Kiselovo sheep's cheese was created with the authentic taste and high quality of Bulgarian tradition in mind. Made from pure sheep's milk collected from selected farms, this cheese offers a unique taste experience. The unique taste of sheep's milk gives the cheese a characteristic, rich aroma and creamy texture.
Culinary uses of Kiselovo Sheep Cheese
Kiselovo sheep cheese is a versatile product that can be used for various culinary purposes. Add it to fresh salads for a rich and rich taste. Cut it into pieces and serve it with olives, dried tomatoes and fresh bread. Grill it or bake it in the oven for a sophisticated appetizer with honey and walnuts. Use sheep's cheese to prepare various main dishes such as banitsa, stuffed peppers and others.
How to prepareSpecial Banitsa
Products
400 g of puff pastry 10 pcs marinated dried tomatoes the white part of 2 leeks 1/2 bucket of yogurt - 200 g 4 eggs 50 g melted butter 200 g yellow cheese 200 g sheep's cheese 250 g frozen spinach 2 tbsp oil
Method of preparation
Finely chop the leek and fry over low heat in the preheated oil for a minute. After 2 minutes, add the spinach to the onion, stir and salt. Remove from the heat and leave to cool. Beat the eggs together with the yogurt in a bowl. Crumble the cheese and add to the mixture together with the grated yellow cheese. Finely chop the dried tomatoes. Place three sheets of the rolled crust in a generously greased pan, brush well with melted butter. Spread the spinach with leek on top. Cover with three sheets of rolled crust. Brush with butter and sprinkle with the dried tomatoes. Place three more crusts and brush with butter. Spread the egg, cheese and yellow cheese mixture on top. Finally, cover the pie with two more crusts, and make slits on their surface. Brush the pie with melted butter. Bake in a moderately heated oven at 180C for 30 minutes until golden brown. Cover with a towel for 10 minutes, then cut and serve.
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