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The production takes place in an ecologically pure mountain region. The product is made of 100% sheep’s milk, according to an authentic Bulgarian recipe. The raw material used is full cream and of very high quality. Each kilogram of white brined cheese is obtained of 6,5 liters of raw milk. Neither preservatives nor milk powder are used. The ageing of the cheese lasts minimum 45 days.

The white brined cheese is offered in packaging, as follows: lithographic tins, plastic boxes, vacuum foil packages.

The product is suitable for: immediate eating, salads and hors d'oeuvres.

Old Liben recommends:

Rolls with Roast Peppers and White Brined Cheese

Cooking time: 40 minutes

Products:

  • 7 to 8 long fleshy peppers
  • 1 tomato
  • 100 grams of OLD LIBEN Sheep’s Milk White Brined Cheese
  • a bunch of spring onions
  • 10 to 15 stoned olives
  • 8 to 9 spoonfuls of oil
  • 2 to 3 spoonfuls of vinegar
  • 4 cloves of garlic
  • 1 tea spoonful of salt
  • 1 pinch of sugar
  • 4 stalks of dill
  • 4 stalks of parsley

Cooking:
The peppers are roasted, peeled and cleaned up from the seeds. The spring onions are put in boiling water for about 2 minutes. Immediately after that they are put into icy water. Each one of the cleaned peppers is divided into 2 equal parts. The tomato is cleaned up from the seeds and cut into layers. The cheese is cut into rectangular pieces. A piece of cheese, a layer of tomato and an olive are put on each piece of pepper. Then it is rolled and each roll is tied up with a leaf of onion. The oil and the vinegar are poured into a deep bowl. The garlic is smashed and added to them, together with the salt, the sugar and the chopped dill and parsley. This souse is poured over the rolls. It is recommended to keep the rolls in the souse for 3 to 4 hours prior to serving.

 
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