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Romanian cheese From Wikipedia, the free encyclopedia
Brânză de burduf (also known as "Brânză frământată"[1] (English: Kneaded cheese)) is a salty type of Romanian cheese, made with sheep (or occasionally buffalo) milk.[2][3] It has a strong flavour and slightly soft in texture.
This article needs additional citations for verification. (March 2013) |
Brânză de burduf | |
---|---|
Country of origin | Romania |
Region | Romanian Carpathians |
Town | Fundata |
Source of milk | Sheep, Buffalo |
Pasteurised | Traditionally, no |
Texture | Soft |
To obtain it, sweet caş is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep's stomach,[4] or into a sheep's skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark. The cheese can be consumed even if kept for a long time in a sheep's stomach or in a sheep's skin. If kept in pine bark, the cheese gets a specific pine resin flavour.
The cheese is specific to different areas from the historical regions of Transylvania, Moldavia and Wallachia (including assortments known as: "Brânză în coajă de brad" (Cheese in fir shell), "Brânză de putină", "Cremă Focșani", "Brânză Moldova", "Brânză Dorna", "Brânză Luduș", "Brânză Bistrița", "Brânză Săveni" or "Brânză Botoșana").[1][5][6]
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