For the fourth year in a row, the Teteven village of Cherni Vit will gather home cheese makers, BTA reported, citing to one of the organizers of the event, Tsvetan Dimitrov, who is a producer of green cheese.
The event is realized with the cooperation of the Municipality of Teteven and the town hall in the village of Cherni Vit.
For BTA, Dimitrov said that throughout the day there will be many presentations, demonstrations of making traditional foods and cheese, tastings of the oldest cheeses, as well as donkey milk. Homemade cheeses from different regions of Bulgaria and the Balkans, bread, honey, wine, etc. will be presented at the forum. Guests will be able to try seven-year-old cheese from Smilyan, as well as four- and two-year-old green cheese made in Cherni Vit.
„The variety of cheeses this year is great. We will have cheeses with spices, krommachi from representatives from all over Bulgaria, cheeses that are made in clay vessels - jars and pitchers, Dimitrov pointed out.
According to him, special attention will be paid to the theme of the utilization of wool during the holiday. “This year we will talk about it as a building material, because it appears again as a problem for the shepherds, since there is no one to buy it and nothing to do,” added Tsvetan Dimitrov.
He also stated that the presentations will be on different topics. We will also talk about Bulgarian wines. The animal husbandry institute in Kostinbrod will explain how the hens that no longer lay eggs can be used. An interesting sudjuk will be presented.
This year the holiday is Balkan, with participants from Serbia and North Macedonia
This year the celebration is Balkan, with participants from Serbia and North Macedonia. The guests will be able to get acquainted with the best cheeses of our neighbors, said Dimitrov. He expressed hope that in the future other countries in the Balkans will be involved in demonstrating cheeses forgotten from the past.
Dimitrov is also a cheese researcher, having studied 45 types, and only a few days ago he found a description of dolma cheese from Pomorie, which will be made for next year's holiday. According to him, the most delicious cheese is homemade, in which the human heart is invested. Research shows that local probiotic bacteria are preserved in all traditional homemade cheeses.
„Each of the participants will be able to present themselves on stage, because we want the cheese makers to show their craftsmanship. We will talk about the most interesting publications from the 19th and 20th centuries on the subject of cheese, Dimitrov said and added that those present will also get to know various culinary publications, and chef Rosen Chakarov will prepare recipes from his book.
This will be a culinary feast with an informative part. “We have set aside space and time for people to be able to communicate, because it is very important to have a sense of community and that traditions can bring us together without burdening and straining“, Tsvetan Dimitrov also said.