ROMANIAN CHEESEMAKERS

Five Continent, Horezu cheese

Horezu cheese and Valcean soil, where ceramics are made Sheep's milk has many nutritional benefits, which are also found in cheese. If you need further persuading, start with Horezu cheese, produced in the town of Horezu, Valcea county, which is famous for its ceramics. Milk has been...

La Colline, Goat cheese

Goat’s cheese based on a French recipe It was about five years ago, when I was serving a goat’s cheese bruschetta for a tasting, that someone suggested I put honey on it and pair it with a Sauvignon Blanc. While for many that’s a classic pairing, for me it was a...

ROMANIAN CHEESE

Burduf Cheese, mountain recipe

Brânza de burduf is a fermented cheese, dense and pasty, traditionally produced for centuries in mountain sheep pens. It is stored in a bellows made of sheepskin or stomach, pig or buffalo bladder, or tree bark. Although it is commonly found on the Romanian market, few producers still...

Taga Cheese, matured in the cave

Brânza de Țaga (also known as Năsal) is a soft cheese from fermented cow’s milk. It matures in unique microbiological conditions in a natural cave in the Țaga village (which gives it its Romanian name). At the beginning, Țaga cheese was produced solely from sheep’s milk....

GOOD TO KNOW

Cheese, cutting and serving

Cheese is a delicious product, which comes in an array of types, and can be constantly rediscovered. To enjoy it at its best, there are a few basic rules: Don’t try to taste too many different cheeses. Experts recommend five or six types in one sitting. Tasting should take place at...

Basic rules of cheese tasting

Cheese plays an important role in almost all the cuisines of the world. It’s a complex food, but also a personal experience. For optimum tasting, there are a few basic rules: Don’t try to taste too many different cheeses. Experts recommend five or six types in one sitting....

 

 

 

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ReVino.ro

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Calea Victoriei 37B, Bucuresti, Romania

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