Cheesemaking Class in Sofia with Tsvetan Dimitrov

Discover how milk becomes homemade cheese in this cheesemaking class in Sofia. Guided by Tsvetan Dimitrov from the village of Cherni Vit, you will explore a craft in which flavour, tradition and careful technique are equally important. It is an experience for you or someone close to you who enjoys authentic food and wants to understand how it is made, as well as taste it.

Learn from a specialist in forgotten Bulgarian cheeses

Tsvetan Dimitrov researches forgotten Bulgarian cheeses, is a master maker of green cheese and brings many years of culinary experience to the class. His work combines practical expertise with knowledge of old cheesemaking methods passed down through generations in Bulgaria. During the course, you will encounter both sides of that experience: the specific actions needed for a good result and the traditions behind them.

His enthusiasm for authentic products makes the course both practical and inspiring. As you work, you will discover how a cheese's story is connected to the way its milk is handled and the care given to every stage of production.

From choosing milk to storing the finished cheese

The training follows the complete process: selecting the milk, adding the starter culture, draining, shaping and storage. Rather than treating these as unrelated tasks, you will learn how they connect and how each one affects the finished cheese.

You will explore the nuances of texture, the balance of aromas and the processes involved in fermentation. Under Tsvetan's guidance, you will make different cheeses, including varieties made using heated curd, such as sulguni- and halloumi-style cheeses. You will get to know their soft, elastic character, substantial texture and versatility in different culinary uses.

The green cheese of Cherni Vit

A particular focus of the course is the green cheese from Cherni Vit, a Bulgarian speciality with its own history and distinctive flavour. You will have the opportunity to taste it and learn, step by step, how it is made. Your introduction to this cheese goes beyond sampling it to understanding the craftsmanship involved in its creation.

The small details that shape the result

The course is about more than memorising a technique. You will develop a feel for ingredient quality and for the way ingredients interact during fermentation. Temperature, timing, milk handling and salt levels are all explored as important factors that change the final result.

You will learn how paying attention to these details helps produce the intended consistency and aroma. The explanations connect traditional methods with practical application, giving you a foundation for continuing to make cheese at home with greater confidence and the satisfaction of understanding the process.

Hands-on learning at Atelier Nemigenchev

The class takes place at Atelier Nemigenchev in Sofia. Its welcoming setting and professional equipment give you space to experiment comfortably, watch Tsvetan's techniques up close and immediately put what you have seen into practice.

Here, cheesemaking becomes a complete culinary experience. You will discover the importance of care for the ingredients and attention to detail, along with the satisfaction of creating genuine, fresh food with your own hands.

Bring cheesemaking into your own kitchen

This introduction to the craft offers practical skills, inspiration and a closer connection to the history and traditions of cheesemaking. What you learn can help you turn your kitchen into a small home dairy and continue exploring what milk can become.

The idea is to see cheese as more than a finished food product. Making it can be an experience in its own right and a way to share flavours with the people close to you. Throughout the class, food brings together knowledge, craftsmanship and enjoyment, while the techniques you practise remain useful long after the final tasting.

Every participant takes an active role

This is not simply a demonstration for the group to watch. Every participant takes an active part in preparation and carries out tasks assigned during the training. The class reflects a real working environment, including its pace and practical demands. It is suited to people who are interested in cooking and willing to follow the instructor's guidance and get involved in the hands-on work.

The advertised duration is four hours. The group's pace can affect the running time, so the class may finish later than originally stated.

Tasting after the practical work

An alcoholic drink is served at the end of the course, once preparation is complete and participants are tasting what they have made. No alcoholic drinks are served during the practical work itself. This helps everyone maintain their concentration and supports a safe environment for the whole group.

What is included

• A place for one person on the culinary course with Tsvetan Dimitrov.
• Everything needed for the course.
• A copy of the recipes prepared during the class.
• Mineral water.
• An apron.
• A course completion certificate.

Practical details and schedule

• The class takes place in Sofia; Cherni Vit is the village associated with the instructor and the green cheese featured in the course.
• This is a group class with other participants whom you may not know beforehand.
• The minimum age is 18.
• The course is organised throughout the year on scheduled dates.
• The published schedule lists 9 October 2026 at 17:30; this date does not constitute a booking confirmation.
• The stated minimum advance booking period is 24 hours before the start.

Cancellation and gift vouchers

The organiser's stated policy allows free cancellation up to 120 hours before the booked start time. This condition applies to participation with the organiser and is not a general policy for all Adventico vouchers.

Choose an Adventico voucher for yourself, or give a cheese enthusiast the chance to explore this craft first-hand. The voucher is a gift for the experience, not an automatically confirmed reservation for a particular date.