What are some traditional Romanian cheeses?

Introduction: Traditional Cheese in Romania

Romania is a country rich in history and culture, and one of the many things that make it unique is its traditional cheeses. These cheeses are known for their distinctive taste and texture and are an essential part of Romanian cuisine. The country’s cheeses have a long history, and many of them date back to the medieval period. Over time, Romanian cheese has evolved and adapted to the changing tastes and preferences of its people. Today, it is an important part of the country’s culinary heritage.

Popular Romanian Cheeses and Their Characteristics

One of the most popular Romanian cheeses is telemea, a versatile cheese that can be used in a variety of dishes. It is a soft, crumbly cheese that is made from sheep’s milk and has a slightly salty taste. Another popular cheese is branza de burduf, a cheese that is aged in a sheepskin bag for several months. It has a strong, tangy flavor and a crumbly texture.

Another popular cheese is urda, a light and fluffy cheese that is made from cow’s milk. It has a mild, slightly sour taste and is often used in sweet dishes such as cakes and pastries. Another cheese that is commonly used in sweet dishes is cas, a soft and creamy cheese that is made from cow’s milk. It has a mild, buttery flavor and is often used as a spread on bread or crackers.

Recipes and Uses for Traditional Romanian Cheeses

Romanian cheeses are used in a wide variety of dishes, from savory soups and stews to sweet cakes and pastries. One popular dish that uses telemea is sarmale, a type of cabbage roll that is commonly served during the winter holidays. Another popular dish is mici, a type of grilled sausage that is made with a mixture of minced meat, garlic, and spices. Mici are often served with a side of telemea cheese and bread.

Urda and cas are commonly used in sweet dishes such as cozonac, a traditional Romanian sweet bread that is made with raisins and nuts. The cheeses are also used in various types of cakes and pastries, such as eclairs and cheesecakes. Branza de burduf is often served as a snack or appetizer, paired with bread or crackers and a glass of red wine.

In conclusion, traditional Romanian cheeses are an important part of the country’s culinary heritage. From soft and crumbly telemea to aged and tangy branza de burduf, these cheeses offer a range of flavors and textures that have been enjoyed by Romanians for centuries. Whether used in savory dishes or sweet treats, traditional Romanian cheeses are a delicious and unique addition to any meal.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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