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Cheese and dairy products
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A traditional oriental pasta filata cheese kept in brine. It is distinguished by its a distinctive fibrous (stringy) texture and a mildly salty taste. It is excellent as part of a cold mezze, in salads or as a side with fresh bread. Before eating it can be rinsed briefly with water if you prefer a less salty version.
Puck Sterilised Cream is distinguished by a rich, creamy consistency and a delicate milky taste. It is a versatile kitchen helper, ideal for enriching sauces and soups or for making desserts. It also tastes wonderful on its own, served with fresh fruit, honey or as a filling in traditional Arabic sweets.
Jasmeen grilling cheese (Grill Käse) is a traditional oriental semi-hard cheese in brine, made specially for cooking with heat. When grilled or fried in a pan it does not melt away but develops a beautifully golden crust while staying pleasantly soft and juicy inside. It has a gently salty, full flavour. It is excellent as a meat-free main course with a vegetable salad, in hot sandwiches or as part of a varied barbecue menu. Before cooking we recommend rinsing the cheese with water to soften the saltiness.
A traditional semi-soft brined cheese of the Akawi type, originating in the Middle East. It has a delicate, mildly salty flavour and a springy texture. It is excellent eaten as it is with Arabic bread, but its properties also make it ideal for grilling, frying or as a filling for traditional pastries and desserts.
Ingredients
Buffalo milk, live yoghurt cultures Lactobacillus bulgaricus and Streptococcus thermophilus.
Allergens: milk
Jameed is a fermented, dried yoghurt (often from sheep's or cow's milk) traditionally used as a base for sauces and soups in the Middle East; it is best known in the Jordanian national dish Mansaf. This product is a liquid, pasteurised form of jameed, ready for immediate use.
In Bulgaria, it is not merely an ordinary breakfast—kiselo mlyako is a national heritage and a symbol of health and vitality. Authentic Bulgarian yogurt owes its uniquely refreshing taste and firm texture to the legendary probiotic strain Lactobacillus delbrueckii subsp. bulgaricus, which thrives naturally and wild specifically in the Bulgarian microclimate
Labneh is a thick creamy cheese/yoghurt dip popular in Arabic cuisine. It is made from yoghurt that is left to drain, giving it a creamy texture and a gently tangy taste.
Use:
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as a spread with fresh bread, pita bread or vegetables
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as a dip with olive oil and herbs
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in sandwiches instead of cheese or butter
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part of mezze tables and oriental starters
In Bulgaria, it is not merely an ordinary breakfast—kiselo mlyako is a national heritage and a symbol of health and vitality. Authentic Bulgarian yogurt owes its uniquely refreshing taste and firm texture to the legendary probiotic strain Lactobacillus delbrueckii subsp. bulgaricus, which thrives naturally and wild specifically in the Bulgarian microclimate