In the past, thousands of flocks of sheep were raised in the Teteven Balkans. The inhabitants of the Teteven village of Cherni Vit have made cheese from their milk, which they have stored in wooden vessels. When the tub opened in the spring, mold formed when it interacted with the cool moist air. In the 1970s, wooden vessels have been replaced by plastic cans, and natural mold cheese almost disappeared. In 2007, experts from the international organization Slow Food organize an expedition to searching for the former green cheese. They came across a piece the size of a matchbox, forgotten in an old wooden vessel. They present green cheese from Cherni Vit at the World Cheese Fair in the Italian city of Bra.
Thus, the Bulgarian green cheese is rediscovered and highly valued, thanks to its quality and uniqueness. It is the focus of our gastro tour, as the green molded cheese is not an industrial product and cannot be found in stores. We will meet with its producers and will taste different types of it in a combination with proper wines.
The recipe for the mythical dish from the Bulgarian North – krokmach, is preserved in the Lukovit region. It is made from pure sheep’s milk only in the period August-September when the milk is thickest. We will meet with the producers of the krokmach. Lukovit is the only place in the world where early in the morning the probiotic Bulgarian sourdough for the traditional yogurt was extracted from the dew of the grasses. Dairies in the past were built in the mountains, not only because the cattle were there, but because the leaven was the purest and most useful there.