26 Bulgarian companies are approved by The European Union to produce and export cheese.
Dairies have a veterinary number on the product label.
The Single National Quality Standard of white brined cheese ensures that manufactures has complied the original recipe and technology.
High quality cheese has the following parameters:
Quality brine is made from sour whey and salt, not from water and salt. It is a clear salty liquid with 10-12% salt content and a pleasant smell.
The good quality sheep’s milk cheese has a semi-hard moderately elastic texture.
Cow’s milk cheese texture is semi-hard with almost no elasticity. The low quality white brined cheese is soft, very friable, crumbly or too hard.
Cut Surface of Cheese
When you cut the cheese – inside it has to be whiter than its surface without any other colors. There should not be any layers, cracks and pores on the cut surface.
Quality cheese has a smooth porcelain fracture.
It depends on type of the milk and the substances formed during the cheese ripening.
For example the high quality cow’s cheese has the peculiar smell of cow’s milk – pleasant and intensive.
Taste also depends on type of the milk, stage of ripening of the cheese, quantity and quality of salt. Taste should not be peppery, hot, bitter or sour.
If the cow’s cheese has a good quality, solids should be less than 46%.
Affects the texture and nutritional value of the product. Usually fat content in cheese is measured according to solids and it is 47 – 50%. Fat related to total weight of cheese should be 23 – 25%.
Cheese usually contains 3 – 4% of salt and brine – 10 – 12%. Salt affects the texture, taste, consistency and expiration date of the product. If it is slightly salted, cheese is soft and has a short shelf-life. If it is too salty, texture is hard and its taste is unpleasant.