Top 4 Romanian Raw Milk Cheeses

Brânză de burduf is a traditional cheese made from sheep's or (sometimes) buffalo's milk. The cheese is placed in sheep's stomach or skin that's previously been cleaned. Alternatively, it can be placed in a tube made of pine bark. The texture of this cheese is slightly soft, while the aromas and flavors are intense. The name brânză de burduf means kneaded cheese, referring to the method of production in which a traditional sweet cheese called caș is cut, salted, and then kneaded in a large wooden bowl.Expand

Năsal is a traditional cheese that's named after a village in Cluj, Transylvania. The soft and creamy cheese is made from cow's milk, and it has been smear-ripened in caves since the Middle Ages. The cave features the Brevibacterium linens bacteria which grows on the rind, giving the cheese a strong, deep, and earthy flavor that's pretty much impossible to recreate anywhere else. The production of Năsal is very limited. It is recommended to serve it with grapes, nuts, onions, or meat, and pair it with a Romanian dry red wine such as Fetească Neagră.Expand

Caș is a traditional fresh cheese made from raw cow's or sheep's milk. The milk is curdled with rennet, and it's later drained to separate the whey. This semi-soft cheese is usually unsalted (or lightly salted) and white in color. In texture, it is smooth and almost squeaky. The flavors are fresh and slightly acidic. Caș is used to make other types of cheeses such as Brânză de burduf and Cașcaval, and if it's stored in brine, after 2-3 weeks it turns into Telemea. The cheese is usually eaten for breakfast with eggs, but it can also be used in pies or shredded and added to salads.Expand

Urda is a fresh whey cheese produced throughout the Balkans. The cheese is made from the whey of cow's, sheep's, or goat's milk. Its texture is smooth, grainy, and crumbly. The aromas are fresh, and the flavor is mild, sweet, and milky. Urda is often molded into half-spheres. The cheese is used in the preparation of desserts and as a pastry filling. Numerous countries claim urda as their own, but it's commonly enjoyed in Romania, Macedonia, Moldova, Hungary, Bulgaria, Serbia, and Epirus, Greece (during summer).Expand