Romanian Cheese

Taga Cheese, matured in the cave | 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 | 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...

Sangeorz-Bai kneaded cheese, mountain product | Romanian Cheese

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 | Romanian Cheese

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...

 

 

 

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ReVino.ro

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