"O queijo Sirene (em b\u00FAlgaro: \u0441\u0438\u0440\u0435\u043D\u0435, em maced\u00F4nio/maced\u00F3nio: \u0441\u0438\u0440\u0435\u045A\u0435: \u02C8sire\u0272e), oficialmente chamado de \"sirene branco em salmoura\" (em b\u00FAlgaro: \u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435: \u02C8bjalo sala\u02C8mureno \u02C8sirene); \u00E9 um tipo de queijo feito no Sudeste europeu, especialmente na Bulg\u00E1ria, Maced\u00F4nia do Norte e outros pa\u00EDses dos Balc\u00E3s. Originalmente feito de , mas com varia\u00E7\u00F5es usando leites mais baratos, como leite de vaca e ou at\u00E9 mesmo uma combina\u00E7\u00E3o de tipos. Tem cerca de 40% a 45% de gordura. Comumente produzido em blocos, e com uma textura levemente granular. Usado em t\u00E1buas de queijos, bem como saladas e na culin\u00E1ria em geral."@pt . . . . "Ser szopski, solan (bu\u0142g. \u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435, dos\u0142. bia\u0142y solony ser) \u2013 bu\u0142garski solankowy bia\u0142y ser owczy lub krowi zbli\u017Cony do fety. Jeden ze sk\u0142adnik\u00F3w da\u0144, m.in. sa\u0142atki szopskiej."@pl . . . "Sirene adalah keju segar dari negara Bulgaria yang dibuat dengan menggunakan susu sapi dan susu domba mentah. Keju ini memiliki tekstur yang lembut dan dijual dalam air asin. Keju Sirene merupakan versi dari keju Feta yang dibuat di Bulgaria. Keju Sirene pada awalnya dibuat dengan menggunakan susu kambing, namun susu yang umum digunakan sekarang adalah susu sapi dan susu domba atau kombinasi dari keduanya. Keju ini umumnya diproduksi dalam bentuk balok dan teksturnya sedikit kasar. Keju Sirene dapat digunakan dalam pembuatan salad dan juga dapat dipanggang. Selain itu, keju Sirene juga digunakan untuk membuat masakan tradisional Bulgaria yang disebut shopska salata dan menggunakan bahan-bahan seperti tomat, bawang bombay, lada, dan mentimun."@in . . "Sirene (queijo)"@pt . . "Sirene"@fr . . . . . "Bjalo Salamureno Sirene"@de . . . . . "1864794"^^ . "Balk\u00E1nsk\u00FD s\u00FDr je druh m\u011Bkk\u00E9ho s\u00FDra s typickou slanou chut\u00ED a b\u00EDlou barvou, kter\u00FD se vyu\u017E\u00EDv\u00E1 \u010Dasto p\u0159i v\u00FDrob\u011B zeleninov\u00FDch sal\u00E1t\u016F \u010Di \u0161opsk\u00E9ho sal\u00E1tu. Je napodobenina[zdroj?!] \u0159eck\u00E9ho s\u00FDru feta a bulharsk\u00E9 sirene, kter\u00FD byl vyr\u00E1b\u011Bn p\u016Fvodn\u011B z , koz\u00EDho a kravsk\u00E9ho ml\u00E9ka, ale sou\u010Dasn\u00E9 typy prod\u00E1van\u00E9 ve st\u0159edn\u00ED Evrop\u011B jsou vyr\u00E1b\u011Bny z kravsk\u00E9ho ml\u00E9ka. Skl\u00E1d\u00E1 se z 40 a\u017E 45 % tuku. Balk\u00E1nsk\u00FD s\u00FDr se skladuje v lehce slan\u00E9m n\u00E1levu, co\u017E udr\u017Euje jeho vlhk\u00FD stav a pom\u00E1h\u00E1 