BULGARIAN. FROM FRESH MILK.
FROM THE NORTHEASTERN REGION OF BULGARIA
White brined cheese from cow milk as per Bulgarian state standard

White brined cheese from cow’s milk as per Bulgarian state standard

Produced as per Bulgarian state standard from fresh pasteurized cow’s milk with addition of yeast, salt and unique Bulgarian culture.

400 gr8 kg
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White brined cheese from cow milk

White brined cheese from cow’s milk

Produced from fresh pasteurized cow’s milk with addition of yeast, salt and unique Bulgarian culture. Passed through a ripening period of minimum 30 days.

400, 600 gr4 kg16 kg
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White brined cheese from sheep milk

White brined cheese from sheep’s milk

Produced from fresh pasteurized sheep’s milk with addition of yeast, salt and unique Bulgarian culture. Passed through a ripening period of minimum 45 days. No vegetable fats and vegetable proteins added. Storage: in refrigerator at 0-8˚Celsius.

400 gr
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White brined cheese from goat milk

White brined cheese from goat’s milk

Produced from fresh pasteurized goat’s milk with addition of yeast, salt and unique Bulgarian culture. Passed through a ripening period of minimum 45 days. No vegetable fats and vegetable proteins added. Storage: in refrigerator at 0-8˚Celsius.

400 gr16 kg
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White brined cheese from buffalo milk

White brined cheese from buffalo’s milk

Produced from fresh pasteurized buffalo’s milk with addition of yeast, salt and unique Bulgarian culture. Passed through a ripening period of minimum 45 days. No vegetable fats and vegetable proteins added. Storage: in refrigerator at 0-8˚Celsius.

400 gr4 kg
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Bulgarian yellow cheese from cow milk

Bulgarian yellow cheese from cow’s milk

Produced from fresh pasteurized cow’s milk with addition of yeast and unique Bulgarian culture. Passed through the required technological processing and..

300 gr1.3 kg7 kg
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Bulgarian yellow cheese from sheep milk Balkan

Bulgarian yellow cheese from sheep’s milk Balkan

Produced from fresh pasteurized sheep’s milk with addition of yeast and unique Bulgarian culture. Passed through the required technological processing and a ripening period of minimum 45 days. No vegetable fats and vegetable proteins added. Storage: in refrigerator at 0-8˚Celsius.

300 gr7 kg
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Bulgarian yellow cheese from goat milk

Bulgarian yellow cheese from goat’s milk

Produced from fresh pasteurized goat’s milk with addition of yeast and unique Bulgarian culture. Passed through the required technological processing and a ripening period of minimum 45 days. No vegetable fats and vegetable proteins added. Storage: in refrigerator at 0-8˚Celsius.

300 gr
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Bulgarian yellow cheese from buffalo milk

Bulgarian yellow cheese from buffalo’s milk

Produced from fresh pasteurized buffalo’s milk with addition of yeast and unique Bulgarian culture. Passed through the required technological processing and a ripening period of minimum 45 days. No vegetable fats and vegetable proteins added. Storage: in refrigerator at 0-8˚Celsius.

300 gr
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