cheese

Belica 3

5 (a) šès li sa ìzdoa go ako mì trèbe sìrene jà si go pòtsira
maybe it’s six. I milk [them] and if it’s white cheese I need, I curdle [it].

14 (a) sìrište si ìma akò e dèset kilà mlèko šte tùriš dvè kàpki
You’ve got rennet. If it’s ten kilos of milk, you’ll put in two drops

15 (a) sìrište šte go zavìež da e tòplo da ne stìne
of rennet, you’ll wrap it up so it stays warm, so it doesn’t get cold.

16 (a) šte go zavìeš i šte čèkaš tò kato se potsìri
You’ll wrap it up and you’ll wait until it curdles.

17 (a) tò se odgòre izbìstri zelèn cvìk mu se kàzva
It gets clear on top, that’s called green [ = first] whey.

18 (a) togàva màlko lèko go razbṛ̀kvaš vəf ednò torbè otᵊ tenzùx kṛ̀pi
[And] then you stir it a little, and [take] a bag of cheesecloth, [some] cloth

20 (a) sì gu sìpvaš tàm precàždaš si gu
and pour it in, and strain it

24 (a) tovà što sè tečè ot kṛ̀pata vèče sìreneto si ostàja f cedìlničeto
The part that drains from the cloth – the cheese is what remains in the bag,

25 (a) a onòva se kàzva surovàtka
and that other [part] is called whey.

27 (a) i kato a nèa sedì dnèska si sirìl fčèra dnèska
And when – as for it – it sits. And what you’ve done, yesterday or today,

28 (a) šte sìpeš vɤf kazàn li e f kotèl li e
you’ll pour [it] into either a cauldron or a kettle,

29 (a) še kladèš ogɤ̀n'a še go svarìš pa na izvàra
and you’ll lay the fire, and you’ll boil it down to curds.

31 (a) i gu pòsle vèče cvikɤ̀ na prasèto
And [what remains] after that is [white] whey – for the pigs.

93 (a) a sìrenèto go narèžeš na filìjčeta natùraž go f kačèto
As for the white cheese, you cut it into slices and put it in a keg.

94 (a) napḷ̀ni se kačèto tùriš kàmika odgòre tò si pùšti vòda
You fill up the keg, put a stone on the top, and [some] water comes out.

95 (a) tò ə m vòda štò a pùšti se kàzva sulumùr
The water that comes out is called brine.

97 (a) trèbva da ə
You have to ...

99 (a) sì go čìstiš odgòre ako ne bàrneš desetìna dèna
… clean the top of it. If you don’t touch it for ten days or so

100 (a) tò fàne odgòre kajmàk tòa kajmàk trèbe a go fṛ̀liš
it gets this rancid film on top. You have to throw this part out.

101 (a) ako gò razbṛ̀kaš sɤs ə sulumùra sìreneto še zème da ti merìše
If you mix it with the brine then your white cheese will smell.

103 (a) a tòo kajmàk odgòre lèko šte si go fàneš
But as for the rancid film on top, you can easily scoop it off.

104 (a) šte si go fṛ̀liš šte si go očìstiš šte si go otrìeš
You’ll throw it out, and you’ll clean up, you’ll wipe off

105 (a) kačènceto naòkolo dodèka e bilò mòkro
the little keg all around where it got wet.

107 (a) i tè takà
And that’s how –

109 (a) takà se čùva i sìreneto ot sìrene do sìrene
that’s how you keep the white cheese from one cheese-making to the next.

Eremija 5

114 (c) ta u baìra pa ìma takòva bačìi tàm
Into the hills! And there is this dairy farm there.

116 (c) bìvolici muzàli pràat na ta sìren'e ta maslò tvà i če
They milked water buffaloes, they make both cheese and butter. It’s like –

Gela 2

28 (a) čèrɤn lɛ̀p sɨìrɤne f tulùmɤ stòr'enu əmə gà udrɛ̀žeš
Dark bread, white cheese made in skin bags. When you cut off

29 (a) rɔ̀žen lɛ̀p fəlìja ta gu ugrɛ̀eš i s enekvà sᶤìrɤne
a slice of rye bread and heat it up with this white cheese,

30 (a) kəkɔ̀f bɛ hùbəf a zgà nѐ̝ma tɤštɤm'èlɤ nèma
it was so nice. But now not even a single tablecloth.

Gorno Vŭršilo 2

74 (b) mlɛ̀koto go sìra sɤs vèče stàja pèt šèz godini go sìra
I make the milk into soft cheese. It’s been five or six years now that I’ve been doing this,

75 (b) i tàm ìma mɛ̀snostà cɛ̀reto ìma sofiànci vìlno mɛ̀stu
and there’s a place [called] Tsereto, there’s Sofia there – it’s a place for villas,

76 (b) i dovàždat i im prodàvam sìreneto xarèsvad go mnògo
and they come and I sell them the soft cheese. They like it a lot.

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Recommended Model for Citations

Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)
Babjak 1: 13-15. In: Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)

by Dr. Radut