I remember the times thirty years ago when white Bulgarian sheep sirene in tins and especially the more famous Bulgarian Yellow Cheese - the legendary Kashkaval, or in Greek - Kasheri, branded RODOPA - the single Bulgarian state producer at that time, was sold more or less legally on Bardari Market in Salonica and other markets and all Greeks used to search and buy them as the best quality cheeses at incredibly low price. Why limit this to only one country, especially since a whole region has claim to it? I think the EU was wrong when they made their decision. Food Fun Travel - Plan Your Perfect Foodie Vacation, Megsy May 18, 2019 Food, Food History, The Dish Podcast. There is no regulation on which, or the proportions. What is the difference between the dairy products quark and skyr? What is the difference between cream cheese and sour cream? That's due to how old and indigenous this product has been to the whole Balkan region. So, this Bulgarian cheese that I've come to love so much (known as Serene or Sirene in Bulgaria), is really a Feta-style cheese. In my experience, the only difference is country of origin. How do they determine dynamic pressure has hit a max? Compare. Though talks are underway on a massive trade deal between the EU and USA that would potentially change this. Secondly, It was also argued that the word Feta was Italian in origin. Save Comp. Bulgarian feta, or sirene, is a salty firm cheese with grainy structure, usually made from cow’s milk (although sheep, goat and buffalo milk is used too). $11.50. The different grasses and varying minerals and content in the water the sheep and goats consumer will directly translate to the flavor profile of a particular feta. Or that consumers are just more aware of the product today? FREE Shipping. It has a strong aroma and a salty, sharp taste. I have tried many different kinds of yoghurt since I now live outside Bulgaria, but none of them compares, save the Greek one. Interesting point. Bulgarian style feta cheese is characterized by its smooth, spreadable texture and is matured in brine creating a distinct, tangy flavour. It originated in the geographical area of Macedonia and was made by then Bulgarians living in that geographical area which today is divided between the Republic of Macedonia, Greece and Bulgaria. Of course, differences can also be down to production style and quality, so our personal test is just that – not of any scientific rigour. Save Comp. I'll also point out that while Feta is historically made with goat milk, it can also be made with sheep milk or cow milk as well, so one has to take the milk source into consideration also (for a quick overview, cow feta will generally be mellow and creamy, while sheep, and particularly goat feta will be more acidic. Sirene is known under the name Bulghari in Lebanon and Bulgarit in Israel, where they easily make difference between Sirene and Feta. Global marketing is the reason why "feta" has become known as being "Greek". Being a great fan and quite familiar with both kinds - Greek Feta and Bulgarian White Sirene (spelled as " 'sireneh "), by eating them both with great pleasure for decades, I could say, that there are so many kinds of these cheeses, depending on the region, process/producer, season, breed/breeding, grass/grazing, etc., that sometimes even the best professional can't make the difference between the Bulgarian and the Greek version. To sum it up, the difference between Sirene and Feta is just as the difference between Brie and Camembert - they are different kinds of cheese made in different geographic areas. This is Lactobacillus delbrueckii subspecies bulgaricus the bacteria that turns the milk into cheese or yougurt. My mother used to make cheese when I was a child. But the suggestion is that the Greek visitors to the Cyclops were well aware of cheese and cheese making when they arrived, hence why they could instantly recognise the process. That's the beauty of allowing variation. For Greece to claim that all "feta" style cheese is Greek in origin, and can only be truly called "feta" only if made in Greece, is simply putting politics and patriotism in front of historical reality. So it’s also important to remember that our narrow English culture view of cheese history is not the only way of looking at this. Will RAMPS able to control 4 stepper motors. Which was the original brined white cheese? FETA is a name imposed by the Greek companies in US already years, so everybody accept that all white cheeses are FETA, or all "Greek Yogurts" are "Greek", although the original yogurt comes from Bulgaria (check Whole Food, $5, glass jar). So, the debate is, with so many white