zachov\u00E1vat jeho chu\u0165. P\u0159i dlouhodob\u011Bj\u0161\u00EDm skladov\u00E1n\u00ED se doporu\u010Duje nalo\u017Eit ho do n\u00E1levu a nebo oleje a udr\u017Eovat p\u0159i teplot\u011B 4 a\u017E 8 \u00B0C. S\u00FDr m\u00E1 \u0161irokou \u0161k\u00E1lu pou\u017Eit\u00ED p\u0159i va\u0159en\u00ED i p\u0159i konzumaci. V zem\u00EDch sv\u00E9ho p\u016Fvodu je \u0161iroce vyu\u017E\u00EDv\u00E1n pro ochucov\u00E1n\u00ED j\u00EDdel, ale tak\u00E9 jako sou\u010D\u00E1st samotn\u00E9ho j\u00EDdla. Sou\u010Dasn\u011B se d\u00E1 i nakl\u00E1dat. Pod\u00E1v\u00E1 se jak s tepl\u00FDmi pokrmy, tak i se studen\u00FDmi."@cs . . . "\u30B7\u30EC\u30CD(Sirene\u3001\u30D6\u30EB\u30AC\u30EA\u30A2\u8A9E: \u0441\u0438\u0440\u0435\u043D\u0435)\u306F\u3001\u30D0\u30EB\u30AB\u30F3\u534A\u5CF6\u3001\u7279\u306B\u30AF\u30ED\u30A2\u30C1\u30A2\u3001\u30BB\u30EB\u30D3\u30A2\u3001\u30DE\u30B1\u30C9\u30CB\u30A2\u3001\u30D6\u30EB\u30AC\u30EA\u30A2\u3001\u30EB\u30FC\u30DE\u30CB\u30A2\u3001\u30A2\u30EB\u30D0\u30CB\u30A2\u3001\u30E2\u30F3\u30C6\u30CD\u30B0\u30ED\u3001\u3055\u3089\u306B\u30A4\u30B9\u30E9\u30A8\u30EB\u7B49\u3067\u4F5C\u3089\u308C\u308B\u5869\u6F2C\u3051\u30C1\u30FC\u30BA\u306E\u4E00\u7A2E\u3067\u3042\u308B\u3002\u30E4\u30AE\u4E73\u3001\u7F8A\u4E73\u3001\u725B\u4E73\u307E\u305F\u306F\u305D\u308C\u3089\u306E\u6DF7\u5408\u304B\u3089\u4F5C\u3089\u308C\u308B\u3002\u82E5\u5E72\u3082\u308D\u304F\u3001\u542B\u6C34\u7387\u306F\u7D0452-54%\u3001\u4E7E\u71E5\u8CEA\u91CF\u4E2D\u306E\u8102\u80AA\u542B\u91CF\u306F\u7D0444-48%\u3067\u3042\u308B\u3002\u304D\u3081\u306E\u7C97\u3044\u30D6\u30ED\u30C3\u30AF\u72B6\u306B\u4F5C\u3089\u308C\u308B\u3002\u305D\u306E\u307E\u307E\u98DF\u3079\u305F\u308A\u3001\u30B5\u30E9\u30C0\u3084\u713C\u304D\u6599\u7406\u306B\u4F7F\u308F\u308C\u308B\u3002 \u30D6\u30EB\u30AC\u30EA\u30A2\u3067\u306F\u3001\u30B7\u30EC\u30CD\u3068\u3044\u3046\u8A00\u8449\u306F\u30C1\u30FC\u30BA\u5168\u822C\u3092\u6307\u3059\u304C\u3001\u3053\u306E\u5730\u57DF\u3067\u4F5C\u3089\u308C\u308B\u5869\u6F2C\u3051\u30C1\u30FC\u30BA\u3092\u7279\u5B9A\u3057\u3066\u6307\u3059\u5834\u5408\u3082\u3042\u308B\u3002"@ja . "O queijo Sirene (em b\u00FAlgaro: \u0441\u0438\u0440\u0435\u043D\u0435, em maced\u00F4nio/maced\u00F3nio: \u0441\u0438\u0440\u0435\u045A\u0435: \u02C8sire\u0272e), oficialmente chamado de \"sirene branco em salmoura\" (em b\u00FAlgaro: \u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435: \u02C8bjalo sala\u02C8mureno \u02C8sirene); \u00E9 um tipo de queijo feito no Sudeste europeu, especialmente na Bulg\u00E1ria, Maced\u00F4nia do Norte e outros pa\u00EDses dos Balc\u00E3s. Originalmente feito de , mas com varia\u00E7\u00F5es usando leites mais baratos, como leite de vaca e ou at\u00E9 mesmo uma combina\u00E7\u00E3o de tipos. Tem cerca de 40% a 45% de gordura. Comumente produzido em blocos, e com uma textura levemente granular. Usado em t\u00E1buas de queijos, bem como saladas e na culin\u00E1ria em geral."