BUFFALO CHEESE, FARM UNDER THE BALKAN
White buffalo milk brine cheese
Ingredients : buffalo milk, salt, starter, yeast
Pod Balkaná Farm produces natural dairy and meat products from buffalo, sheep, cow and goat milk and meat.
The buffaloes and sheep they breed are of rare Bulgarian breeds - Bulgarian Murra buffaloes and Karakachan sheep, raised freely on the pastures of the central Balkan Mountains.
Nikola Kulov, a hereditary Karakachan, and his wife Tanya keep 900 Karakachan sheep, 150 Bulgarian Murra buffaloes, over 200 goats and over 200 cows (including beef cows). Their children Agora and Jani, as well as his brother and his family, help with the farm and sales.
In late autumn and all winter until early spring, Kulovi's Karakachan sheep graze in the sub-Balkan and foothills of the Sredna Gora, and in summer and early warm autumn they are in the Ravnets grazing area of the Central Balkan National Park. Throughout the grazing season, the buffalo find food and coolness around the Byala Reka and Nevolya rivers.
The unique taste of the dairy products of the farm "Under the Balkan" is due to the combination of breed, soils, air, free pasture farming in the Balkan, as well as the traditional Bulgarian recipe of production and ripening - only with rennet yeast and lactic acid bacteria.
ORGANIC MATURE GOAT CHEESE
All products manufactured by Kozle Ltd. are certified organic by Ecogruppo Italia. They are produced from our own goat milk, obtained from the goats on our farm in Bansko. Kozle brand products are created for people who have an affinity for natural and healthy foods.
Kozle Ltd. produces BIO cheese from goat milk aged in brine for at least 60 days. All the fermentation processes of the cheese have been undergone and have led to the unlocking of the unique and valuable taste of the product.
MATURE COW'S CHEESE
As the cheese ripens, the cake is covered with mould. This is part of the natural ripening process. Once the cakes have ripened to the required degree, they are cleaned of the mould and vacuumed. During the ripening process, slight cracks may develop into which mould can enter. This is perfectly normal, it is only necessary to peel off the affected part.
*All items have a weight tolerance of +/- 20%. You will be charged for the exact weight you received.
RIPENING PERIOD: 15 MONTHS
Cottage cheese is a type of hard cheese that has undergone a rapid lactic acid fermentation process. It is made from cow's or sheep's milk, or from a mixture of sheep's milk and skimmed cow's milk. Kashkaval is a dairy product produced mainly in the Balkan Peninsula. Its rich content of proteins, fats, amino acids and vitamins add to its excellent taste. The final product is a cheese with a delicate and unobtrusive flavour. A pure, delicious and unique product for the whole family.
MATURE SHEEP'S CHEESE
RIPENING PERIOD: 15 MONTHS
As the cheese matures, the cake is covered with mould. This is part of the natural ripening process. Once the cakes have matured to the required degree, they are cleaned of the mould and vacuumed. During the ripening process, slight cracks may develop into which mould can enter. This is perfectly normal, it is only necessary to peel off the affected part.
*All items have a weight tolerance of +/- 20%. You will be charged for the exact weight you received.
Cottage cheese is a type of hard cheese that has undergone a rapid lactic acid fermentation process. It is made from cow's or sheep's milk, or from a mixture of sheep's milk with skimmed cow's milk. Kashkaval is a dairy product produced mainly in the Balkan Peninsula. Its rich content of proteins, fats, amino acids and vitamins add to its excellent taste. The final product is a cheese with a delicate and unobtrusive flavour. A pure, delicious and unique product for the whole family.
MATURE COW'S CHEESE
Aged cow's milk cheese from pasture-raised animals on Bredas farms. Made according to a traditional Bulgarian recipe. An excellent addition to the table with its well-known, favourite taste.
MATURE SHEEP'S CHEESE
Aged sheep's cheese from pasture-raised animals on Bredas farms. Made according to a traditional Bulgarian recipe. An excellent addition to the table with its well-known, favourite taste.
COTTAGE CHEESE, FARM YARLOVO
Cottage cheese made directly from fresh milk, a product with a high protein content.
It is used both for direct consumption and as a valuable raw material for the preparation of various culinary products.
It is extremely useful because it is rich in protein.
GOAT CHEESE
And this cheese is superior to cow's cheese in its vitamin and mineral composition, which is due to the eating habits and lifestyle of goats.
It is easier to digest due to its low lactose content, which makes it suitable for consumption in limited quantities and by people with lactose intolerance.
And, yes, it has fewer calories.
COW'S CHEESE
Cow's cheese from free-range, entirely pasture-raised animals in the foothills of the Rila and Rhodope mountains. Kashkaval is a type of hard cheese that has undergone a rapid lactic acid fermentation process. It is made from cow's or sheep's milk, or from a mixture of sheep's milk and skimmed cow's milk. Kashkaval is a dairy product produced mainly in the Balkan Peninsula. Its rich content of proteins, fats, amino acids and vitamins add to its excellent taste. The final product is a cheese with a delicate and unobtrusive flavour. A pure, delicious and unique product for the whole family.
COW'S CHEESE BEHELD
The most widely consumed cheese in our country is white salted cheese.
It is made from between 5 and 7 litres of milk and according to a traditional recipe.
Our cow's cheese is matured for 45 days before it reaches you and comes from pasture-raised animals.
SHEEP'S CHEESE - RIPE
Apart from our table, sheep's cheese is also a favourite product in Greece, Italy, the Middle East and Central Asia.
In terms of beneficial vitamins and minerals, it significantly surpasses cow's.
How to recognise it, it is much greasier than it.
This comes directly from the farm and is from grazing animals.
Do we have to say that it is produced according to a traditional recipe?
SHEEP'S CHEESE TYPE BALKANS
Sheep's cheese - handmade according to an old Karakachan recipe.
Kashkaval is a type of hard cheese that has undergone a rapid lactic acid fermentation process. It is made from cow's or sheep's milk, or from a mixture of sheep's milk and skimmed cow's milk. Kashkaval is a dairy product produced mainly in the Balkan Peninsula. Its rich content of proteins, fats, amino acids and vitamins add to its excellent taste. The final product is a cheese with a delicate and unobtrusive flavour. A pure, delicious and unique product for the whole family.
HANDMADE COW'S MILK CHEESE
Natural cow's milk cheese from Yarlovo farm, hand-made.
The farm is located 35 km from Sofia, in the village of Yarlovo (Samokov region).
Without preservatives and improvers.
CHEESE "SMILIAN"
Semi-hard Smilyan cheese from the Rhodope Mountains. The cheese is matured between 6-8 months.
CHEESE "KABA GAIDA"
A type of Dutch cheese with a balanced flavour reminiscent of bitter almond. With a very pleasant soft texture, delicate and pleasant aroma. Served separately, it reveals all its flavour, suitable for white wine.
CHEESE „TEIZE“
A semi-hard Swiss cheese with a pronounced aroma of fresh milk and a moderately salty taste with a very good elastic structure. It is usually served separately or as a savoury nuance between other types of cheese.
It melts well on cooked potatoes, toasted bread and meat.
Producer.