A Cheese with a Soul — Crafted the Old Way

The Madjarov dairy has been perfecting its craft for generations, following a time-honoured traditional recipe that has remained unchanged for decades. Here, far from industrial shortcuts, Sirene Madjarov is made with passion and dedication to authentic Bulgarian cheesemaking.

Rich, Honest Flavour

One bite and you'll know this cheese is the real thing. Its pronounced, full-bodied taste of fresh milk and cream is a testament to the quality of every step in its production. Every kilogram of Sirene Madjarov requires 7 litres of milk — a ratio that speaks volumes about its richness and authenticity.

From Clean Mountain Pastures

This semi-hard cheese in brine is made from sheep's milk sourced from sheep grazing on vast green meadows and rich vegetation in the clean mountain areas of Bulgaria. Thanks to this, the milk is of exceptional quality, rich in vitamins and minerals essential for our health.

Incredibly Versatile

Cheese Sirene Madjarov is a true all-rounder in the kitchen and beyond:

• 🍷 Wine pairing — pairs beautifully with both red and white wines
• 🥪 Sandwiches & snacks — melts perfectly or can be enjoyed sliced cold
• 🧀 On-the-go snack — a satisfying, natural bite wherever you are

Ingredients

Pasteurised sheep's milk, Bulgarian dairy cultures, rennet, salt.

Store at 0–4 °C. Ready for direct consumption.

Nutritional Information

Per 100 g of product:

A Heritage Product with Ancient Roots

Bulgarian white brined Cheeses Sirene and Kashkaval is a traditional dairy product with ancient origins on Bulgarian lands, born out of the necessity to preserve milk during the long winter months without refrigeration.

Historical Roots: The method of preservation in brine dates back to the times of the Thracians, who kept large herds and sought ways to conserve sheep's and goat's milk. Animal husbandry was a primary livelihood, and the brine (salt solution) allowed the cheese to mature and remain suitable for consumption for a long time.

Origin & Technology: The unique flavour and quality of Bulgarian cheese owe much to its specific microflora and symbiotic starter cultures, including lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus. Traditionally made from sheep's, cow's, goat's, buffalo's, or mixed milk.

European Recognition: In July 2023, the European Commission approved "Bulgarian White Brined Cheese" as a Protected Designation of Origin (PDO), officially protecting its unique heritage on the European market.