levskis

Levskis, also known as levski or levskiies, are a type of fermented dairy product traditionally made in Bulgaria and other Balkan countries. It is a soft, fresh cheese, similar in texture to feta, but typically with a milder, more delicate flavor. The name "levski" is believed to be derived from the Bulgarian word for "lion," possibly alluding to the cheese's strength of character or its origin in a region associated with lions.

The production of levskis involves the curdling of milk, usually cow's milk, though sheep or goat's milk may also be used. Rennet is added to the milk, causing it to coagulate. The resulting curds are then pressed to remove whey and allowed to mature. The cheese is often brined to preserve it and add a salty characteristic. Levskis can be enjoyed fresh, crumbled into salads, or incorporated into various cooked dishes like pastries and stews. Its versatility and distinctive taste have made it a staple in Balkan cuisine.