Top 10 Southeastern European Semi-soft Cheeses

De Colțești is a Romanian cheese producer based in the village of Colțești, in the Rimetea area of Alba County, in the heart of Transylvania, founded in 1994. The company has developed as a modern dairy that combines local milk-making traditions with contemporary technological standards, relying on milk sourced from the mountainous Trascău region. It is best known for its mature and long-aged cheeses, particularly hard cheeses with a pronounced, full-bodied flavor, often marketed under the Torockoi brand. Its portfolio includes both traditional Romanian cheese styles and products inspired by broader European cheesemaking traditions, adapted to modern consumer preferences. The production philosophy emphasizes quality control, consistency of flavor, and carefully managed aging processes, while preserving a strong regional identity. De Colțești is regarded as one of the notable representatives of the modern Romanian cheese scene, successfully bridging Transylvanian tradition with industrial precision and market-oriented production.Expand

Mastelo refers to trademarked Greek cheeses produced exclusively in Chios. There are two types of Mastelo – one is made from Chian cow's milk, and the other one from goat's milk. The cow's milk version is white in color, with a milky aroma and a smooth texture. The flavors are slightly salty and milky. It has a high melting point, making it great for grilling. It's also especially suitable for saganaki fried cheese meze. The goat's milk variety is also white in color, with a soft and elastic texture and a salty flavor. It's often used instead of mozzarella in pizzas and pies, but it can also be used in sandwiches or as a stuffing in a variety of meat and vegetable dishes. It's recommended to pair it with Greek ouzo. The word mastelo denotes a wooden bucket that's used for the collection of milk.Expand

Telemea de Ibanesti is a traditional cheese made in the Gurghiu valley from cow's or sheep's milk. Its texture is quite wet and crumbly because the block-shaped cheese is placed in brine during the production. Telemea is white to yellowish-white in color and has a sweet, sour, creamy, and salty flavor that gets more intense as the cheese ages. The maturation process lasts for a minimum of 20 days. These tasty blocks of cheese are sold in vacuum-sealed bags or drums to preserve the shape and flavor. Due to the fact that it is similar to feta cheese, Telemea is used in salads, snacks, and omelets, and it’s typically paired with white wines.Expand

Manouri is a silky smooth fresh whey cheese made exclusively in the areas of Central and Western Macedonia and in Thessalia. It is a particular type of unsalted myzithra cheese known from the Byzantine period. Manouri produced in the province of Mplatsi in Macedonia is considered to be one of the best and it is made by adding milk and cream to the whey of sheep's or goat's milk, or a mixture of the both derived from hard cheese production, usually from making feta cheese. Although it is quite soft, it is firm enough to be sliced. Its flavor is similar to feta, but this cheese is less salty and more creamy. It is described as having a milky, slightly sour aroma. This cheese, cylindrical in shape, is also known as Manoypi. It is traditionally used in preparing pastries such as Spanikopita or eaten with honey or in cheesecakes.Expand

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

Cascaval afumat is a Romanian cheese made from cow's milk. It's shaped into wheels and blocks, but cascaval afumat can also be braided. The name of this cheese means smoked cascaval. The texture is semi-soft and rubbery, while the flavors are smoky and slightly bitter. It's recommended to serve it with garlic sausages on crusty bread.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

Talagani is a Greek cheese typically made from a mixture of sheep's and goat's milk, originating in the Peloponnese region. The cheese has a firm texture and a rich, slightly tangy flavor (it is often compared to halloumi, the popular Cypriot cheese). Due to its high melting point, it retains its shape under heat, making it ideal for grilling or frying, after which it will have a crispy exterior and a soft, melted interior. Talagani is perfect for salads and as a snack with a drizzle of lemon juice or honey, but it can be used in various sweet and savory dishes.Expand

Gidino is a traditional cheese made exclusively from goat's milk, produced primarily on the island of Naxos. It is known for being slightly harder than feta and has a white color. Its texture is firmer and less fatty compared to other goat cheeses, making it an excellent table cheese. It is often praised for its nutritional benefits, being rich in calcium, magnesium, and phosphorus. Moreover, because it is made from goat's milk, it contains proteins that can be easier to digest and are considered antiallergenic. Gidino cheese can be used in a variety of dishes or simply enjoyed on its own with bread and olive oil​.Expand