Starting 2013, Bulgarian dairy farms will be able to participate in the distribution of the annual duty-free allowances for dairy products exported to the US granted to EU Member States.
Before being allowed into the quotas, Bulgaria and Romania had to hold additional talks with the US within the World Trade Organization (WTO), which were wrapped up a few days ago, according to a media statement of the Bulgarian State Fund Agriculture (SFA).
In 2013, EU Member States will be entitled to preferential exports of slightly over 16 tons of cheese, which will be subject to lower duty rates....
We need more Bulgarian Feta Cheese in USA Supermarkets.
By far the Bulgarian Feta Cheese is the best in the world.
Let us not forget the yogurt from sheep and buffalo milk ixed with sweet honey.
My mouth is beginning to water, I think I need some Bulgarian wine to wet my lips in satisfaction than search the lips of a beautiful Bulgarian fair maiden.
This is the one I buy.
Order more than 20 and get the best discount
Maybe someone can confirm this for me, concerning buffalo and sheep milk.
I have seen this in Egypt (Feta Type), South Africa and Mosul, Iraq.
Years ago Albania used this metod when they had a herd of buffalo.
In Bulgaria the feta cheese is an art and tradition.
Oy vey!! You lot are savages.. :D
"Feta" only comes from Greece and should be made from a mixture of goat and sheep milk. "Sirene" comes from Bulgaria and is usually made from cow milk, although buffalo/sheet/goat varieties do exist.
Good sirene is as good as feta, in my view, but there is a tendency to make rubbish "cheese" without milk in Bulgaria - a true abomination fit only for penniless pensioners ;)
I can't imagine why anyone bothers to export even half-way decent cheese to the US (apart from to satisfy immigrants, of course) as Americans have no taste whatsoever and seem to believe that the garbage from Wisconsin masquerading as cheese is "the real deal" :( Not even penniless Bulgarians would eat THAT muck!!
Bulgarian Feta is much better than Greek Feta, since the Bulgarian soil and grazing is much better than Greece or Turkey.
The diversified Bulgarian climate is a contributing factor that leads to better taste.
What is missing Bulgarian Marketing!
Feta has its origin in Italian, meaning slice, and was adopted in Greek from Italian: Modern Greek (tyri) pheta, from tyri cheese + pheta slice, from Italian fetta — more at fettuccine
First Known Use: 1915
Now, FETA is being used as a type white cheese, sirene, just like xerox has become the verb for photocopying....
In the US, there are many Feta cheeses: Bulgarian, French, Greek, Israeli, Romanian...etc.
The Bulgarian soil, grazing and water makes the difference in feta cheese.
It is like California wines verses French, Italian, Spanish, Portuguese or Chile wines. It is all in the soil.
In Los Angeles the Bulgarian Feta is eaten with a shot of Ouzo which defeats the Bulgarian glamour.
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