2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Green cheese is a type of mold cheese obtained by a special technology. Such cheeses are made in Switzerland and England. In our country there is a green cheese called Cherni Vit, produced only in the village of the same name in Teteven. Its existence has been forgotten for many years, but recently its star has finally risen. Green cheese is a variety of white brined cheese, which is the only moldy cheese on the Balkan Peninsula.
History of green cheese
The history of green cheese It began to be written many years ago, when large flocks of sheep were raised in the Balkan Mountains. In fact, the origin of the cheese is largely related to the lifestyle of the local people. In those days, shepherds often made cheese while grazing sheep on lush mountain pastures.
They left it in wooden pots, which, however, were not dense and for this reason the brine managed to drain. This left the cheese without liquid. Shortly before the beginning of autumn, the shepherds brought the cheese to the village, where it was stored in humid cellars, where the temperature was about 10 degrees. When opening the containers with cheese dairy products gets greenish mold. It is obtained from the interaction between the cheese and the humid and cold air.
Thus, quite by chance, the unique Bulgarian appeared green cheese. At first it was viewed with distrust by the Bulgarians, as it was considered unfit. For a while it even disappeared, but in 2007 it was rediscovered by an international organization and began to glorify the country at forums and exhibitions.
Eight years ago, the Bulgarian strange dairy product was presented at a significant exhibition in the Italian city of Bra. There, the green cheese quickly managed to catch the eye and was highly praised by the jury. The unique taste of the product so impresses the Italians that they follow in its footsteps. This is how they found themselves in Bulgaria and more precisely in the village of Cherni Vit.
Production of green cheese
Green cheese in Cherni Vit it is distinguished mainly by its noble mold, which appeared quite naturally. In mass cheese production, these processes are artificially caused. Green cheese mold appears in wooden pots where shepherds store dairy products. On the other hand, the characteristic climate of the Black Vit valley plays an important role in the production of cheese.
According to experts, the significant difference between day and night temperatures also affects the case. To get the special green cheese however, it is necessary to have one specific milk - the milk from the Teteven sheep, created thanks to folk selection. Green cheese is a seasonal product that ripens in the period from autumn to spring. During this time, its taste changes.
Characteristics of green cheese
Green cheese has a soft and delicate consistency due to the unpasteurized whole milk from which it is prepared. It has a characteristic smell and rich taste, able to touch even the most demanding gourmet. Its scent is strong and earthy. In fact, everyone who has tasted it says that it is the most delicious cheese they have ever tasted. It is characterized by greenish mold, which gives it an extremely interesting look. Thanks to these indisputable characteristics, it manages to rank proudly among the most impressive cheeses on the continent.
Cooking with green cheese
The unique taste of green cheese makes it suitable for a number of recipes. According to the few who managed to enjoy it, it can be combined with leafy vegetables and nuts. It can be given both a sweet and a slightly sour taste. This is done by spraying with balsamic vinegar or combined with a teaspoon of honey. It also turns out that its combination with chocolate is very successful and memorable. However, this is a very small part of the vast possibilities revealed before the remarkable Bulgarian cheese.
We offer you a very simple recipe with our unusual one green cheese:
Necessary products: 150 g green cheese, 4-5 tablespoons honey, 5 tablespoons coconut shavings
Method of preparation: Cut the green cheese into cubes. Heat the honey and pour it over the cheese. Sprinkle everything with coconut shavings and serve.
Preservation of green cheese
The history of green cheese it started a long time ago, but its fate is still not entirely clear. For the time being, it is grown only in individual households, as it cannot be put into mass production due to administrative obstacles. This can be fatal to the product and it can be lost forever. Green cheese is a significant part of our national culture, but at the moment it cannot be sold on the market due to non-compliance with hygiene standards imposed by Brussels.
The other obstacle is that, under European law, a product can only be registered as traditional for a region if it has been present in the trade network of that country for at least 25 years. However, the locals do not lose hope and do not stop believing that one day it will be legalized as a local product and will be able to attract tourists to the village, which in turn will ensure a livelihood for more people.
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