Traditionally, Katak is made from the densest milk. This product is most widespread high in the mountains in the southern parts of Bulgaria.
The tradition of catacake production at this end is placing in a clay pot at a constant temperature in a well.
The mixture thus prepared is aged for a long time, in some cases for more than six months.
During the maturation of the product, the milk is thickened to obtain a specific salty taste.
When removed from the well, the pitcher breaks and the product is consumed directly without processing.
How to store and use?
Use by date: indicated on the package. Store at +1 to +6 ° C.
Contains 100% live Bulgarian yoghurt cultures Lactobacillus Bulgaricus and Streptococcus thermophilus
Ingredients: pasteurized cow's milk, cheese, salt, garlic, live Bulgarian yoghurt culture.