сирене

From Proto-Slavic *syřenьje (“curdling”), a fossilized verbal noun of Proto-Slavic *syriti (“to congeal”) (whence Bulgarian съси́ря се (sǎsírja se, “to clot (for blood)”)). Cognate with Macedonian сирење (sirenje).

• IPA^(key): [ˈsirɛnɛ]

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си́рене • (sírene) n

1. (uncountable) curd cheese

   обезмасле́но си́рене ― obezmasléno sírene ― defatted cheese

   пика́нтно си́рене ― pikántno sírene ― strong cheese

   пря́сно (неузря́ло) си́рене ― prjásno (neuzrjálo) sírene ― green cheese

2. (countable) piece of cheese

   две сирена́ ― dve sirená ― two [lumps of] cheese

Typically refers to curd white (feta) cheese. Other sorts of curd cheese (yellow, red, etc.) are referred as кашкава́л (kaškavál). Moist and creamy sorts of cheese are known dialectally as бръ́ндза (brǎ́ndza).

• топе́но си́рене (topéno sírene, “processed cheese”)

• суро́в (suróv, “raw”)
  • суровина́ (suroviná, “raw material, good”)
• съси́рек (sǎsírek, “clot”)

• “сирене”, in Речник на българския език [Dictionary of the Bulgarian Language] (in Bulgarian), Sofia: Bulgarian Academy of Sciences, 2014
• “сирене”, in Речник на българския език [Dictionary of the Bulgarian Language] (in Bulgarian), Chitanka, 2010

• сериен (serien)

• IPA^(key): [sʲɪˈrʲenʲe]

сире́не • (siréne) f inan or f anim

1. dative/prepositional singular of сире́на (siréna)