Bulgarians Do It Better! Gut Health, A2 Milk & the Trimona Yogurt Story with Founder Atanas Valev

Why Bulgarian Yogurt Is Different

When most people think of yogurt, they think Greek yogurt. But few realize that Bulgarian yogurt is the original yogurt, and that the bacteria used to make yogurt worldwide was first discovered in Bulgaria.

In a recent episode of the Wellness Marketing 101 podcast, I sat down with Atanas Valev, founder of Trimona Yogurt, to talk about the history, science, and entrepreneurial journey behind one of the most authentic yogurts available in the U.S. today.

As a Bulgarian myself, this conversation felt personal because food that tastes like home carries meaning far beyond nutrition.

The Science Behind Bulgarian Yogurt

Bulgarian yogurt is made using a specific culture called Lactobacillus bulgaricus, which was discovered and studied by Bulgarian scientists. This culture gives Bulgarian yogurt its signature tangy, slightly tart flavor and supports gut health through natural fermentation.

Unlike many modern yogurts, Bulgarian yogurt is:

• Unstrained

• Naturally fermented

• Rich in both whey and casein proteins

• Balanced the way nature intended

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Greek yogurt, by contrast, is strained to remove whey, which changes both the nutritional profile and the digestion process.

A2A2 Milk and Gut Health

One of the standout features of Trimona Yogurt is its use of A2A2 milk.

Milk contains beta-casein protein, which comes in two forms: A1 and A2. Many digestive issues associated with dairy are linked not to lactose itself, but to the A1 protein.

Trimona uses milk from carefully selected cows, primarily Jersey and Guernsey breeds, that naturally produce A2A2 milk. This means:

• Easier digestion for many people

• Better tolerance for those sensitive to dairy

• A cleaner, more traditional milk profile

All Trimona milk is sourced from certified organic, non-GMO Amish farms in Pennsylvania and is genetically tested to ensure A2A2 purity.

Why Fermentation Time Matters

Trimona Yogurt undergoes a 30-hour fermentation process, significantly longer than many commercial yogurts.

This extended fermentation:

• Breaks down lactose more thoroughly

• Produces natural lactic acid (the tangy taste)

• Preserves billions of live probiotic cultures

Even months after production, lab tests show Trimona still contains probiotics in the billions—something rarely seen in mass-produced yogurt.

From Home Kitchen to National Shelves

Trimona began as a home recipe. For nearly 20 years, Atanas made Bulgarian yogurt for himself because he couldn’t find anything in the U.S. that tasted like what he grew up with.

Encouraged by friends, he turned his passion into a business—despite entering a market dominated by Greek yogurt.

Today, Trimona Yogurt is available at:

• Whole Foods Market (nationwide)

• Costco (select regions)

• Independent and Eastern European grocery stores

  
  

The brand’s mission remains unchanged:authenticity, quality, and health over trends.

More Than Just Breakfast

Bulgarian yogurt is incredibly versatile. In Bulgaria, it’s used in:

• Soups and stews

• Savory vegetable dishes

• Baking (like banitsa, a traditional filo pastry)

• Sauces, dips, and smoothies

Trimona even includes recipes inside its packaging to encourage consumers to use yogurt beyond granola and fruit.

Final Thoughts

Trimona Yogurt isn’t just another dairy product—it’s a return to tradition, science, and intentional food production.

If you care about gut health, quality ingredients, and supporting mission-driven small businesses, Bulgarian yogurt is worth rediscovering.

🎧 To hear the full conversation with Atanas Valev, listen to the latest episode of Wellness Marketing 101 wherever you get your podcasts.