@pt . "Ser szopski, solan (bu\u0142g. \u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435, dos\u0142. bia\u0142y solony ser) \u2013 bu\u0142garski solankowy bia\u0142y ser owczy lub krowi zbli\u017Cony do fety. Jeden ze sk\u0142adnik\u00F3w da\u0144, m.in. sa\u0142atki szopskiej."@pl . . "Le sirene, ou sirenje (en bulgare : \u0441\u0438\u0440\u0435\u043D\u0435 ; prononc\u00E9 : [\u02C8sire\u0272e] ; en serbo-croate : \u0441\u0438\u0440, sir ; en albanais : djath i bardhe), aussi connu sous le nom de \u00AB fromage en saumure blanc \u00BB (en bulgare : \u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435) est un type de fromage en saumure du sud-est de l'Europe, consomm\u00E9 en particulier en Bulgarie, en Croatie, en Serbie, en R\u00E9publique de Mac\u00E9doine, en Roumanie, en Albanie, au Mont\u00E9n\u00E9gro et aussi en Israel. Il est produit \u00E0 base de lait de ch\u00E8vre, de brebis ou de vache ou d'une combinaison de ces laits. Il est l\u00E9g\u00E8rement granuleux avec au minimum 46-48 % de mati\u00E8re s\u00E8che et une teneur en mati\u00E8res grasses dans la mati\u00E8re s\u00E8che d'environ 44-48 %. Il est g\u00E9n\u00E9ralement produit par blocs et a une texture l\u00E9g\u00E8rement granuleuse. Il est utilis\u00E9 comme fromage de table, ainsi que dans les salades et la cuisine (kachamak, patatnik)."@fr . . . . . . . . . . . . "Balk\u00E1nsk\u00FD s\u00FDr je druh m\u011Bkk\u00E9ho s\u00FDra s typickou slanou chut\u00ED a b\u00EDlou barvou, kter\u00FD se vyu\u017E\u00EDv\u00E1 \u010Dasto p\u0159i v\u00FDrob\u011B zeleninov\u00FDch sal\u00E1t\u016F \u010Di \u0161opsk\u00E9ho sal\u00E1tu. Je napodobenina[zdroj?!] \u0159eck\u00E9ho s\u00FDru feta a bulharsk\u00E9 sirene, kter\u00FD byl vyr\u00E1b\u011Bn p\u016Fvodn\u011B z , koz\u00EDho a kravsk\u00E9ho ml\u00E9ka, ale sou\u010Dasn\u00E9 typy prod\u00E1van\u00E9 ve st\u0159edn\u00ED Evrop\u011B jsou vyr\u00E1b\u011Bny z kravsk\u00E9ho ml\u00E9ka. Skl\u00E1d\u00E1 se z 40 a\u017E 45 % tuku. Balk\u00E1nsk\u00FD s\u00FDr se skladuje v lehce slan\u00E9m n\u00E1levu, co\u017E udr\u017Euje jeho vlhk\u00FD stav a pom\u00E1h\u00E1 zachov\u00E1vat jeho chu\u0165. P\u0159i dlouhodob\u011Bj\u0161\u00EDm skladov\u00E1n\u00ED se doporu\u010Duje nalo\u017Eit ho do n\u00E1levu a nebo oleje a udr\u017Eovat p\u0159i teplot\u011B 4 a\u017E 8 \u00B0C."