There are yogurts on the market that claim originality, but the origins of yogurt are loud and clear in the Bulgarian countryside, and in the health and longevity of the Bulgarian people. In 1905, a Bulgarian scientist, Dr. Stamen Grigorov, discovered Lactobacillus bulgaricus, the bacteria essential to the yogurt fermentation process. Soon thereafter, Dr. Ilya Mechnikov showed that fermented milk was responsible for the hardiness of the Bulgarian people, won a Nobel Prize for his work, and spent his days touting Bulgarian yogurt as a medicine throughout Europe. Nutritionally rich in vitamins, minerals, good fats and protein, yogurt has been a traditional Bulgarian food associated with good health for thousands of years.
Traditional Bulgarian yogurt has always been made from carefully selected live bacterial cultures on dairy farms in mountainous regions of the country. This is the secret for creating a delicious and nourishing yogurt. Trimona Foods perfected the process, using a stable group of probiotic bacteria strains that work in symbiosis to create this true Bulgarian style yogurt.