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Distinctive Features
Bulgarit cheese typically presents as a small to medium-sized wheel, often weighing between 1 to 2 kilograms. Its exterior rind is usually thin, smooth, and pale yellow to light beige in color, sometimes bearing the imprint of the basket in which it was drained. The interior paste is firm yet pliable, boasting a closed texture with very few small, irregular eyes. It has a consistent ivory or off-white color throughout.
The cheese’s moisture content is moderate, placing it firmly in the semi-hard category. It offers a clean, milky aroma with subtle grassy and lactic notes. Upon tasting, Bulgarit reveals a gentle, mild flavor profile with a characteristic light saltiness that enhances its freshness. Its texture is notably elastic and smooth, making it excellent for both slicing and melting in various culinary applications.
Cheese Varieties
The classic Bulgarit cheese is made predominantly from sheep’s milk, which gives it a rich and distinctive base flavor. Some dairies produce a version using a blend of sheep’s and goat’s milk, which introduces a slightly sharper, tangier note to the profile. Another variety includes Bulgarit that has been aged for a slightly longer period, resulting in a firmer texture and a more pronounced salty flavor.
Some producers also offer a smoked Bulgarit, where the cheese is lightly cold-smoked over local woods. This process imparts a subtle smoky aroma and a golden hue to the rind without overpowering the cheese’s inherent mildness. While not as common, a version with added herbs, such as za’atar or thyme, exists, infusing the cheese with the aromatic flavors of the Israeli landscape.
History and Traditions
Bulgarit cheese is a relatively modern creation, developed by Israeli cheesemakers seeking to craft a local cheese that reflects the terroir of the Galilee region. Its production began in the late 20th century, alongside the growth of Israel’s boutique dairy industry. The cheese is named after the Bulgarian cheesemaking traditions that influenced some of its techniques, particularly the method of stretching and forming the curd.
The Galilee region is famous for its lush pastures and diverse agriculture, providing excellent quality milk from sheep and goats. This area is also known for its wineries and olive oil production. Bulgarit cheese is now a common feature in Israeli homes, especially during holiday meals and festive gatherings. It represents the innovative spirit of Israeli cuisine, which blends ancient traditions with new-world creativity.
Production Process
The production of Bulgarit starts with the collection of fresh, high-quality sheep’s milk, which is gently warmed. A specific starter culture and rennet are added to coagulate the milk, forming a solid curd. The curd is then cut into small pieces to release the whey, a process crucial for achieving the desired texture. The curds are heated and stretched, a technique that gives the cheese its characteristic elasticity.
After stretching, the warm curds are hand-molded into their traditional round shapes and placed in baskets to drain further. The cheeses are then brined in a saltwater solution for several hours, which seasons them and helps form the rind. Finally, the cheeses are aged for a short period, typically three to eight weeks, in a controlled environment. This aging allows the flavors to develop while maintaining the cheese’s moist, springy consistency.
Wine or Beverage Pairings
Bulgarit’s mild and slightly salty character pairs wonderfully with a variety of local Israeli wines. A crisp, dry white wine like a Sauvignon Blanc from the Galilee region complements its freshness without overwhelming it. Light-bodied reds, such as a Gamay or a young Pinot Noir, also work well, offering a fruity counterpoint to the cheese’s salinity.
For non-alcoholic options, a dry cider provides a refreshing apple note that cleanses the palate. A light lager beer can also be an excellent match, its carbonation and mild bitterness contrasting the cheese’s richness. For a traditional pairing, enjoy Bulgarit with a glass of ayran, a savory yogurt-based drink popular across the Middle East.
Suitable Fruit and Vegetables
Fresh, sweet fruits provide a lovely contrast to Bulgarit’s mild saltiness. Slices of crisp apple and juicy pear are classic companions that highlight its creamy texture. Sweet berries like strawberries or figs offer a burst of flavor that pairs beautifully with the cheese’s lactic notes. Melon, such as cantaloupe or honeydew, adds a refreshing and hydrating element to the pairing.