@cs . . . . . . "Der Bjalo Salamureno Sirene (\u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435), h\u00E4ufig auch nur als Sirene (\u0441\u0438\u0440\u0435\u043D\u0435, \u02C8sir\u025Bn\u025B) und im deutschsprachigen Raum auch als Bulgarischer Schafsk\u00E4se bekannt, ist ein beliebter und bekannter Salzlakenk\u00E4se aus Bulgarien, der traditionell aus Schafsmilch hergestellt wird. Die urspr\u00FCngliche Herstellung geschah dabei ausschlie\u00DFlich f\u00FCr den Eigenbedarf der Milchbauern; mit dem Anstieg der Nachfrage wird er mittlerweile jedoch auch industriell sowie als Bjalo Salamureno Sirene ot krave mleko auch aus Kuhmilch produziert."@de . "\u30B7\u30EC\u30CD"@ja . . "N/A"@en . . "Sirene"@en . . . . . . "Sirene (b\u00FAlgaro: \u0441\u0438\u0440\u0435\u043D\u0435; macedonio: \u0441\u0438\u0440\u0435\u045A\u0435, sirenje; Serbo/Croata: \u0441\u0438\u0440, sir) es un tipo de queso blanco muy popular como ingrediente en la gastronom\u00EDa de Bulgaria y Macedonia del Norte, adem\u00E1s de los pa\u00EDses circundantes. Se suele elaborar con leche de vaca aunque no es raro que se encuentren versiones de leche de oveja o incluso mezcla. El contenido de grasa que ronda los 40-45 %. Se produce en bloques y posee una textura muy granulosa. Suele servirse en tablas de quesos, ensaladas o fundido al horno. Aunque el queso sirene originario se hac\u00EDa con leche de cabra, hoy en d\u00EDa no existen versiones de \u00E9l con esta leche."@es . . . "Sirene (Albanian: djath\u00EB i bardh\u00EB; Bulgarian: \u0441\u0438\u0440\u0435\u043D\u0435 [\u02C8sir\u025Bn\u025B]; Macedonian: \u0441\u0438\u0440\u0435\u045A\u0435; Serbian: \u0441\u0438\u0440/sir) also known as \"white brine sirene\" (Bulgarian: \u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina, North Macedonia, Romania, Albania, Greece and also in Israel and Lebanon. It is made of the milk of goats, sheep, or cows, or a mixture of these. It is slightly crumbly, with at least 46\u201348% of dry matter containing 44\u201348% of fat. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, in salads, and in baking."@en . "Sirene adalah keju segar dari negara Bulgaria yang dibuat dengan menggunakan susu sapi dan susu domba mentah. Keju ini memiliki tekstur yang lembut dan dijual dalam air asin. Keju Sirene merupakan versi dari keju Feta yang dibuat di Bulgaria. Keju Sirene pada awalnya dibuat dengan menggunakan susu kambing, namun susu yang umum digunakan sekarang adalah susu sapi dan susu domba atau kombinasi dari keduanya. Keju ini umumnya diproduksi dalam bentuk balok dan teksturnya sedikit kasar. Keju Sirene dapat digunakan dalam pembuatan salad dan juga dapat dipanggang. Selain itu, keju Sirene juga digunakan untuk membuat masakan tradisional Bulgaria yang disebut shopska salata dan menggunakan bahan-bahan seperti tomat, bawang bombay, lada, dan mentimun."