SOFIA, BULGARIA – The Bulgarian Ministry of Agriculture and Food has announced a controversial amendment to the state standard for cheese, a move that has ignited debate among dairy producers, consumer advocates, and traditionalists.
Under the new regulation, the maximum allowable water content in white brine cheese (sirene) will be increased to 65%, a shift that critics argue will compromise the integrity of Bulgaria’s traditional cheese-making methods.
The decision was discussed within the National Food Council before being put forward for public review in early 2025.
Proponents argue that the change will provide greater flexibility for cheese manufacturers, but opponents see it as a step towards mass-producing fast-ripening cheeses at the expense of centuries-old cheese-making traditions.
Dr. Sergey Ivanov, a representative of the consumer protection organization “Active Consumers,” has been vocal in his opposition to the amendment.
He warns that increasing the water content in white brine cheese could result in lower-quality products being sold under the guise of traditional cheese.
“The original method of producing white brine cheese maintains a humidity level of around 55%, which is essential for its distinct taste and texture,” he said.
“Even the previous standard of 60% was already stretching the boundaries of tradition, but this new increase to 65% effectively changes the nature of the product.”
Ivanov and other critics argue that the amendment will make it easier for manufacturers to produce and market fast-ripening cheeses that do not undergo the fermentation and aging process that defines authentic sirene.
These cheeses, produced quickly and cheaply, may lack the rich flavors and textures associated with Bulgaria’s renowned dairy products.
Furthermore, current laws do not penalize fast-ripening cheese production, leading some to worry that the new standard could blur the line between traditional and imitation cheese.
Dairy producers have also expressed concern, fearing that this change could undermine consumer trust in Bulgarian cheese, both domestically and internationally.
Many producers adhere to traditional fermentation processes that take time and require strict quality control measures.
“By raising the water content limit, the government is essentially encouraging the production of cheaper, lower-quality cheese,” said one dairy producer who wished to remain anonymous.
“This could ultimately hurt Bulgaria’s reputation as a country known for its high-quality dairy products.”
Supporters of the amendment, however, argue that modernizing cheese production standards could make the industry more competitive and cost-effective.
The Ministry of Agriculture has defended the change, stating that it aligns with evolving market trends and consumer preferences.
“The amendment does not prohibit traditional cheese-making; rather, it allows for greater diversity in production methods,” a ministry spokesperson said.
The decision has sparked a broader debate about the future of cheese production in Bulgaria and the importance of preserving traditional food heritage.
Consumer protection groups have vowed to continue opposing the change, fearing that it may set a precedent for further dilution of traditional food standards.
As public discussion on the amendment continues, the fate of Bulgaria’s beloved white brine cheese remains uncertain.
Whether the new standard will lead to an irreversible shift in cheese production or a compromise that balances tradition with modern efficiency is yet to be seen.
This article was created using automation technology and was thoroughly edited and fact-checked by one of our editorial staff members