For vegetables, consider the bright, acidic flavors of tomatoes, either fresh or sun-dried. Roasted bell peppers, with their sweetness and slight smokiness, enhance the cheese’s complexity. Olives and cornichons provide a briny, tangy counterpoint that makes each bite of Bulgarit more interesting. A simple salad of cucumber and mint is another refreshing accompaniment.
Suitable Meat and Fish dishes
Bulgarit cheese melts beautifully, making it an excellent topping for grilled meats. Try it melted over a lamb burger or a chicken schnitzel for added richness and flavor. Its mild taste does not overpower delicate proteins, allowing the meat’s natural flavors to shine through. It can also be diced and added to salads containing grilled chicken or turkey.
For fish dishes, Bulgarit works well in a baked preparation with white fish like cod or halibut. Stuff a fish fillet with a mixture of spinach and grated Bulgarit before baking for a moist and flavorful result. It can also be crumbled over a seafood pasta or incorporated into a tuna melt sandwich. The cheese’s saltiness complements the natural salinity of many seafood options.
Presentation
Remove Bulgarit from the refrigerator at least 30 minutes before serving. This allows it to reach the ideal temperature of around 18 to 20 degrees Celsius, where its flavors and aromas are most pronounced. Present the cheese on a simple wooden board or a slate plate to create a rustic, appealing backdrop. Arrange the cheese whole or in large wedges to showcase its form and texture.
Use a sharp cheese knife for cutting and a separate spreading knife for softer applications. Provide small plates and napkins for guests. Accompany the cheese with its suggested pairings, such as fruits, nuts, and bread, arranged neatly around it. This creates an inviting and abundant cheeseboard that encourages sharing and exploration.
Recipe Ideas
Bulgarit and Za’atar Stuffed Dates
This recipe combines the sweet, caramel-like flavor of dates with the salty, creamy texture of Bulgarit cheese. The addition of za’atar, a classic Levantine spice blend, introduces an herby, tangy dimension that ties everything together. It is an incredibly simple yet impressive appetizer or snack that requires minimal preparation time. The contrast of flavors and textures makes it a guaranteed crowd-pleaser for any gathering.
These stuffed dates are perfect for parties, holiday meals, or as a sophisticated snack. They can be prepared ahead of time and assembled just before serving. The use of local Israeli ingredients like Bulgarit and za’atar celebrates the flavors of the region. This dish is also naturally gluten-free, making it suitable for a variety of dietary preferences.
- 12 Medjool dates
- 100g Bulgarit cheese, crumbled
- 2 tablespoons za’atar spice blend
- 1 tablespoon extra virgin olive oil
- Fresh mint leaves for garnish (optional)
- Preheat your oven to 180 degrees Celsius.
- Carefully make a lengthwise slit in each date and remove the pit.
- In a small bowl, mix the crumbled Bulgarit cheese with one tablespoon of za’atar.
- Gently stuff each date with the cheese mixture.
- Arrange the stuffed dates on a baking sheet and drizzle with olive oil.
- Bake for 5-7 minutes, just until the cheese is slightly melted.
- Remove from oven, sprinkle with the remaining za’atar, and garnish with mint leaves if desired. Serve warm.
Galilee-style Bulgarit and Herb Focaccia
This focaccia recipe highlights the melting qualities and mild flavor of Bulgarit cheese. It incorporates fresh herbs commonly found in the Galilee region, such as rosemary and thyme, infusing the bread with aromatic flavors. The cheese creates delicious pockets of richness throughout the soft, olive oil-rich dough. It is an excellent side dish for soups and salads or can be enjoyed on its own.
Making focaccia is a rewarding process that fills your kitchen with an incredible aroma. This version is a twist on the Italian classic, using Israeli cheese and Middle Eastern herbs for a local flavor profile. The result is a savory, satisfying bread that is perfect for sharing. It is best served warm from the oven, allowing the cheese to be at its most stretchy and flavorful.
- 500g strong bread flour
- 7g instant yeast
- 10g fine sea salt
- 350ml lukewarm water
- 80ml extra virgin olive oil, plus more for drizzling
- 200g Bulgarit cheese, cubed
- 2 sprigs fresh rosemary, needles stripped
- 1 tablespoon fresh thyme leaves
- Flaky sea salt for sprinkling
- In a large bowl, combine the flour, instant yeast, and fine sea salt.
