That's due to how old and indigenous this product has been to the whole Balkan region. Basically both of these cheeses are "feta", as they use the same basic recipe and process, as long as they are using at least 70% sheep mile and 30% goat milk. The reason for its scarcity is that they produce it in only one Bulgarian village called Cherni Vit. In the USA, many restaurants serve "Greek salad". Yes, Bulgarian sirene is a little more greasy and non-crumbly. In the United States, where name regulations do not apply, it’s often sold under the name “Bulgarian Feta.”The job for Sirene cheese, may now be to create a name for themselves, as they have a fantastic product. The differences will lay in the base flavor profile of the milk used. Bulgarian feta - Usually called 'white [brined] sirene' in Bulgaria, exports of this feta are typically made with 100% ewe's milk. (Real) Bulgarian Sirene is usually greasier, less crumbly and with more full-bodied taste than Feta, especially the Feta that isn't actually Greek. There's even room for cow's milk feta as long as the producer clearly shows on the packaging that they are not selling a true sheep and goat feta, but a different cow milk type feta.Again, the problem is politics, patriotism, and protectionism where it doesn't belong.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.So you can call it It is also known as “white brine sirene” or Bulgarian Feta. 5. In 800BC this was mainly a phoenician island, Greeks started to occupy it around 750BC. It may also be served as a table cheese.In Romania, the equivalent cheese is called “Telmea”Each brined white cheese from the Balkans and middle east are distinctly different but are made in a very similar way. Also, feta can be made from cows milk, this was my favoriteI suspect when importers sell these two cheeses to foreigners they don't differentiate between the two types of cheeses. The woven baskets were full of cheese, the folds were full of sheep and goats and all his pots, tubs and churns where he drew the milk, were full of whey. Rather than leapfrogging off the success of Feta – easier said than done of course.Although the word Feta cannot be used for non Greek cheese in the EU. This is the saltiest type of feta, with a firm yet creamy texture.We're all about slicing it up and dressing it with good olive oil, salt, and pepper. And Good feta is great too. To be honest, I don't even remember seeing Bulgarian feta cheese, only French and Greek.This question has become difficult to answer due to the politics that the EU plays with it's member countries. When it comes to Yoghurt, I have similar experience, except for the fact that I like Greek yoghurt better than Greek Feta. Greek feta crumbles readily so its very good as a topping and it can be grated as well. Sirene is the Bulgarian term for “white brine cheese”. Learn more about hiring developers or posting ads with us The white cheese is more consistent with American style feta cheese (although less salty and not as dry) and Bulgaria is very well known for producing this style of cheese. Sirene made from goat’s, cow’s or sheep’s milk or a combination of different kinds of milk. The Greek sailors were completely familiar with cheese making.

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.The October 2002 European Union bill limits the term feta to mean a brined cheese mad only from sheep’s milk or a mix of sheep and goat’s milk, with a max 30% of goat’s milk. The difference is that the "greek feta" is a bad copy unknown to the local peoples living in the region. Bulgarian feta - Usually called 'white [brined] sirene' in Bulgaria, exports of this feta are typically made with 100% ewe's milk. Here are some of my tips for buying the best!Chickpea and Feta Salad is wonderful served as a light lunch with a wedge of warm flatbread, or as a side dish to an array of grilled meats and seafood.Turn your leftover holiday lamb roast into an inviting Pita Board! There are several “white Brine cheeses” all over the Balkan and the Middle-East. But they cannot be called "Feta"In the Balkans they have what they call "white" cheese and feta. It looks the same (well - drier), but I can't seem to taste the aroma as I can with the Bulgarian. It would probably make an out-of-this-world kőrözött... damn, now I'm hungry.Interesting point.

It’s possible to consider this cheese was being made by locals in this region and the knowledge was passed on to Greek traders, prior to 800 BC.Though given the belief in the food science history community that cheese was made since at least 8000 BC, that was long before there was any such country as Greece. That's the beauty of allowing variation. Global marketing is the reason why "feta" has become known as being "Greek".I think the EU was wrong when they made their decision.