Home-made cheese is not only tasty, but also useful, and cheesemaking as such has gained immense popularity now, given the fact that a variety of starter cultures now appear in stores. It will differ from the purchase cheese not only at the price, but will also be as close as possible to natural cheese, without the addition of preservatives and colorants.

Today you can see a huge number of types of cheese: rennet, pickled, curd, processed, and many others. So, in Bulgaria, only two kinds of cheese were made before the 50's, one of them - sirens - in composition of several types of milk, and the second differed only in the procedure – kashkaval. Let’s study them and other species in more detail below.

Cheese kashkaval has a yellowish color and is prepared from two kinds of milk: sheep and cow. It resembles outwardly bacon, has no holes, like many other cheese, and its structure is rather dense. By fatness kashkaval is from 25% as sour cream. It has a rather unusual taste, which mostly depends on the cheese-making system.

Cheese siren is very different from kashkaval. It is white in color and resembles something like brynza. The siren is almost a calling card of Bulgaria, it is added to almost all dishes, which gives them a piquant taste. The technology of its preparation almost does not differ from the technology of preparation of all other pickle cheese, but there are few issues that make this cheese unusually tasty. Its recipe is simple enough for realization at home, you can easily find it in the Internet.

But the production of two kinds of cheese in Bulgaria is not limited. Approximately after the 50's. XX century people began to prepare other types of cheese. For example, melted cheese which is well-known for us, they call it "melted sirens". Also, we make blue cheese or as we say "cheese with mold", there it is called "blue siren".

Types of cheese lilac outwardly all very similar and it will be difficult to choose exactly your taste, the one that you like the most. Of course, you can buy a special starter and reproduce all the technology at home, but here you will need to do your best.

Do not think that when they cook cheese siren and its various subspecies they use only cow's milk. Both sheep and goats milk is used, as well as their mixtures in various proportions. The most delicious kinds of Bulgarian cheese can be found not only in Bulgaria itself, but also in shops. They can be ordered aw well from farmers on the Internet. For example, on our portal http://home-cooking.guru you can find many kinds of homemade cheese and order them.

Enjoy your meal!