Sirene Starter
$ 4.49 – $ 14.99
Our Bulgarian Sirene (hard white brined cheese) starter makes a delicious sirene that turns out perfectly every time. Crumbly or creamy with excellent taste and great aroma, it’s never been easier to make your own sirene.
Select a pack size and get some now!
Bulgarian Sirene is a type of hard white cheese. It is very similar to the feta cheese variety but has a sharper, tarter taste and the most delicious aroma you can imagine thanks to the presence of lactobacillus bulgaricus lactic acid bacteria.
Our Sirene starter is made and packaged in Bulgaria. It is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free.
Making Sirene is very easy (see the steps here) and thanks to this starter your Sirene will turn out great every time. Guaranteed.
More Details
Ingredients: Live active lactic acid cultures (lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis, lactococcus cremoris, lactococcus dyacetylactis, lactococcus helveticus)
Type: Bulgarian sirene culture.
Strength: 1 gram of starter contains more than 25 billion cfu of lactic acid probiotic bacteria. 100% potency guaranteed.
Origin: Produced in Bulgaria.
Product Information
Get full product and nutritional information here
Make Your Own Sirene
Making Sirene is very easy and requires no special handling or aging, so you can easily and quickly do it at home.
Check here for sirene making steps.
Storage
Store in freezer. Use all at once.
6 reviews for Sirene Starter
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Amelia Parkin –
Hi Ivo,
I would like to make your cheese. Keep up the good work and thanks for providing a good survice. All best wishes, Milly
Davilyn –
Awesome!
Milena Golubareva –
I made it last night and it is turning from an experiment to a success story. Thank you.
mehdi mousavi –
We love cheese and getting ready to produce our cheeses in order to sale in Turkey.
We are small company(NOW) but have biiiiiiiiiig dreams
Dave –
Hello Ivo
With the Sirene starter I had now quite a success!
Very good! I recommend to *keep* the temperature of the milk after the sirene starter culture and the rennet have been added at 37 deg. C for 1.5h. Second store it for some days, it
will get more intense in taste, harder in consistency and also a little bit more sour, as I remeber it from my holidays in Bulgaria. There is nothing better to start a meal than with a “Shopska Salad” with fresh grated sirene cheese on the top of it.
Miguel –
The sirene was an experiment and it was amazing, instead of brining I have marinated the feta in olive oil with herbs…took a jar to a party, and guests lined up for a taste! Just wish I could order the sirene starter in a larger quantity to make consecutive batches.