cheeses from the region and eventually worldwide, had Feta become a generic name by 2002? Greece also named and popularised Feta, to a point where culturally, even if the origin of the word is Italian, whenever we talk about Feta cheese, the association is first and foremost to Greece – to the point where even some locals in Bulgaria / Romania etc. Acidify & Heat Milk Begin by heating the milk to 86-88°F (30 … What is the probability that X wins? So, none of this really settles a geographical origin, if anything it gives weight to the idea that this style of cheese is so pervasive in the region, perhaps even that a lone cyclops could discover it independently, that Greece’s claim on the name should not be geographical or a matter of ancient indeterminable history. Sheep and goat's live in mountains, not huge industrial scale cow herds. I can't speak to all the Bulgarian feta style cheeses (technically called sirene as others have noted), but I can speak to the ones commonly available in NYC - they are softer and creamier, the texture is somewhere between feta and unripened goat cheese. Which is one of many reasons we’ll discuss why The name feta has become a protected origin product. Romanian Feta – called Telmea. Photo about Close up of White Bulgarian feta cheese on cutting board with parsley. The ancient Greeks called the product which came from the coagulation of milk “τυρí,” (Tyri). The political answer, which is relevant to EU countries, is also an answer based on the legality of using the word "Feta". My opinion is that Feta and Sirene are just two names in different languages of two same things. How is Bulgarian "feta" different or similar to Greek feta? Feta is a brined curd white cheese made in bulgaria from sheep's milk, or from a mixture of sheep and goat's milk. BEST FOR: Appetizer . A softer version of feta can be made using a lactic curd (essentially chèvre) instead of a firmer full-rennet curd as in the feta recipe. Feta is a brined curd white cheese made in bulgaria from sheep's milk, or from a mixture of sheep and goat's milk. This cheese is eaten much less mature than the PDO Greek counterpart, and as such is usually matured for 1-2 months in metal containers. Bulgarian yoghurt is the best tasting one in my opinion as well. Bulgarian White Feta Cheese Cubes. Now there are many Greek producers who managed to achieve the taste of these popular cheeses and to fill the market with high quality production, though at ~50% higher prices than the Bulgarian ones. Add to Cart. Bulgarian White Feta Cheese Cubes Salting. Feta is typically sliced and eatin on the side or cubed and placed in salads. I went to buy some feta cheese today and noticed that there was both Greek and Bulgarian feta. The name Feta translates as “slice” and began being used to describe the white cheese from the 17th century onwards, probably because of the way the cheese was sliced in barrels. Something else to note, Cyclops Polyphemus from Homer’s story is said to have lived on the Island of Sicily – Yes, Sicily of Italian Mafia fame. Each brined white cheese from the Balkans and middle east are distinctly different but are made in a very similar way. Looking at an historical map, you’ll find Greek settlements all the way up the Black sea coast through modern day Bulgaria and into Romania and beyond. In 800BC this was mainly a phoenician island, Greeks started to occupy it around 750BC. Feta is protected under EU law, like British Stilton. Let's just sit all together around the rich table near the beach of Kassandra and to meet the sunset with icy divine wines, wonderful cheeses and sweet talks. No Sulphites. Again, the problem is politics, patriotism, and protectionism where it doesn't belong. It is a crumbly aged cheese, normally at least 3 months aged, commonly produced in blocks, and has a slightly grainy texture with a salty hit. What is the closest substitute for the cheese in urnebes? Produced in Canada. I've seen "Greek salad" that is basically iceberg lettuce, tomatoes, and olives, with some crumbled feta cheese, and that inclusion somehow makes it "Greek". Dinner . This salad comes with various ingredients as there is no universal "Greek salad" in the US, but the reason why it's "Greek" is because of the inclusion of feta cheese. RODOPA BULGARIAN FETA 2 LB 3.2 out of 5 stars 9. It may also be served as a table cheese. Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. The oldest reference to White brined cheese is said to be from famous greek writer Homer’s Oddyssey, from 800BC. Too soft and foamy, none of that fresh fizz or tanginess you get with sheep and goat. 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