Romanian cheeses Romanian cheeses Bryndza is a sheep's milk cheese made in Eastern Austria, Poland, Romania, Slovakia and Ukraine. Bryndza originated in what is now Transylvania in Romania and thus its name it is derived from the romanian name for cheese - brânză. It probably came to Slovakia in the course of the settling of northern Slovakia by the Vlachs from the 14th century to the 17th century. The first written mention of bryndza in Slovakia appeared in the late 15th century. From the 18th century onwards it was made in Slovakia and began to spread to neighbouring regions. ...more on Wikipedia about "Bryndza"
Caciocavallo ( Albanian: Kaçkavall; Bulgarian and Macedonian Кашкавал ( Kashkaval); Romanian: Caşcaval; Serbian: Качкаваљ; Sicilian: Cascavaddu; Turkish: Kaşar) is a type of cheese made out of sheep's or cow's milk, originally produced in Sicily, Italy, but now spread all across the Balkans. ...more on Wikipedia about "Caciocavallo"
Caş is a type of cheese made in Romania. It is made up by adding rennet to the fresh milk and after it coagulates the curd is crushed and then gathered and hanged in a textile material to allow the juice to flow. The cheese thus obtained has a round teardrop shape and is dried and matured until it gets a yellow collour and a small sour taste. ...more on Wikipedia about "Caş"
Caşcaval is the traditional name for a specific semi-hard cheese made in Romania, quite similar to the italian Caciocavallo cheese. ...more on Wikipedia about "Caşcaval"
Telemea is the generic name for white cheeses like cottage cheese or feta which originates from Romania. It is also the name of a very specific cheese common in the Balkans. Telemea is a soft, white cheese with a creamy texture and a tangy aftertaste. It is used as a table cheese for snacks and in salads. Cumin seeds are occasionally added for a spicy, nutty flavor. ...more on Wikipedia about "Telemea"
Urdă is a Romanian cheese made from the whey drained from cheeses such as telemea, and other cheeses. The process of making it is somewhat similar to the one for italian fresh ricotta cheese. In some areas, its texture and taste are similar to ricotta, but in Transylvania its texture and taste are very different. ...more on Wikipedia about "Urdă"
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