@in . . "7889400.0"^^ . "1118593307"^^ . . . . . . . . . . "Sirene (formaggio)"@it . . . . "Depends on variety"@en . "\u0633\u064A\u0631\u064A\u0646\u064A"@ar . . . . . . . "Depends on variety"@en . "Sirene (Albanian: djath\u00EB i bardh\u00EB; Bulgarian: \u0441\u0438\u0440\u0435\u043D\u0435 [\u02C8sir\u025Bn\u025B]; Macedonian: \u0441\u0438\u0440\u0435\u045A\u0435; Serbian: \u0441\u0438\u0440/sir) also known as \"white brine sirene\" (Bulgarian: \u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina, North Macedonia, Romania, Albania, Greece and also in Israel and Lebanon. It is made of the milk of goats, sheep, or cows, or a mixture of these. It is slightly crumbly, with at least 46\u201348% of dry matter containing 44\u201348% of fat. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, in salads, and in baking."@en . "Sirene cubes"@en . . . . "Milk of goats, sheep, cows"@en . . "\u0633\u064A\u0631\u064A\u0646\u064A \u0623\u0648 \u0633\u064A\u0631\u064A\u0646\u064A\u064A ((\u0628\u0627\u0644\u0628\u0644\u063A\u0627\u0631\u064A\u0629: \u0441\u0438\u0440\u0435\u043D\u0435)\u200F, ; \u0644\u063A\u0629 \u0635\u0631\u0628\u064A\u0629 \u0643\u0631\u0648\u0627\u062A\u064A\u0629: \u0441\u0438\u0440, sir, \u0644\u063A\u0629 \u0623\u0644\u0628\u0627\u0646\u064A\u0629: djath i bardhe) \u0647\u0648 \u0646\u0648\u0639 \u0645\u0646 \u0627\u0644\u0623\u062C\u0628\u0627\u0646 \u064A\u0635\u0646\u0639 \u0641\u064A \u062C\u0646\u0648\u0628 \u0634\u0631\u0642 \u0623\u0648\u0631\u0648\u0628\u0627\u060C \u062E\u0627\u0635\u0629 \u0641\u064A \u0643\u0631\u0648\u0627\u062A\u064A\u0627 \u0648\u0635\u0631\u0628\u064A\u0627 \u0648\u062C\u0645\u0647\u0648\u0631\u064A\u0629 \u0645\u0642\u062F\u0648\u0646\u064A\u0627 \u0648\u0628\u0644\u063A\u0627\u0631\u064A\u0627 \u0648\u0631\u0648\u0645\u0627\u0646\u064A\u0627 \u0648\u0623\u0644\u0628\u0627\u0646\u064A\u0627 \u0648\u0627\u0644\u062C\u0628\u0644 \u0627\u0644\u0623\u0633\u0648\u062F \u0648\u0641\u064A \u0625\u0633\u0631\u0627\u0626\u064A\u0644 \u0623\u064A\u0636\u0627\u064B. \u062A\u0635\u0646\u0639 \u0647\u0630\u0647 \u0627\u0644\u062C\u0628\u0646\u0629 \u0645\u0646 \u062D\u0644\u064A\u0628 \u0627\u0644\u0645\u0627\u0639\u0632 \u0623\u0648 \u0627\u0644\u063A\u062A\u0645 \u0623\u0648 \u0627\u0644\u0628\u0642\u0631 \u0623\u0648 \u062E\u0644\u064A\u0637 \u0645\u0646 \u0647\u0630\u0647 \u0627\u0644\u0623\u0646\u0648\u0627\u0639. \u062A\u0643\u0648\u0646 \u0647\u0630\u0647 \u0627\u0644\u062C\u0628\u0646\u0629 \u0645\u0641\u062A\u062A\u0629 \u0642\u0644\u064A\u0644\u0627\u064B\u060C \u0646\u0633\u0628\u0629 \u0627\u0644\u0645\u0627\u062F\u0629 \u0627\u0644\u062C\u0627\u0641\u0629 \u062A\u0628\u0644\u063A 46-48% \u0648\u0646\u0633\u0628\u0629 \u0627\u0644\u062F\u0647\u0648\u0646 \u0641\u064A\u0647\u0627 \u062D\u0648\u0627\u0644\u064A 