Josi Bulgarian Smoked Buffalo Cheese Siren | 150 g

This typical spicy Bulgarian buffalo cheese (Sirene) was made according to ancient recipe and tradition in the mountains of Bulgaria.

Made from pasteurized fresh buffalo milk with the addition of yeast, salt and unique Bulgarian cultures.
Josi buffalo milk white cheese has undergone a ripening process of 45 days.

Smoked over natural Bulgarian oak chips - unique taste and aroma.

Bulgarian soft cheese (Sirene) made from buffalo milk matured in brine and vacuum packed.
During the production of buffalo cheese may contain traces of cow's milk.
Made in Bulgaria in the traditional way.

Unlike feta, Bulgarian brine cheese (Sirene, Bulg. Сирене [ˈsirene]) ferments during ripening under the influence of Lactobacillus delbrueckii subspecies bulgaricus, thus developing its sour taste. These bacteria get into prepared milk by adding a little yogurt. The Lactobacillus bulgaricus gives it its specific taste and aroma. It also gets its typical curdiness and mushroom-like consistency from Lactobacillus bulgaricus, because bubbles with carbon dioxide form in the cheese. Compared to yogurt, cheese ripens (ferments) very slowly, as the temperature for ripening is only 10 °C. The brine further removes water from the cheese, making it hard and giving it its semi-soft consistency. The brine also gives it a strong salty taste and preserves the cheese. By increasing the salt content in the brine, it is possible to shorten the ripening process, but this makes the cheese very salty, which indicates its poorer quality. This type of Sirene production was well suited for self-sufficiency in Bulgarian villages. The farmers had milk from their own production (mostly sheep, less cows, never goats), only the crops had to be bought. From one liter of milk you get about 200 g of brine cheese.