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Get to know: Bulgarian Cheese produced from cow or sheep milk

Bulgarian cheese is characterized with a salty taste and a thick but creamy consistency which makes it one of the best cheeses that can be eaten alongside olive oil, tomato, or cucumber slices or as part of your favorite salad dish. 

Based on an ancient experience in Bulgaria, Eastern Europe, the original magic of milk had been discovered alongside one of the indigenous bacteria present in most yogurts made from cow's or sheep's milk to produce the famous Bulgarian cheese. 

Bulgarian feta is a sub-type of feta distinct from Greek cheese. It is also known as 'serene' among Bulgarians, which simply means 'cheese'. 

Although some are made from cow's milk which tends to be less white than the sheep/goat milk mixture and has a flavor that is not as savory as traditional cheese, it is a great cream cheese with a mild taste. 

The delicious Bulgarian cheese ranges from yellow (Kashkaval) sheep's milk cheese that is either spicy or mild to salty (Prinza) cheese, which is similar to feta cheese and is great when layered on salads or melted in sandwiches. However, feta cheese (Serene), is preferred by many over the French or Greek feta. 

This is in addition to the characteristic grainy, silky texture, and pleasant taste of Bulgari (Urda) cheese made from sheep, cow, or goat milk whey. Fortunately, Bulgarian cheese made from sheep and cow's milk can be obtained from a reliable source and delivered right to your doorstep through our online store (Al-Nahda). 

Can you, however, consume Bulgarian cheese solely with cucumber slices, tomato slices, and olive oil, or can you it also be an essential component of your new favorite salad dish? Or can you use these tasty cheese cubes to produce a variety of simple and delightful recipes? This is what we will address in the following lines. 

Bulgarian cheese recipes 

Many unique and easy Bulgarian cheese recipes may be created as Bulgarian cheese has a granular texture, a dry matter ratio of 46-48%, and a fat content of 44-48% making it easy to add to any dish. It is considered a morning ritual, especially for Bulgarians when combined with toast. It is also a key element in the famous Bulgarian salad (shopska). 

Kashkaval Pane 

It is one of Bulgaria's most popular entrees. It's prepared using yellow kashkaval cheese, which has a semi-solid texture and tastes similar to (Greek kasari) or feta cheese (Italian pecorino). (Kashkaval Pane) is a crispy and flavorful specialty meal popular in Bulgarian streets, clubs, and restaurants. Simple ingredients are required for this recipe: 

  • Kashkaval cheese. 
  • Tahini 
  • Eggs 
  • Breadcrumbs 


  • 1-pound Kashkaval cheese, provolone cheese, fontina cheese or halloumi 
  • 2 to 3 cups of tahini 
  • 2 to 3 eggs 
  • 2 to 3 cups of fresh breadcrumbs 
  • Chopped parsley for garnish 

Preparation method:  

  1. Firstly, cut the Bulgarian cheese into 1/2-inch-thick slices. 
  1. Next, mix the ingredients in bowls and lightly beat the eggs with black pepper (to get rid of unwanted odors). 
  1. Then add oil to a frying pan 2 to 3 inches deep and heat it until it reaches 350°F (you can use a thermometer). 
  1. Easily, put the slices of delicious Bulgarian cheese in the flour, followed by the beaten eggs, then the breadcrumbs, and then directly into the pan. 

However, be mindful since the cheese is cooked in batches, so don't overcrowd the frying pan with cheese until it's nicely browned. Also, only turn the Bulgarian cheese once, when the bottom layer has turned a distinctive golden color. When they come out of the pan, drain them on paper towels, place them on a serving dish, garnish with chopped parsley, and serve them hot. 

Panetta (Bulgarian cheese pie) 

The exquisite Bulgarian cheese, the secret of which rests in the fermentation with bacteria (Lactobacillus lactis and Lactobacillus casei), is mentioned in Bulgarian folklore. Although Bulgarian cheese was mostly only marketed to the Soviet Union and the Arab world until 1989, it has since earned international acclaim and is now exported to every country on the planet. Panetta is one of the many wonderful Bulgarian dishes that employ sheep or cow cheese. It simply needs Bulgarian cheese, milk, and eggs. 


  • Gouache sheets  
  • Bulgarian cheese 
  • Butter 
  • Eggs 
  • Milk 

Preparation method:  

  1. Firstly, smear butter in a frying pan or baking tray 
  1. Mix the eggs with half a cup of milk 
  1. Spread every sheet of gouache and smear it with butter and evenly distribute the cheese on the edges (according to your preference), then start rolling the gouache paper into a roll and place it on the butter smeared tray or pan. Cheese can also be mixed with eggs and milk and spread over the sheets accordingly.  
  1. The process is repeated coherently until the pan or tray is filled, leaving no spaces between the placed gouache 
  1. Finally, cover the surface of the panetta with the egg and milk mixture and then bake it in the oven until it reaches the desired golden color. 
  1. After removing it from the oven, allow the pan to cool down for 10-20 minutes in room temperature by covering it with a kitchen towel before it is ready to be served. 

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