Horodnic de Jos Village, Suceava County
Honest cheese from Bukovina
It is said that there is no area richer in folkloric traditions and events than Bukovina, the homeland of monasteries and cream. Did you know that (sour) cream is added to almost all of the local delicacies?
We’ve learned this in over ten years of traveling there, and we always look forward to returning to these cheese producers, whose warm hospitality and passion for their craft never fails to make us feel at home.
In Horodnic de Jos, near the town of Rădăuți, we visited the producer Zada, a family business that has been producing cheeses since January 1994.
Cristina and Florentin Dumitrescu, who graduated from the Faculty of Food Industry at the Danube University of Galaţi in 1991, decided to put what they had learned from their studies to use in cheese production. Since 2002, they have processed cheese in a specially built plant. The processed milk – goat, sheep and cow’s – is brought in from local farms.
Whether it’s fresh cheese, bell pepper, fresh kashkaval, aged or smoked, the owners are open to developing new varieties, adding spices and maturing them for long periods.
An honest cheese that tries its best to cater to Romanians’ tastes.
The cheese has a dedicated shop in the centre of Rădăuți, and is available online from Nord Natural. In Bucharest, you can buy it from Răsfăț stores in Obor and Titan, Piazza Orizont in Drumul Taberei (Stand 16), Băcănia Rod on Liviu Rebreanu Street, and the La Baciu store on Calea Floreasca. It’s also available in other cities, including Suceava, Iași, Botoșani, Piatra Neamț, Bacău, Constanța, Brașov, Buzău and Focșani.
To find out more about this producer, visit www.branzacinstita.ro.
GOOD TO KNOW
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...
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....