white cheese (sirene)

Huhla 5

23 (a) icà sìren'e mlikò ə ftòrutu zəguv'àvəni du velìgd'èn' nìšto
eggs, cheese, milk. And in the second fast period of Easter, nothing.

Kralevo 2

50 (a) nəràsəš sɨ̀rencetu ili pək òdvərətə nə na ud gàt
you sprinkle onto it cheese or curds,

51 (a) d’èt tvà ìməme də kàž’em kràvə
from what we have, let’s say, [from] a cow

Oborište 1

103 (MM) e dobrè za kakvò gi glèdaxte vìe ofcè zə
O.K., then. Why did you raise and look after sheep? For –

106 (a) za sìrene
… for the cheese –

110 (a) mlekòto go izdoìm i precedìm go i m màlko tə gorèšto
we milk [the animal] and strain the milk, and when it’s cooled some –

111 (a) i go zèmem ta go potsìrim i stàne sìrene
and take it and put rennet in it, it becomes cheese

112 (a) precedìm go vɤf cedàlki
and we strain it in strainers.

114 (a) f kalɤ̀pe
in molds –

115 (MM) e dobrè de pràvite sìrene
O.K., so you make white cheese

133 (MM) čàkaj segà vìkaš precàdiž go
So wait now. You say you strain it –

134 (a) mi prec kato go izdòat od ofcète precedì sa mlekòto
Well you str- after they milk the sheep then you strain the milk

135 (MM) vɤf kakvò
Into what?

136 (a) vɤf kakvò vɤf tèndžuri ili vɤfᵊ ə kɤzàn gul’àmᵊ katò e mnògo mlekòto
Into what? Into pans, or into a big cauldron if there’s a lot of milk,

137 (a) i se tùri sìrištè i potsìri sa i
and you add rennet, and it ferments, and –

138 (MM) otkɤdè sìrište
Where do you get the rennet from?

139 (a) mi kupùvaxmè pa n’àkoga i pràvea ut ə ègnetḁtḁ
Well, we used to buy it. At one point they would make it from lambs –

140 (a) kato zakòlet ègneta ìmaše sìrište i sčùkaa gò
when they slaughter lambs there was rennet. They would pound it

141 (a) i tùrnat sòl razbɤ̀rkad go i go vɤf šišèto sa sìpe
and add salt, then stir it and you pour it into a bottle

142 (a) sɤs vòda se napràvi i se od nègo se sìreše
and make it with water and – That’s what you made cheese from.

143 (a) n’àkoga d’àdo mòj sìreše sè sɤs ə takòvo sìrište
At one time my grandfather made cheese only with this sort of rennet.

148 (MM) kɤdè go slàgaš slet tovà
Where do you put it after that?

149 (a) vɤvᵊ mlekòto bè
In the milk, of course!

150 (MM) nè kat sìreneto kato s se fàne
No, I mean the cheese once [the fermenting] starts up.

151 (a) sìreneto kat sa fàne sa razbɤ̀rka sɤs ednà takòva
When the cheese gets started, you stir it with a sort of …

154 (a) lopàtka i sa màlko sa utài pòsle go precedìm
… ladle, and it – it settles a bit and then you strain it into a –

155 (a) vɤf en takòva ednì ima si kalɤ̀pe takà se cedì
into – there are these molds, and then it filters out,

157 (a) i sa narèže pa na felìi pòsle kato se iscedì sìpvat
and then you cut it into slices. And after it’s strained they pour it [out]

158 (a) sa narèže i tùr’a se f kačètata sòli go
[then] you slice it and it put it in jugs, and salt it,

159 (a) f tenekìi f kačètḁ
in cans, in jugs –

176 (a) tò ne mòe po pèt šès v’àdra ml’àko mòže li
That’s not possible. Is it possible to [take] five or six buckets of milk –

177 (a) da go bìeš tì na rɤ̀ka tàm i da go sìriš
and to churn it by hand and get cheese from it?

Subscribe to white cheese (sirene)

Text copyright © 2011-2016 Ronelle Alexander and Vladimir Zhobov. Texts and other parts of the website may be copied only for non-commercial, research, or educational purposes, provided the source of the material is cited accordingly. Cited material may not include the entire website or substantial portions thereof.
Comments and questions may be addressed to bdlt@berkeley.edu.

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