CheeseXML 1.00
Bulgarian Feta (Peter Dixon)
Ingredients
| Whole milk, not ultra-pasteurized | 12 gal |
| CHOOZIT MT1, 2.5 DCU | 2.5 DCU |
| Single-strength rennet | 9 ml |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat milk to 93–94 °F Heat 100 lb milk to 93–94 °F. | Heat · Milk preparation · Temperature: 93.5 °F (93–94 °F) | |
| 2 | Culture 30 min Add 2.5 DCU MT1 (or 0.25 lb Aroma B + 0.25 lb Thermo B bulk). Ripen 30 minutes. | Step code · Ripening · Temperature: 93.5 °F · Time: 30 min · Addition: Amount: 2.5 DCU | |
| 3 | Rennet; floc 12–15 min × 6 Add 9 ml single-strength rennet. Flocculation 12–15 minutes × 6 (the sheet says usually about 70 min). | Step code · Coagulation · Temperature: 93.5 °F · Time: 70 min · Flocculation: 12 min × 6 · Until: Clean break · Addition: Amount: 9 ml | |
| 4 | Vertical 3 in squares; no horizontal cut Cut the curd vertically into 3-inch squares with a single-blade vertical knife. Do not cut horizontally. | Cut · Cutting · Size: 3 in · Curd cuts: Cut: Size: 3 in; Wait: 5 min; Cut: Size: 3 in · Settle: Duration: 5 min | |
| 5 | ½ lb/lb 2 h, then 1 lb/lb 1 h Press with ½ lb weight per 1 lb curd for two hours. Return to the forms and press 1 lb per lb curd one hour more. | Press · Pressing · Time: 3 h · Pressing: Stage: Duration: 2 h; Stage: Duration: 1 h; Duration: 3 h | |
| 6 | pH 5.40–5.50, then 23% brine 4 h/lb After this the curd should be pH 5.40–5.50. Cut into 4×4 inch blocks and put into saturated 23% brine for 4 hours per pound. Then 8% brine made from the make whey and salt. Finished cheese pH 4.50. | Step code · Salting · pH: 5.45 · Brining: Saturated: Yes; 8.8 hours per kg | |
| 7 | Age ≥ 3 months in 8% whey brine, 45–55 °F Traditionally at least 3 months. 45–55 °F for more than one year if cared for. Yield is not published. | Age · Aging · Temperature: 50 °F (45–55 °F) · Time: 90 d |
Bulgarian Feta (Peter Dixon)
Brined cheese · Difficulty: 4
Batch scale
Scale factor:
Description
Peter Dixon’s published Bulgarian feta sheet for 100 lb milk. Aged raw path: 2.5 DCU CHOOZIT MT1 (or 0.25 lb Aroma B + 0.25 lb Thermo B bulk). Heat 93–94 °F, ripen 30 min, 9 ml single-strength rennet. Floc 12–15 min × 6 (usually ~70 min). Cut vertically into 3-inch squares, no horizontal cut. Press ½ lb per lb curd 2 h, then 1 lb per lb 1 h. Curd pH 5.40–5.50; cut 4×4 in blocks; saturated 23% brine 4 hours per lb. Age in 8% whey brine at least 3 months, 45–55 °F. Finished pH 4.50. Yield is not published. The pasteurized fresh path on the same sheet doubles the starter — not used here. Distinct from Wallace C21 Bulgarian feta and from Dixon’s Greek feta.
Recipe details
- Style
- Brined cheese
- Country
- Bulgaria
- Region
- Westminster artisan sheet (Bulgarian feta)
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Raw, Not homogenized
- Milk volume
- 12 gal
- Active time
- 6 h
- Total time
- 90 d
- Scale
- For milk volume: 12 gal
Ingredients
- Whole milk, not ultra-pasteurized — 12 gal
Role: Base milk · Kind: Whole milk
- CHOOZIT MT1, 2.5 DCU — 2.5 DCU
Role: Culture · Kind: Culture
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
Dixon aged raw path: 2.5 DCU MT1, or 0.25 lb Aroma B bulk + 0.25 lb Thermo B bulk. Fresh pasteurized path on the same sheet doubles these amounts — not used here.
- Single-strength rennet — 9 ml
Role: Coagulant · Kind: Rennet
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Curd knife
- Slotted ladle
- Cheese hoop / mold
- Brine container
- Butter muslin / cheesecloth
- pH strips or meter
- Cheese press
- Follower
Process
Heat milk to 93–94 °F
Heat · Milk preparation
Heat 100 lb milk to 93–94 °F.
Temperature: 93.5 °F (93–94 °F)
Culture 30 min
Step code · Ripening
Add 2.5 DCU MT1 (or 0.25 lb Aroma B + 0.25 lb Thermo B bulk). Ripen 30 minutes.
Temperature: 93.5 °F · Time: 30 min · Addition: Amount: 2.5 DCU
Rennet; floc 12–15 min × 6
Step code · Coagulation
Add 9 ml single-strength rennet. Flocculation 12–15 minutes × 6 (the sheet says usually about 70 min).
Temperature: 93.5 °F · Time: 70 min · Flocculation: 12 min × 6 · Until: Clean break · Addition: Amount: 9 ml
Vertical 3 in squares; no horizontal cut
Cut · Cutting
Cut the curd vertically into 3-inch squares with a single-blade vertical knife. Do not cut horizontally.
Size: 3 in · Curd cuts: Cut: Size: 3 in; Wait: 5 min; Cut: Size: 3 in · Settle: Duration: 5 min
½ lb/lb 2 h, then 1 lb/lb 1 h
Press · Pressing
Press with ½ lb weight per 1 lb curd for two hours. Return to the forms and press 1 lb per lb curd one hour more.
Time: 3 h · Pressing: Stage: Duration: 2 h; Stage: Duration: 1 h; Duration: 3 h
pH 5.40–5.50, then 23% brine 4 h/lb
Step code · Salting
After this the curd should be pH 5.40–5.50. Cut into 4×4 inch blocks and put into saturated 23% brine for 4 hours per pound. Then 8% brine made from the make whey and salt. Finished cheese pH 4.50.
pH: 5.45 · Brining: Saturated: Yes; 8.8 hours per kg
Age ≥ 3 months in 8% whey brine, 45–55 °F
Age · Aging
Traditionally at least 3 months. 45–55 °F for more than one year if cared for. Yield is not published.
Temperature: 50 °F (45–55 °F) · Time: 90 d
Also known as
Dairy Foods Consulting Bulgarian Feta
Targets
pH at salting: 4.5; pH at demolding: 5.45
Aging
Duration: 90 d; Stage: Name: 8% whey brine; Duration: 90 d; Temperature: 50 °F (45–55 °F)
Packaging
In brine
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Bulgarian Feta — Dairy Foods Consulting / Westminster Artisan Cheesemaking; Creator: Peter Dixon, MS / Dairy Foods Consulting; Year: 2015; URL: https://static1.squarespace.com/static/552d4535e4b03d0c390b51a0/t/556325cde4b01df36d269afd/1432561101942/dfc+feta+bulgarian.pdf