Discover the delight of romanian smoked cheese: history, types, and flavors

Romanian cuisine is rich in flavors and unique dishes, and one of the highlights is the delicious Romanian smoked cheese. This traditional cheese has a distinct taste that sets it apart from other cheeses found in Europe. In this article, we will explore the history, types, and flavors of Romanian smoked cheese, as well as where to find it.

The Role of Cheese in Romanian Cuisine

Cheese has always played a significant role in Romanian cuisine. Its origins can be traced back to the ancient Dacian civilization, which existed at the beginning of the first millennium. The Dacians used to cook cheese with olive oil and sweet white wine. As the Roman Empire expanded and conquered Dacia, the Roman's knowledge of cheese-making spread across the country.

Today, cheese is a staple in Romanian gastronomy. It is often part of farmers' daily lunches, served alongside raw onion and smoked lard when they work in the fields. Romanian cuisine boasts six different types of traditional cheeses:

• Telemea: A fresh, salty cheese made from different types of milk.
• Branza de Burduf: An aged cheese made from unpasteurized sheep's milk, aged inside the animal's stomach or fir bark tubes.
• Cascaval: The only Romanian aged semi-hard cheese, made from cow and/or sheep milk.
• Cas: A young cheese made by adding rennet to milk, with a mild taste and smooth texture.
• Urda: A mild, soft cheese used mainly in traditional Romanian dessert fillings.
• Branza de Vaci: A dry and crumbly cheese used in various Romanian traditional desserts.

Telemea Cheese - A Romanian Delight

Telemea is one of the most popular Romanian cheeses. It is a fresh type of cheese with a salty taste, made from different types of milk, including cow, sheep, goat, and even buffalo. While you can find telemea cheese in supermarkets, the best is made by local producers and sold in farmers' markets across Romania.

Telemea cheese has a crumbly texture similar to feta, but with a distinct salty taste. Each producer has their own recipe for the brine, resulting in a unique flavor. If the cheese is too salty for your taste, you can soak it in water at home to reduce the salt content.

Telemea is enjoyed on its own, often served alongside a breakfast or lunch spread with bell peppers, tomatoes, onions, and bread with zacusca. It is also used in traditional Romanian recipes such as cheese pies and pancakes with cheese and dill.

Branza de Burduf - A Unique Romanian Cheese

Branza de burduf is a unique Romanian cheese made from unpasteurized sheep's milk. It is aged inside the animal's stomach or fir bark tubes, which infuses it with a woody, spicy aroma. The cheese has a salty taste and a creamy texture.

Though you can find branza de burduf in plastic tubes at supermarkets, the best place to buy it is in the farmers' markets of Transylvania. This cheese is typically eaten spread on bread or used in recipes such as polenta with cheese, omelettes, or pies with cheese and spinach.

Cascaval - A Popular Romanian Cheese

Cascaval is the only Romanian aged semi-hard cheese. It is made from unpasteurized cow and/or sheep milk and has a smooth texture and nutty taste. While it may resemble cheddar cheese in appearance, the taste and overall experience of eating cascaval are different.

Cascaval is often used to make fried cheese due to its high melting point. This dish is a delight, with a crunchy exterior and a stretchy, flavorful interior. Smoked cascaval, available in Romania, is a local specialty. It is usually braided and has a beautiful golden color.

Cas - A Young and Mild Romanian Cheese

Cas is a very young cheese that serves as the base for telemea and cascaval. It is made by adding rennet to milk and separating the liquid from the whey. This soft cheese has a smooth texture and a mild taste.

Cas is typically found in farmers' markets rather than supermarkets. It is best enjoyed fresh, especially alongside a nice breakfast spread. Its light flavor makes it perfect for hot summer days in Romania.

Urda - A Mild and Soft Romanian Cheese

Urda is another fresh Romanian cheese with a mild taste and soft texture. It is mainly used in traditional Romanian dessert fillings. Urda is similar to Italian ricotta and is often made from sheep's milk.

Branza de Vaci - The Gem of Romanian Cheeses

Branza de Vaci is a gem among Romanian cheeses. While it may not have much flavor on its own and has a dry, crumbly texture, it is an essential ingredient in many traditional Romanian desserts. This cottage cheese is made from whole cow's milk and has a mild saltiness.

Where to Buy Romanian Cheese

If you want to try Romanian cheese but don't live in Romania, you can look for Romanian or Polish shops in your area. Turkish shops may also have Romanian cheese. When visiting Romania, the best place to buy Romanian cheese is at the farmers' markets. These markets are open every day until about 4 PM and offer a wide range of fresh produce, including delicious Romanian cheese.

Experience the unique flavors of Romanian smoked cheese and discover the delights of Romanian cuisine. Whether you try telemea, branza de burduf, cascaval, cas, urda, or branza de vaci, each cheese offers its own distinct taste and texture. Don't miss the opportunity to savor these traditional Romanian cheeses when you have the chance!

Can I find Romanian smoked cheese outside of Romania?

If you don't live in Romania, you can try looking for Romanian or Polish shops in your area. Turkish shops may also carry Romanian cheese.

What is the best place to buy Romanian cheese in Romania?

The best place to buy Romanian cheese in Romania is at the farmers' markets. Every city has a central market where farmers sell their produce, including delicious Romanian cheese.

What is the difference between telemea and feta cheese?

Telemea cheese is a traditional Romanian cheese made from different types of milk, including cow, sheep, goat, and buffalo. It has a crumbly texture and a salty taste. Feta cheese, on the other hand, is a Greek cheese made from sheep or goat milk. While they may have similarities, they have distinct flavors and come from different culinary traditions.

What is the production process for Romanian cheese?

The production process for Romanian cheese varies depending on the type. However, in general, rennet is added to the milk to curdle it. The resulting curd is then pressed, cut into pieces, and matured in brine or wooden barrels.

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