Romanian Cheese

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....

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...

Sangeorz-Bai kneaded cheese, mountain product

An agricultural co-operative from Sangeorz-Bai, Bistrita Nasaud County, is the first in the country to receive the right to use the term "mountain product". It can be used for six products: "cheese", "telemea", "sour cream", "urda", "cow's milk curd" and "Sangeorz Bai kneaded cheese". In order...

TELEMEAUA DE SIBIU, PRODUS CU INDICATIE GEOGRAFICA PROTEJATA

Telemeaua de Sibiu is the seventh Romanian product registered at the European Union. The famous cheese now officially follows a local recipe, inherited from ancestors. Telemeaua de Sibiu is a semi-hard cheese, produced entirely from freshly, unpasteurized raw sheep's milk, by enzymatic...