44-48%. \u064A\u064F\u0646\u062A\u062C \u0647\u0630\u0627 \u0627\u0644\u062C\u0628\u0646 \u0639\u0627\u062F\u0629\u064B \u0639\u0644\u0649 \u0647\u064A\u0626\u0629 \u0642\u0637\u0639 \u0643\u0628\u064A\u0631\u0629 \u0648\u062A\u0643\u0648\u0646 \u0630\u0627\u062A \u0628\u0646\u064A\u0629 \u062D\u0628\u064A\u0628\u064A\u0629 \u0642\u0644\u064A\u0644\u0627\u064B. \u064A\u062A\u0645 \u062A\u0646\u0627\u0648\u0644 \u0647\u0630\u0627 \u0627\u0644\u062C\u0628\u0646 \u0645\u0628\u0627\u0634\u0631\u0629 (\u062F\u0648\u0646 \u0637\u0628\u062E) \u0643\u0645\u0627 \u064A\u0633\u062A\u062E\u062F\u0645 \u0641\u064A \u0627\u0644\u0633\u0644\u0637\u0627\u062A \u0648\u0641\u064A \u0627\u0644\u062E\u0628\u064A\u0632."@ar . "4630"^^ . . . "\u30B7\u30EC\u30CD(Sirene\u3001\u30D6\u30EB\u30AC\u30EA\u30A2\u8A9E: \u0441\u0438\u0440\u0435\u043D\u0435)\u306F\u3001\u30D0\u30EB\u30AB\u30F3\u534A\u5CF6\u3001\u7279\u306B\u30AF\u30ED\u30A2\u30C1\u30A2\u3001\u30BB\u30EB\u30D3\u30A2\u3001\u30DE\u30B1\u30C9\u30CB\u30A2\u3001\u30D6\u30EB\u30AC\u30EA\u30A2\u3001\u30EB\u30FC\u30DE\u30CB\u30A2\u3001\u30A2\u30EB\u30D0\u30CB\u30A2\u3001\u30E2\u30F3\u30C6\u30CD\u30B0\u30ED\u3001\u3055\u3089\u306B\u30A4\u30B9\u30E9\u30A8\u30EB\u7B49\u3067\u4F5C\u3089\u308C\u308B\u5869\u6F2C\u3051\u30C1\u30FC\u30BA\u306E\u4E00\u7A2E\u3067\u3042\u308B\u3002\u30E4\u30AE\u4E73\u3001\u7F8A\u4E73\u3001\u725B\u4E73\u307E\u305F\u306F\u305D\u308C\u3089\u306E\u6DF7\u5408\u304B\u3089\u4F5C\u3089\u308C\u308B\u3002\u82E5\u5E72\u3082\u308D\u304F\u3001\u542B\u6C34\u7387\u306F\u7D0452-54%\u3001\u4E7E\u71E5\u8CEA\u91CF\u4E2D\u306E\u8102\u80AA\u542B\u91CF\u306F\u7D0444-48%\u3067\u3042\u308B\u3002\u304D\u3081\u306E\u7C97\u3044\u30D6\u30ED\u30C3\u30AF\u72B6\u306B\u4F5C\u3089\u308C\u308B\u3002\u305D\u306E\u307E\u307E\u98DF\u3079\u305F\u308A\u3001\u30B5\u30E9\u30C0\u3084\u713C\u304D\u6599\u7406\u306B\u4F7F\u308F\u308C\u308B\u3002 \u30D6\u30EB\u30AC\u30EA\u30A2\u3067\u306F\u3001\u30B7\u30EC\u30CD\u3068\u3044\u3046\u8A00\u8449\u306F\u30C1\u30FC\u30BA\u5168\u822C\u3092\u6307\u3059\u304C\u3001\u3053\u306E\u5730\u57DF\u3067\u4F5C\u3089\u308C\u308B\u5869\u6F2C\u3051\u30C1\u30FC\u30BA\u3092\u7279\u5B9A\u3057\u3066\u6307\u3059\u5834\u5408\u3082\u3042\u308B\u3002"@ja . . . "\u0633\u064A\u0631\u064A\u0646\u064A \u0623\u0648 \u0633\u064A\u0631\u064A\u0646\u064A\u064A ((\u0628\u0627\u0644\u0628\u0644\u063A\u0627\u0631\u064A\u0629: \u0441\u0438\u0440\u0435\u043D\u0435)\u200F, ; \u0644\u063A\u0629 \u0635\u0631\u0628\u064A\u0629 \u0643\u0631\u0648\u0627\u062A\u064A\u0629: \u0441\u0438\u0440, sir, \u0644\u063A\u0629 \u0623\u0644\u0628\u0627\u0646\u064A\u0629: djath i bardhe) \u0647\u0648 \u0646\u0648\u0639 \u0645\u0646 \u0627\u0644\u0623\u062C\u0628\u0627\u0646 \u064A\u0635\u0646\u0639 \u0641\u064A \u062C\u0646\u0648\u0628 \u0634\u0631\u0642 \u0623\u0648\u0631\u0648\u0628\u0627\u060C \u062E\u0627\u0635\u0629 \u0641\u064A \u0643\u0631\u0648\u0627\u062A\u064A\u0627 \u0648\u0635\u0631\u0628\u064A\u0627 \u0648\u062C\u0645\u0647\u0648\u0631\u064A\u0629 \u0645\u0642\u062F\u0648\u0646\u064A\u0627 \u0648\u0628\u0644\u063A\u0627\u0631\u064A\u0627 \u0648\u0631\u0648\u0645\u0627\u0646\u064A\u0627 \u0648\u0623\u0644\u0628\u0627\u0646\u064A\u0627 \u0648\u0627\u0644\u062C\u0628\u0644 \u0627\u0644\u0623\u0633\u0648\u062F \u0648\u0641\u064A \u0625\u0633\u0631\u0627\u0626\u064A\u0644 \u0623\u064A\u0636\u0627\u064B. \u062A\u0635\u0646\u0639 \u0647\u0630\u0647 \u0627\u0644\u062C\u0628\u0646\u0629 \u0645\u0646 \u062D\u0644\u064A\u0628 \u0627\u0644\u0645\u0627\u0639\u0632 \u0623\u0648 \u0627\u0644\u063A\u062A\u0645 \u0623\u0648 \u0627\u0644\u0628\u0642\u0631 \u0623\u0648 \u062E\u0644\u064A\u0637 \u0645\u0646 \u0647\u0630\u0647 \u0627\u0644\u0623\u0646\u0648\u0627\u0639. \u062A\u0643\u0648\u0646 \u0647\u0630\u0647 \u0627\u0644\u062C\u0628\u0646\u0629 \u0645\u0641\u062A\u062A\u0629 \u0642\u0644\u064A\u0644\u0627\u064B\u060C \u0646\u0633\u0628\u0629 \u0627\u0644\u0645\u0627\u062F\u0629 \u0627\u0644\u062C\u0627\u0641\u0629 \u062A\u0628\u0644\u063A 46-48% \u0648\u0646\u0633\u0628\u0629 \u0627\u0644\u062F\u0647\u0648\u0646 \u0641\u064A\u0647\u0627 \u062D\u0648\u0627\u0644\u064A 44-48%. \u064A\u064F\u0646\u062A\u062C \u0647\u0630\u0627 \u0627\u0644\u062C\u0628\u0646 \u0639\u0627\u062F\u0629\u064B \u0639\u0644\u0649 \u0647\u064A\u0626\u0629 \u0642\u0637\u0639 \u0643\u0628\u064A\u0631\u0629 \u0648\u062A\u0643\u0648\u0646 \u0630\u0627\u062A \u0628\u0646\u064A\u0629 \u062D\u0628\u064A\u0628\u064A\u0629 \u0642\u0644\u064A\u0644\u0627\u064B. \u064A\u062A\u0645 \u062A\u0646\u0627\u0648\u0644 \u0647\u0630\u0627 \u0627\u0644\u062C\u0628\u0646 \u0645\u0628\u0627\u0634\u0631\u0629 (\u062F\u0648\u0646 \u0637\u0628\u062E) \u0643\u0645\u0627 \u064A\u0633\u062A\u062E\u062F\u0645 \u0641\u064A \u0627\u0644\u0633\u0644\u0637\u0627\u062A \u0648\u0641\u064A \u0627\u0644\u062E\u0628\u064A\u0632."@ar . . . . . "Il sirene (\u0441\u0438\u0440\u0435\u043D\u0435, \u02C8sir\u025Bn\u025B), abbreviazione di bjalo salamureno sirene (\u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435), \u00E8 un formaggio bianco tipico di origine bulgara tradizionalmente preparato con il latte di pecora. La produzione originale avveniva esclusivamente per uso personale dei produttori di latte, ma con l'incremento della domanda il formaggio venne prodotto anche su scala industriale come bjalo salamureno sirene ot krave mleko, utilizzando anche latte vaccino."