100% Milk Dairy Products "Vaklo Stado"
Our products meet the quality indicators set in the technological documentation and do not contain preservatives.
We control all productions to have the confidence that the product has the right composition and quality.
Cow's Milk Cheese
About The Product :
Cow’s Milk Cheese VAKLO STADO is made from 100% fresh Bulgarian cow’s milk. We use Bulgarian traditional sourdough, yellow yeast and Black Sea salt.
Taste: full-fat, distinctive
Aroma: natural, cow’s milk
Color: creamy yellow
Texture: medium-hard
Maturation: minimum 60 days
Storage: at a temperature of 2 to 4 degrees
Shelf life: 9 months – after opening up to 7 days
Packaging: from 200 g to 5 kg – vacuum
Sheep's Milk Cheese
About The Product :
Sheep’s Milk Cheese VAKLO STADO is made from 100% fresh Bulgarian sheep’s milk. We use Bulgarian traditional sourdough, yellow yeast and Black Sea salt.
Taste: full-fat, distinctive
Aroma: natural, sheep’s milk
Color: creamy yellow
Texture: medium-hard
Maturation: minimum 60 days
Cutting structure: Smooth surface with low serum release
Taste and aroma: Pleasant lactic – sour
Storage: at a temperature of 2 to 4 degrees
Shelf life: 9 months – after opening up to 7 days
Packaging: from 200 g to 5 kg – vacuum
Goat's Milk Cheese
About The Product :
Goat’s Milk Cheese VAKLO STADO is made from 100% fresh Bulgarian goat’s milk. We use Bulgarian traditional sourdough, yellow yeast and Black Sea salt. The ripening period is a minimum of 60 days, which allows the taste and aroma to develop.
Taste: full-fat, distinctive
Aroma: natural, goat’s milk
Color: creamy yellow
Texture: medium-hard
Maturation: minimum 60 days
Storage: in the refrigerator 2 to 4 degrees
Shelf life: 6-12 months – after opening up to 7 days
Packaging: 170 gr., Vacuum
Cow's Milk White Cheese
About The Product :
Cow’s Milk White Cheese VAKLO STADO is made from 100% fresh cow’s milk, which is pasteurized. Traditional Bulgarian sourdough, cheese yeast and salt are used. The ripening period is at least 60 days.
Taste: dense, milky, characteristic
Aroma: buttery, cow’s milk
Color: white to cream
Texture: medium-hard
Maturation: minimum 60 days
Storage: in the refrigerator 2 to 4 degrees
Shelf life: 6 months – after opening up to 7 days
Packaging: from 200 g to 0.800 g – vacuum
Packaging: 4 kg PVC bucket
Shelf life: 12 months – after opening up to 10 days
Sheep's Milk White Cheese
About The Product :
Sheep’s Milk White Cheese VAKLO STADO is made from 100% fresh sheep’s milk, which is pasteurized. Traditional Bulgarian sourdough, cheese yeast and salt are used. The ripening period is at least 60 days.
Taste: dense, milky, characteristic
Aroma: oily, sheep’s milk
Color: white to cream
Texture: medium-hard
Maturation: minimum 60 days
Storage: in the refrigerator 2 to 4 degrees
Shelf life: 6 months – after opening up to 7 days
Packaging: from 200 g to 0.800 g – vacuum
Packaging: 4 kg PVC bucket
Shelf life: 12 months – after opening up to 10 days
Goat's Milk White Cheese
About The Product :
Goat’s Milk White Cheese VAKLO STADO is made from 100% fresh goat’s milk, which is pasteurized. Traditional Bulgarian sourdough, cheese yeast and salt are used. The ripening period is at least 60 days.
Taste: dense, milky, characteristic
Aroma: buttery, goat’s milk
Color: white to cream
Texture: medium-hard
Maturation: minimum 60 days
Storage: in the refrigerator 2 to 4 degrees
Shelf life: 6 months – after opening up to 7 days
Packaging: from 200 g to 0.800 g – vacuum
Packaging: 4 kg PVC bucket
Shelf life: 12 months – after opening up to 10 days
Cow's Milk White Brined Cheese
About The Product :
Cow’s Milk White Brined Cheese VAKLO STADO is made from 100% fresh cow’s milk, which is pasteurized. Traditional Bulgarian sourdough, cheese yeast and salt are used. The ripening period is at least 60 days.
Taste: dense, milky, characteristic
Aroma: buttery, cow’s milk
Color: white to cream
Texture: medium-hard
Maturation: minimum 60 days
Storage: in the refrigerator 2 to 4 degrees
Packaging: tin 800 g, 4 kg and 13.5 kg
Shelf life: 12 months
Sheep's Milk White Brined Cheese
About The Product :
Sheep’s Milk White Brined Cheese VAKLO STADO is made from 100% fresh sheep’s milk, which is pasteurized. Traditional Bulgarian sourdough, cheese yeast and salt are used. The ripening period is at least 60 days.
Taste: dense, milky, characteristic
Aroma: oily, sheep’s milk
Color: white to cream
Texture: medium-hard
Maturation: minimum 60 days
Storage: in the refrigerator 2 to 4 degrees
Packaging: tin 800 g, 4 kg and 13.5 kg
Shelf life: 12 months
Goat's Milk White Brined Cheese
About The Product :
Goat’s Milk White Brined Cheese VAKLO STADO is made from 100% fresh goat’s milk, which is pasteurized. Traditional Bulgarian sourdough, cheese yeast and salt are used. The ripening period is at least 60 days.
Taste: dense, milky, characteristic
Aroma: buttery, goat’s milk
Color: white to cream
Texture: medium-hard
Maturation: minimum 60 days
Storage: in the refrigerator 2 to 4 degrees
Packaging: tin 800 g, 4 kg and 13.5 kg
Shelf life: 12 months
