Did you know that there are approximately 650 types of cheese worldwide, most of which are made from cow's milk? There are even countries like France, Switzerland, the Netherlands, Italy, or Greece, where cheese production has become a true tradition.

Although it is not yet among the largest cheese producers in the world, Romania can also boast several types of very tasty and appreciated traditional cheeses. The most popular of these are: fresh cow's cheese, "caș", "cașcaval", "cașcavaua", "telemea", "brânză de burduf", and "urdă".

We were curious to find out more about the Romanians' favorite cheeses – what milk they are made from, how to differentiate them by texture and taste, and which wines they pair with – so we did some research and gathered some interesting information in a Guide to traditional Romanian cheeses. Discover them yourself!

Caș

"Caș" is the most well-known variety of traditional Romanian cheese, serving as the base for other cheeses such as "cașcaval", "cașcavaua", "telemea", or "brânză de burduf".
"Caș" is usually prepared from curdled sheep, goat, or cow's milk, which is then drained of whey. To obtain this type of cheese, rennet is added to fresh milk to coagulate it and intensify its flavor. Once the milk is coagulated, it is strained through cheesecloth and left to mature for 24-48 hours. Fresh, "caș" has a slightly sweet taste.

Tips: "Caș" can be served with a glass of Fetească Neagră or any dry red wine variety.

Fresh cow's cheese

Fresh cow's cheese is one of the most consumed types of cheese in our country. It has a white color, a creamy and slightly grainy texture, and a slightly tart taste with low acidity. To prepare this type of cheese, cow's milk is left to sour for a few days, during which time it also naturally curdles, becoming "sour milk" or "clotted milk". Once curdled, the milk is placed in cheesecloth and left to drain for 24-48 hours, either hung from a beam or placed in a small wooden tub with a weight on top to press the curdled milk.

Tips: Fresh cow's cheese can be served with a glass of white or rosé wine, sweet or semi-sweet.

Cașcaval

"Cașcaval" is a type of Romanian cheese (also produced in most Balkan countries) that is semi-hard and has a dense texture. It is made from salted cow or sheep "caș" (or both) and left to mature from 3-5 days up to 30 or 60 days. The more matured the "cașcaval" is, the more its taste and color intensify (from light yellow to orange or very light brown). Depending on the preparation technique and the maturation period, there are several varieties of "cașcaval" that can resemble Swiss Emmental, German Gouda, or English Cheddar.

Tips: "Cașcaval" is very good paired with a glass of Cabernet Sauvignon, Merlot, Pinot Gris, or Shiraz.

Cașcavaua

"Cașcavaua" is a type of Romanian cheese similar to "cașcaval", but with a different texture. It is an unfermented, slightly salted, un-scalded, smoked "caș" that is matured for about two months.

Tips: This type of cheese can be consumed with a glass of Cabernet Sauvignon, Merlot, or Fetească Neagră.

Urdă

"Urdă" is a white Romanian cheese, usually sweet, obtained by boiling the sheep, goat, or cow whey left over after preparing "caș". It is similar in taste and texture (semi-soft and slightly crumbly) to a certain type of Italian Ricotta cheese.

Tips: "Urdă" goes very well with a glass of Pinot Gris, Riesling, or Sangiovese.

Telemea

"Telemea" is a Romanian cheese made from cow, buffalo, sheep, or goat milk. It is a salted cheese with a slightly acidic taste, white in color, with a creamy and crumbly semi-hard texture, which is stored in brine. To be suitable for consumption, it requires a maturation period of a few months in brine. "Telemea" is very similar to the Greek Feta cheese.

Tips: Sheep or goat "telemea" can be consumed with a glass of Fetească Neagră or Pinot Noir, while cow or buffalo "telemea" is very good with a glass of Fetească Regală, Chardonnay, or Sauvignon Blanc.

Brânză de Burduf

"Brânză de burduf" is a traditional Romanian cheese usually made from sheep's milk, which is salted, fermented, and quite compact yet buttery. To obtain this cheese, "caș" that has been left to "ferment" for 1-2 weeks is minced using a grinder, salted, kneaded, and then placed into a skin bag ("burduf") and kept in the cold, at temperatures below 5℃, with its maturation period varying from one month to over 6 months. The unmistakable and exceptional aroma of "brânză de burduf" is given by the maturation period and its "casing," which is usually made of sheepskin or fir bark.

Tips: A glass of bold Fetească Neagră will accentuate the taste of "Brânză de Burduf".

The Torockoi factory produces numerous types of 100% natural dairy products, and its portfolio includes traditional Romanian cheeses such as: "telemea", fresh cow's cheese, "brânză de burduf", or "cașcaval". Alongside these, you can find our matured cheeses, those with spices and mold, as well as our varieties of sour cream, processed cheese, and butter. Once you taste them, you will fall in love with their flavors. You can find them in the stores within our distribution network and in our online shop.