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Tangra Bulgarian Feta - The Rise of a Great Cheese   

After years of absence emerges an original Bulgarian feta cheese made from 100% sheep’s milk under the brand name Tangra. Handcrafted in the Rhodope Mountains and imported by Tangra Group, you can enjoy the once forgotten, creamy taste of sheep feta. The Stratev family has passionately organized several villages in the Rhodope Mountains to revive the old traditions of Bulgarian cheese making.

The true connoisseurs of feta can rediscover in Tangra the velvety creamy texture and tangy taste of the original Bulgarian feta cheese. For those tasting feta for the first time, Tangra is a perfect choice for toppings or with breads and fruits. Unmatched, not only for the thousand years of Bulgarian cheese making tradition, but also for the smooth consistent texture and irreplaceable LB Bulgaricus starter.

Tangra Bulgarian Feta cheese is prepared from the natural milk of sheep in the Rhodope Mountains. The sheep graze on the fresh luscious grass and drink water from the pure mountain creeks and lakes. The Rhodope shepherds take particular care and pride in tending their animals. They let the sheep out early when the morning dew is still on the grass and bring them back to the huts late in the afternoon. The milk is pasteurised and the cheese is left to age for 60 days. Tangra Bulgarian Feta comes in brine, which keeps it fresh. People who prefer a milder tasting cheese, may soak Tangra in fresh water or milk before consumption.

During the 1960’s, the UN Food and Agricultural Organization (FAO) conducted a worldwide study of the composition of various types of milk and the respective cheeses. Bulgarian sheep’s milk and feta cheese ranked among the finest. 

Sheep’s milk contains around six percent protein, which is twice the protein content of cow’s milk. Having protein content that is 50% of the dry matter Tangra Feta is HEALTHIER and MORE NUTRITIONAL for you than other Fetas. The protein contains 18 free amino acids, nine of which are irreplaceable. These qualities result from the aging process with Lactobacterium Bulgaricus endoenzymes and Lactobacillus casei. The milk fat contains smaller quantities of polmitic and stearic acids, which makes it suitable for the diet of children and adults alike. Tangra Bulgarian Feta is rich in vitamins, such as A, B12, E and D. It is also an excellent source of calcium and phosphorus.

 ¨      Dietary properties: digestion is improved due to the L(+) lactic acid

¨      Biological properties: Streptococcus Thermophilus and Lactobacterium Bulgaricus starter improve the health of your digestive system by preventing the growth of detrimental intestinal flora

¨      Culinary properties: based on the fact that Tangra Bulgarian Feta belongs to the group of semi-soft cheeses and can be used for snacks, such as sandwiches, pizzas, salads and bakeries. It has also been successfully applied as a garnish to macaroni, spaghetti, noodles, baked goods, grapes and watermelon.

 Surprise your friends at your next party with a green salad sprinkled with Tangra Bulgarian Feta cheese, accompanied with light Rose or Sauvignon Blanc!

BULGARIAN WHITE SHEEP CHEESE TANGRA^™ 

NOTE: The white sheep cheese is characterized by the content of 18 (eighteen) free amino acids, 9 (nine) of which are unique irreplaceable ones. They result from the maturing of cheese with the endoenzymes of Lactobacterium Bulgaricus and Lactobacterium casei.

 USDA and FDA have declared Bulgaria to be free of BSE and FMD.