- Add the lukewarm water and 50ml of the olive oil. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 220 degrees Celsius. Pour the remaining oil into a 23×33 cm baking tray.
- Press the dough into the tray, stretching it to fit. Dimple the surface with your fingers.
- Press the cubed Bulgarit cheese and herbs into the dimples. Drizzle with more oil and sprinkle with flaky salt.
- Bake for 20-25 minutes until golden brown. Let cool slightly in the pan before slicing and serving.
Similar Cheeses and Alternatives
If you enjoy Bulgarit, you might appreciate other semi-hard, mild sheep’s milk cheeses. Halloumi from Cyprus shares a similar springy texture and excellent grilling properties, though it is notably saltier. Israeli Tzfatit (Safed cheese) is another close relative, offering a similar mild and salty profile but with a denser, crumbly texture. For a European alternative, consider young Pecorino from Italy, which provides a sharper, more piquant sheep’s milk flavor.
For those seeking a cow’s milk alternative, a young Gouda or a mild Cheddar can provide a comparable melting quality and mildness, though with a different flavor base. Mozzarella, while much softer, shares the pleasant elasticity when melted. The key is to look for cheeses that are versatile, not too assertive, and have a good melting profile for cooking applications.
Bulgarit cheese: Questions and answers
What are the best pairings for Bulgarit cheese?
Pair Bulgarit cheese with crisp white wines like Sauvignon Blanc or light-bodied reds such as Pinot Noir. For food, serve it with fresh apples, pears, or olives to complement its mild saltiness. It also goes well with crusty bread and roasted vegetables for a balanced platter.
What are good substitutes for Bulgarit cheese?
If Bulgarit cheese is unavailable, try Halloumi or a mild Feta for similar saltiness and texture. Young Pecorino can also work in recipes requiring a semi-hard, sheep’s milk cheese. Adjust seasoning slightly as substitutes may vary in salt content and meltability.
Is Bulgarit cheese safe for everyone?
Bulgarit cheese is generally safe but should be avoided by those with sheep or goat milk allergies. Pregnant individuals should confirm it is made from pasteurized milk before consuming. Always follow storage guidelines to prevent bacterial growth and ensure safety.
What is the shelf life of Bulgarit cheese?
Unopened Bulgarit cheese typically lasts 2-3 weeks in the refrigerator when stored properly. Once opened, consume it within 7-10 days for the best quality and flavor. Always check for any off smells or mold as indicators it should be discarded.
Where can I buy Bulgarit cheese?
Look for Bulgarit cheese in specialty cheese shops, Middle Eastern markets, or well-stocked grocery stores. Some online retailers also carry it, especially those focusing on Israeli or Mediterranean products. Check the dairy article for wheels or pre-cut portions.
What is the proper way to cut Bulgarit cheese?
Use a sharp, non-serrated cheese knife to slice Bulgarit cheese into even wedges or cubes. For semi-hard textures like Bulgarit, apply gentle pressure to avoid crumbling. Clean the knife between cuts to maintain neat presentation and prevent sticking.
How should I eat Bulgarit cheese?
Enjoy Bulgarit cheese at room temperature, around 18-20°C, to appreciate its full flavor and aroma. Serve it on a cheeseboard with fruits like apples or figs and crusty bread. You can also cube it for salads or melt it in warm dishes for a creamy addition.
Does Bulgarit cheese need to be cooled?
Yes, Bulgarit cheese must be refrigerated at all times to maintain freshness and safety. Store it at a consistent temperature of 4°C to prevent spoilage and mold growth. Always return it to the fridge promptly after use to preserve its texture and flavor.
What is the best way to store Bulgarit cheese?
Wrap Bulgarit cheese tightly in wax paper or parchment, then place it in an airtight container in the refrigerator. Keep it in the vegetable drawer where the temperature is consistently around 4°C. This method prevents it from drying out and absorbing other food odors.
How do I use Bulgarit cheese in cooking?
Bulgarit cheese melts beautifully, making it ideal for topping grilled meats or baking with fish. You can grate it over pasta or slice it for sandwiches to add a mild, salty flavor. Its springy texture holds up well in hot dishes without becoming greasy.