We were founded 15 years ago in Plovdiv, Bulgaria. Matching European standards of quality we produce a range of fine cheeses including white brined cheese and kashkaval.

We are currently ranked in the top 5 cheese producers in Bulgaria, with an annual turnover of around €6m. Valued connections with Bulgaria's supermarkets and wholesalers have ensured that our cheese is available throughout Bulgaria.

Our success in our opinion is down to our attitude. We never compromise on quality. We source our milk locally and stringent quality control ensures that it arrives and is treated to the highest standard. Cutting and packaging is done by hand to add to the artisan feel of the cheese before it is packaged for your enjoyment.

Just to get your taste buds tingling:


White Brined Cheese

White cheese is lovingly produced using only the finest organic milk sourced from the Rhodopi Mountains. After being collected it is filtered and cooled before being transported to the dairy plant in specially equipped lorries that separate the different milk types.
Processing beings as soon as it arrives, pasteurisation takes place along with the addition of Lactobacillus Bulgaricus, famous as the additive of the world renowned Bulgarian yoghurt. As the milk begins to harden brine is added and the cheese is left to mature for 60 days.

The cheese is now ready for your enjoyment. It can be used in a variety of dishes, adding a taste of the Balkans to salads for example, alternatively why not add it to pastry dishes, popular in Bulgaria, Greece and Italy. It can even be served as a desert with fruits, honey and/or walnuts.


Kashkaval

Kashkaval is a hard amber cheese similar to mild cheddar. Like our white cheese it can be produced using milk from either cow, sheep or buffalo. After being collected it is filtered and cooled before being transported to the dairy plant in specially equipped lorries that separate the different milk types.

Processing beings as soon as it arrives, pasteurisation takes place along with the addition of Lactobacillus Bulgaricus, famous as the additive of the world renowned Bulgarian yoghurt. The next stage involves mechanical processing and cheddarisation. After evaporation of the cheddarised crusts it is left to mature for 60 days, allowing it to soften, become more elastic and acquire its unique aroma.
Why not grate it onto pasta or salads? Slice it for use in a sandwich or use it instead of mozzarella on a pizza. One thing's for sure, your children will be asking you to buy it each week!

With a production capacity of 50 tonnes daily we can readily adapt to supply the market as necessary, of this 50 tonnes a month has been set aside to satisfy the UK market both regional demand and that of Bulgarian nationals residing in the UK.

Please quote eSources UK when contacting us.