Bulgaria to implement stricter dairy and cheese regulations

Bulgaria is working to implement new regulations for the production and labeling of dairy products, specifically targeting cheese and yellow cheese (kashkaval). The initiative aims to improve product quality, ensure transparency, and protect traditional Bulgarian dairy characteristics.

Proposed changes include setting a minimum dry matter content of 42 percent for products labeled as ‘cheese’ and removing the definition for ‘brined cheese with increased water content.’ For yellow cheese, new rules would specify it must be produced from raw milk through a continuous ripening process without intermediate products to prevent imitation of traditional varieties.

Minister of Agriculture and Food Plamen Abrovski stated that after November 1, products may only be called ‘cheese’ if they are prepared from milk. This follows findings from the ‘Active Consumers’ initiative, which revealed that many tested cheeses contained undeclared high water levels—sometimes exceeding 65%—and low fat content, suggesting the use of powdered milk. Recent inspections by the Bulgarian Food Safety Agency also led to the seizure of over half a ton of non-compliant food items, including melted cheeses and butter, during repackaging operations.