Bulgarian white cheese, similar to Greek feta, is a staple in Bulgarian cuisine known for its crumbly texture and tangy, salty flavor. Made from sheep’s, cow’s, or goat’s milk, this cheese is typically brined, which gives it its distinctive taste and preserves its moist, creamy consistency. It is often used in salads, pastries like banitsa, and as a table cheese. Kashkaval, another popular Bulgarian cheese, is a semi-hard yellow cheese made from cow’s or sheep’s milk. It has a smooth, firm texture and a rich, nutty flavor, making it ideal for grating, melting, or eating on its own. Both cheeses reflect Bulgaria’s rich dairy tradition and are integral to many traditional dishes, offering versatile and delicious options for various culinary uses.