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

Bulgarian soft cheese (Sirene) made from goat milk matured in brine and vacuum packed.
In the production of goat cheese can be used up to 10% cow's milk for refinement.

Produced 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.