When it comes to traditional food, few countries can boast a cheese culture as rich and distinctive as Bulgaria’s. Nestled between the Balkans and the Black Sea, Bulgaria has long nurtured a deep relationship with dairy, resulting in a variety of cheeses that are not just staples of the local diet but also proud emblems of national identity.
Sirene: The Soul of Bulgarian Cheese
The most iconic of all Bulgarian cheeses is sirene, a white brined cheese made from sheep’s, cow’s, or goat’s milk—or a combination thereof. Its crumbly texture and tangy, slightly salty flavor often draw comparisons to Greek feta, though locals are quick to point out the differences in taste and aging process.
Sirene is produced through a traditional fermentation process. The milk is curdled with natural rennet, drained, then pressed into blocks and aged in brine for at least 45 days. The result is a creamy, flavorful cheese that holds its shape but crumbles easily when cut.
Bulgarians enjoy sirene in a myriad of ways: crumbled over shopska salad (a refreshing mix of tomatoes, cucumbers, peppers, and onions), stuffed into peppers or pastries like banitsa, or simply served with bread and tomatoes for breakfast. It’s a cheese that transcends meals—it’s a way of life.
Kashkaval: Bulgaria’s Yellow Gold
Another beloved cheese is kashkaval, often referred to as “yellow cheese” in Bulgaria. Made from cow’s or sheep’s milk, kashkaval is semi-hard, slightly nutty, and smooth when melted—making it a favorite for baking and grilling.
The process of making kashkaval is more complex than that of sirene. After curdling and draining, the curds are heated, kneaded, and stretched in hot water—a technique known as pasta filata, also used in making mozzarella. The cheese is then molded, salted, and aged for two to six months.
Kashkaval is the star of many traditional dishes. It’s sliced and fried into golden rounds, layered into meat and vegetable casseroles, or melted inside mekitsi (fried dough). Its versatility makes it a must-have in every Bulgarian kitchen.
Smoked Cheeses from the Rhodope Mountains
In the mountainous Rhodope region, cheese-making takes on a more rustic, artisanal character. Here, you’ll find unique smoked cheeses, typically made from sheep’s milk and aged in wooden barrels or cloths to develop their earthy, deep flavors.
Smoking is done naturally over beech or oak wood, lending the cheese a dark rind and a complex aroma. These cheeses are often enjoyed on their own or with a glass of red wine or rakia, the strong fruit brandy that Bulgarians hold dear.
Some varieties also include herbs, adding extra depth and character. Although harder to find outside of Bulgaria, these smoked treasures are an unforgettable part of the country’s dairy tradition.
A Cheese-Lover’s Destination
Whether you’re a curious foodie or a seasoned traveler, Bulgaria offers a cheese experience like no other. From creamy sirene to savory kashkaval and smoky mountain specialties, Bulgarian cheese is deeply woven into the fabric of local life and cuisine.
So next time you’re in Bulgaria—or at a Balkan market abroad—don’t forget to say cheese. You might just discover a new favorite.
