Cheese Pastir is made from 100% fresh Bulgarian cow's milk, which is pasteurized at a temperature of 72 degrees. We use traditional Bulgarian yeast, Bulgarian herbal yeast and Black Sea salt. The maturation period is at least 60 days, which allows the taste and aromas to develop. Yeast: - Lactobacillus bulgaricus - Thermophilic Sterptococcus - Lactocous lactis - Lactobacillus casei from natural sources from different geographical regions of the Republic of Bulgaria. Now only €2.49