Origin of raw material – 50% of own farm and first group farms from central northern Bulgaria.
Original Bulgarian starter cultures for cheese are used, giving a unique flavour of the product.
- It is characterized by high nutritional value, mainly due to the high content of essential proteins (17-18%) and milk fat (22-25%).
- It is rich in minerals, especially Ca and a variety of vitamins (especially A and D).
- The high content of amino acids, calcium and phosphorus makes it a valuable food in diseases associated with degradation of tissue protein or loss of calcium (rickets, osteoporosis).
- Because the cheese is rich in calcium, its daily consumption helps to strengthen the bones and prevents dental caries.
