Bulgarian Deli - cheese and kashkaval

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White Brined Cheese (SIRENE) has been known for centuries. It's predominantly made and consumed in Eastern Europe and in the Mediterranean regions. It is known also as FETA**, Bulgarit, Bryndza or Beyaz Peynir.

It's production does not depend on climate so it can be produced in any region on Earth. There are many varieties of white brined cheese but the most common ones are made out of cow, sheep or goat milk.

Making homemade brine cheese is a fairly easy process. There are many tutorials online explaining the technique. You can check out our favorite tutorial by clicking the link below:

How to make White Brined Cheese (FETA) at home

The texture of brined cheese can be soft or firm and crumbly. Flavor is characterized as salty and tangy with a creamy aftertaste.

Because of its unique flavor and texture, SIRENE, can be used as a topping on salads and appetizers, as an ingredient in a meal, or can be served as a meal by itself. Find out more about white brined cheese in our recipe section.

Find out where to buy Bulgarian cheese from the links below:

Kashkaval is a type of yellow cheese made of cow milk, sheep milk or both. Mainly used in Eastern Europe and The Middle East, Kashkaval is usually substituted for other types of yellow cheese.

The texture of this type of yellow cheese is usually hard and crumbly, suitable for grading, but it can also be soft and chewy.

Kashkaval can be used as a topping on salads, sandwiches, or it tan be served as a meal. One of the more popular dishes made almost entirely from kashkaval is called "Kashakaval Pane". Thick slices of the cheese are breaded and deep fried.

Watch a video on how to prepare "kashkaval pane"

The main difference between kashkaval and other yellow cheeses around the world is the process of preparation and it's unique flavor. Even though it differs from all other yellow cheese, the closest comparison would be Parmesan cheese when kashkaval is aged.

Below are links to online stores offering kashkaval:

** Although the process of making FETA is the same, since 2002 FETA is a protected designation of origin product in the EU. Only cheese produced in certain areas can use the name FETA and unlike white brined cheese, which can be made from cow, sheep or goat milk, FETA is only made with sheep milk or a mix of sheep and 30% goat milk.