Kiselovo cow's cheese is known for its unique taste and quality, which are the result of carefully selected ingredients and traditional production methods. This is not just a white brine cheese, but a symbol of Bulgarian culture and taste. It is a traditional Bulgarian food, which is loved by young and old. The taste is specific to a mature product, moderately salty with pronounced acidity. The product is characterized by a specific softness and moderate density.
Culinary uses of Kiselovo Cow Cheese
Cow's cheese Kiselovo is not only a traditional Bulgarian product, but also a universal ingredient that can enrich any dish. Add it to your salads, appetizers, dishes, put it on a slice of bread, and why not in a banitsa and enjoy its unique taste.
How to prepareKiselovska topenitsa with eggs
Products
4 eggs 200 g of cow's cheese 4-5 roasted peppers - peeled and cut into strips 1 pinch of dried dill 1 -2 pinches of savory 4 cloves of garlic 200 g yogurt 4 slices of bread 4 pickles
Method of preparation
Boil and peel the eggs. In a bowl, put 3 pickles, the roasted peppers, garlic, dill, savory, garlic, yogurt and cheese. Add 3 eggs and the egg white of the fourth. Mash them. Toast the slices in a toaster or in a dry frying pan. Spread melted cheese on each slice and garnish with a strip of pickle, sprinkle with grated egg yolk.
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