@it . "Sirene (b\u00FAlgaro: \u0441\u0438\u0440\u0435\u043D\u0435; macedonio: \u0441\u0438\u0440\u0435\u045A\u0435, sirenje; Serbo/Croata: \u0441\u0438\u0440, sir) es un tipo de queso blanco muy popular como ingrediente en la gastronom\u00EDa de Bulgaria y Macedonia del Norte, adem\u00E1s de los pa\u00EDses circundantes. Se suele elaborar con leche de vaca aunque no es raro que se encuentren versiones de leche de oveja o incluso mezcla. El contenido de grasa que ronda los 40-45 %. Se produce en bloques y posee una textura muy granulosa. Suele servirse en tablas de quesos, ensaladas o fundido al horno. Aunque el queso sirene originario se hac\u00EDa con leche de cabra, hoy en d\u00EDa no existen versiones de \u00E9l con esta leche."@es . . . "Der Bjalo Salamureno Sirene (\u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435), h\u00E4ufig auch nur als Sirene (\u0441\u0438\u0440\u0435\u043D\u0435, \u02C8sir\u025Bn\u025B) und im deutschsprachigen Raum auch als Bulgarischer Schafsk\u00E4se bekannt, ist ein beliebter und bekannter Salzlakenk\u00E4se aus Bulgarien, der traditionell aus Schafsmilch hergestellt wird. Die urspr\u00FCngliche Herstellung geschah dabei ausschlie\u00DFlich f\u00FCr den Eigenbedarf der Milchbauern; mit dem Anstieg der Nachfrage wird er mittlerweile jedoch auch industriell sowie als Bjalo Salamureno Sirene ot krave mleko auch aus Kuhmilch produziert."@de . . "Balk\u00E1nsk\u00FD s\u00FDr"@cs . "Sirene"@es . . "Sirene"@en . "Ser szopski"@pl . . . . . . . . . "White cheese"@en . . "Le sirene, ou sirenje (en bulgare : \u0441\u0438\u0440\u0435\u043D\u0435 ; prononc\u00E9 : [\u02C8sire\u0272e] ; en serbo-croate : \u0441\u0438\u0440, sir ; en albanais : djath i bardhe), aussi connu sous le nom de \u00AB fromage en saumure blanc \u00BB (en bulgare : \u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435) est un type de fromage en saumure du sud-est de l'Europe, consomm\u00E9 en particulier en Bulgarie, en Croatie, en Serbie, en R\u00E9publique de Mac\u00E9doine, en Roumanie, en Albanie, au Mont\u00E9n\u00E9gro et aussi en Israel. Il est produit \u00E0 base de lait de ch\u00E8vre, de brebis ou de vache ou d'une combinaison de ces laits."@fr . . "Il sirene (\u0441\u0438\u0440\u0435\u043D\u0435, \u02C8sir\u025Bn\u025B), abbreviazione di bjalo salamureno sirene (\u0431\u044F\u043B\u043E \u0441\u0430\u043B\u0430\u043C\u0443\u0440\u0435\u043D\u043E \u0441\u0438\u0440\u0435\u043D\u0435), \u00E8 un formaggio bianco tipico di origine bulgara tradizionalmente preparato con il latte di pecora. La produzione originale avveniva esclusivamente per uso personale dei produttori di latte, ma con l'incremento della domanda il formaggio venne prodotto anche su scala industriale come bjalo salamureno sirene ot krave mleko, utilizzando anche latte vaccino."@it . . "Keju Sirene"@in .