THE FIRST CULINARY FESTIVAL OF KRUTMACH IN THE VILLAGE OF KREPOST ON SEPTEMBER 7TH
The First Culinary Festival of Krutmach in the Dimitrovgrad village of Krepost will be held on September 7, 2025 at 11 a.m. in the yard of the Hristo Botev Primary School. The culinary festival will feature cheeses such as Krutmach, cheese in a pitcher, in a gourd, in clay and in a pot by Dobrina Delcheva and her husband Kiril Kirev, who have been working for years to restore old recipes, adding a modern interpretation to some of them. The result of their work are remarkable terroir cheeses.
The festive program will begin with musical performances by community centers and folk singing schools.
12.15 p.m. - demonstrations and tastings of master products from homemade cheeses, local farmers and craftsmen;
3 p.m. - "Eternal Bulgarian Songs" performed by Rosen Zhelyazkov from Burgas;
5 p.m. - the documentary "For a Few Lumps of Cheese" about Mina Vardzhieva - the Cheesemaker of Bulgaria, who is one of the most experienced practitioners in the country of Bulgarian homemade. A special guest of the Festival will be Salih Pasha – the master of the cheese from the Rhodope village of Borikovo. The guests will show live how interesting Bulgarian cheeses are made.
The culinary festival of KRUTMACH in the village of Krepost is organized by the Culinary Festivals of Bulgaria, the family of Kiril Kirev and Dobrina Delcheva, the Krepost village Hall and the Dimitrovgrad municipality.
More about KRUTMACH:
Also known as Katak or Krukmach, this is a dairy product with a sharp salty-sour taste. The word is of Turkish origin, it means “additive”. In Haskovo, the product is called Krutmach - a homemade creamy cheese that is made from old milk at the end of summer, when the sheep’s lactation ends. It is left to ferment, buried in the ground.
Traditionally, Krutmach is made in August and September. The milk is boiled in a water bath, then left in a dark and cool place. It is cooled by placing it in a larger container, to which cold water is often added. It is salted, but without adding cheese yeast and stirred every few hours, for several days.
The resulting blank is poured into jars, for acquiring a specific sharp-sour-salty taste.
The resulting product is long-lasting and can be used for several months, even years. Krutmach is most common in the southern parts of Bulgaria. It is ideal for direct consumption or for preparing appetizers or salads with the addition of roasted peppers, garlic, and spices.
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