Most widely advocated is the range of lactic acid products produced by Bulgarian probiotic starter. The used in the yeast strains have been isolated from natural sources.

The uniqueness of Bulgarian yogurt is the living symbiotic starter consisting of Lactobacillus Bulgaricus - the so called Bulgarian rod - and Streptococcus Thermophilus. The rod-shaped bacteria was named by its discoverer, Stamen Grigorov, Bacillus Bulgaricus which is now known worldwide as The Lactobacilli of Longevity.

The microorganisms survive the gastrointestinal tract conditions, implant themselves and multiply while maintaining the desired level of useful intestinal microflora; they enhance the protective properties of the organism and help it to extricate the toxins.

Trademarks by which the yoghurts are known in the market:

  • Cow milk yoghurt “Zdrave” - 0.5% - intended for people who follow low-calorie diet
  • Cow milk yoghurt “Feya” - 2.2% - intended for people with lower physical activity
  • Cow milk yoghurt “Lazarova” - 3.3% - for a wide range of users of all ages, milk that the company experts recommend for risk groups - children and the elderly
  • Cow milk yoghurt “Perla” - 3.6%, with a strong flavour and soft milky-sour taste for people of working age
  • Yoghurt “Unikat” - 4% - for working people with busy physical activity
  •  Sheep milk yoghurt - for connoisseurs of exquisite taste
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Cheese “LAZAROVA” is produced by a traditional recipe in modern equipped workshop by qualified personnel.

Original Bulgarian starter cultures for cheese are used, giving a unique flavour of the product.


Cow cheese

  • It is characterized by high nutritional value, mainly due to the high content of essential proteins (17-18%) and milk fat (22-25%).
  • It is rich in minerals, especially Ca and a variety of vitamins (especially A and D).
  • The high content of amino acids, calcium and phosphorus makes it a valuable food in diseases associated with degradation of tissue protein or loss of calcium (rickets, osteoporosis).
  • Because the cheese is rich in calcium, its daily consumption helps to strengthen the bones and prevents dental caries.

Goat cheese

  • The goat cheese is very rich in healthy lactic acid bacteria that prevent the development of pathogenic microorganisms and this indicator of its is far superior to most dairy products.
  • The goat milk has significantly less lactose than the cow’s milk, as well as a different protein structure. This allows even some people intolerant to ordinary cheese to eat it in limited quantities without unpleasant consequences.
  • The goat cheese is rich in protein, cobalt salts, vitamins A, B, riboflavin, calcium, iron, phosphorus, magnesium and potassium.
  • Some scientists call it a “natural antibiotic” because it protects us from a number of diseases. Its great advantage is that it is digested in the stomach for 20 minutes, while the cow is required six times more.
  • The goat cheese is valued also in dietary meals because it has 40% fewer calories than the cow’s one.
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Kashkaval “Lazarova” has a light amber color, firm and dense texture, with characteristic milky buttery flavor. It is created by classical Bulgarian technology.


  • The kashkaval comprises up to 32% fat, 26% protein, 2.5 to 3.5% of organic salts.
  • Vitamins A and C are a part of its composition.
  • It is very rich in calcium - a microelement essential for strengthening bones and teeth.
  • The greatest value of the product is that the protein it contains are soluble and almost completely (98.5%) absorbed by the body.
  • 100 grams of kashlaval per day cover the needs of fatty acids of an adult.
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Derived from 100% cow milk by collecting.

The standardized fat content is up to 20% and soured with pure lactic acid cultures forming flavour which give the pleasant lactic acid taste and irresistible aroma.

It is suitable for direct consumption, for thickening dishes and soups, preparing sweet and salty sauces, for creams and icings of pastries and cakes.


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Produced from 100% natural high-quality fresh cow milk collected in Bulgarian farms.

Intended for direct consumption.

An integral part of your nutritious breakfast.

Suitable for preparation of various culinary specialties.



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It is obtained from fresh pasteurized cream, soured with pure lactic acid flavour forming cultures, which had passed biochemical maturation process for the formation of flavor and irresistible aroma.

It is ideal for spreading, flavoring dishes, cooking sauces and various creams for pastries and cakes.

High quality product with over 80% fats that will satisfy your highest requirements.


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“Lazarova“ - craft ice cream from natural dairy raw materials.


  • Natural, made of 100% cow’s milk.
  • Chocolate and vanilla.
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“Lazarova“ - Fresh sausage mixture - pork and veal.


  • Product made from meat in own farm and mini-slaughterhouse.
  • Homemade recipe.
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“Lazarova“ - Meat delicacies.

 Product made from meat in own farm and mini-slaughterhouse.

  • Beef suck
  • Veal jerky
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