on what can be labelled as "feta" in Bulgaria.
In conclusion, Bulgarian feta, made from cow, sheep, or goat's milk, offers a unique taste and texture that sets it apart from other types of feta cheese. Its creamy texture, mild flavour, and versatility make it a popular ingredient in Bulgarian cuisine and a favourite among cheese enthusiasts worldwide.
Feta and Queso Fresco: What's the Difference?
You may want to see also
Explore related products
Greek feta is made from sheep or goat's milk
Bulgarian feta and Greek feta are two different types of cheese with distinct characteristics. While both varieties are referred to as "feta", there are notable differences in their texture, taste, smell, ageing process, availability, and price.
Greek feta is traditionally made from sheep's milk or goat's milk, resulting in a crumbly and tangy flavour. The milk is mixed with rennet, which aids in coagulation and the formation of solid curds. This combination gives Greek feta its distinctive texture and taste. Greek feta is also known for its saltier flavour, attributed to the brine in which it is typically packed.
On the other hand, Bulgarian feta, also known as "sirene", is often made from a mixture of sheep's and goat's milk, although cow's milk is sometimes used as well. This blend gives Bulgarian feta a creamier and milder flavour compared to its Greek counterpart. Bulgarian feta is aged for a longer period, typically six months or more, resulting in a sharper taste and a crumblier texture. It is an integral part of Bulgarian cuisine and is commonly used in salads, pastries, grilling, and barbecuing.
The differences between Greek and Bulgarian feta go beyond just taste and texture. Greek feta has received protected status from the EU, meaning only cheese produced in Greece can be labelled as "feta". This has an impact on availability and pricing, with Bulgarian feta often being more affordable due to fewer restrictions on cheese makers.
In summary, while both varieties are called "feta", Greek feta made from sheep's or goat's milk has a sharper, saltier, and more crumbly character, while Bulgarian feta, a blend of sheep's and goat's milk, offers a milder, creamier, and tangier experience.
Feta Cheese and Animal Rennet: What's the Link?
You may want to see also
Greek feta has protected status, Bulgarian feta doesn't
Bulgarian feta, or sirene, is a salty firm cheese with a grainy structure, usually made from cow’s milk, although sheep, goat and buffalo milk is used too. Bulgarians add it to most of their traditional pastries, vegetable stews, and salads. Feta cheese is one of the major ingredients in the national Shopska salad. Unlike Greek feta, which is creamy, the Bulgarian variety crumbles.
Greek feta has a protected designation of origin, meaning that in order to be called feta, it must be made in specific regions of Greece. This is due to the fact that feta originated in the geographical area of Macedonia, which today is divided between the Republic of Macedonia, Greece, and Bulgaria. As a result, Bulgaria does not have the same protected status for its feta as Greece.
The protected status of Greek feta means that only Greece can produce this type of white cheese and call it "feta". Other EU countries that produce a very similar cheese, sometimes using the same ingredients and processes, cannot name their product "feta". This has led to some debate about the politics of food protectionism and patriotism, with some arguing that there should be a specific set of standards that a cheese must meet in order to be called feta, rather than it being based on region of origin.
Bulgarian feta is softer and creamier than Greek feta, with a texture somewhere between feta and unripened goat cheese. It has a milky-sweet taste with a bit of a lemony tang. It is also saltier and more assertive than Greek feta, with a grainier and denser texture. Despite these differences, the two types of feta are somewhat interchangeable in recipes.
The Truth About Bulgarian Feta Cheese Pasteurization
You may want to see also
Frequently asked questions
Bulgarian white cheese, also known as Bulgarian feta, is a salty firm cheese with a grainy structure, usually made from cow’s milk.
Feta is a Greek cheese that gets its name from the word “feta,” which means “slice” in Greek. It is typically made from sheep’s milk or goat’s milk and has a crumbly and tangy flavor.
Bulgarian white cheese and Feta cheese are similar but not the same. They differ in texture, taste, smell, age, use, price, and availability. Bulgarian feta is creamier and has a milder, slightly sweeter flavor than Greek feta, while Greek feta is saltier and has a more crumbly texture.
Greece received "protected" status for Feta cheese, and with that, only Greece can produce this type of white cheese and call it "feta".
