"Bulgarian yoghurt is one of the most iconic foods of Bulgaria, with deep roots in the history of the Balkans. Even the ancient Thracians who lived in our lands used fermented milk because they found that it lasted longer than fresh milk. This tradition has been passed down through the centuries, with the ancient Bulgarians continuing to use fermented milk to make yoghurt.

One of the key moments in the history of Bulgarian yoghurt was the discovery of Dr. Stamen Grigorov in 1905, who identified the two main microorganisms responsible for fermentation - Lactobacillus bulgaricus and Streptococcus thermophilus. This discovery laid the scientific foundation for the product and consolidated its uniqueness. Shortly afterwards, the Russian scientist Ilya Mechnikov linked the consumption of yoghurt to the longevity and good health of Bulgarians, which stimulated international interest in it.

Over the centuries, Bulgarian yoghurt has been produced and consumed as part of everyday life, preserving its unique properties thanks to the specific microflora characteristic of the region. This microflora, in which Lactobacillus bulgaricus plays a major role, gives the product not only a unique taste but also exceptional health benefits.

Today, Bulgarian yoghurt is recognised worldwide for its antimicrobial properties, its ability to lower cholesterol and its positive effect on the digestive system. It remains an integral part of Bulgarian culture and food traditions - a symbol of health and longevity."