Romania
Burduf Cheese
Brânză de burduf
Salty sheep cheese kneaded and packed into a sheep's stomach or a fir bark tube, where it matures into a pungent, spreadable paste.
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Romania
Cașcaval de Săveni
A named Săveni cheese with a firm, aged paste, clean dairy aroma, and a savory finish that deepens as it matures.
Romania
Fresh Sheep Cheese
Caș
Unsalted fresh sheep curd pressed into discs, mild and springy, eaten within days or salted on to become telemea.
North Macedonia
Kashkaval
Кашкавал
Kashkaval is a firm, pale-yellow Balkan cheese, usually made from sheep’s milk or a sheep-and-cow blend and eaten sliced or melted.
Transylvania, Romania
Năsal Cheese
Brânză de Năsal
Cow's milk cheese aged in the natural caves of Năsal in Transylvania, developing a pungent, creamy paste with a yellow rind.
Romania
Penteleu
Penteleu is a named Romanian firm cheese with a dense cut, savory dairy aroma, and the nutty finish of an aged mountain cheese.
Romania
Smoked Cașcaval
Cașcaval afumat
Yellow pulled-curd cașcaval cold-smoked over hardwood until the rind turns amber and the cheese takes on a deep smoky aroma.
Romania
Telemea
A white brined cheese of sheep, cow or buffalo milk, salty and crumbly, sold in wet blocks and eaten with tomatoes and bread.
Transylvania, Romania
Telemea de Ibănești
A wet, crumbly brined cheese of cow's or sheep's milk from the Gurghiu valley, aged at least 20 days in brine, with a sweet-sour creamy flavour.
Transylvania, Romania
Telemea de Sibiu
A named brined sheep cheese from Sibiu County, crumbly and salty with a clean lactic aroma and protected regional identity.
Romania
Urdă
A soft whey cheese made from what is left after caș, mild and slightly sweet, used in pies and pancakes.