Romanian Cuisine - List of Cheese Types

List of Cheese Types

The generic name for cheese in Romania is brânză, and it is considered to be of Dacian origin. Most of the cheeses are made of cow's or sheep's milk. Goat's milk is rarely used. Sheep cheese is considered "the real cheese", although in modern times some people refrain from consuming it due to its higher fat content and specific smell.

• Brânză de burduf a kneaded cheese prepared from sheep's milk and traditionally stuffed into a sheep's stomach; it has a strong taste and semi-soft texture
• Brânză topită is a melted cheese and a generic name for processed cheese, industrial product
• Brânză de coşuleţ is a sheep's milk, kneaded cheese with a strong taste and semi-soft texture, stuffed into bellows of fir tree bark instead of pig bladder, very lightly smoked, traditional product
• Caş is a semi-soft fresh white cheese, unsalted, sometimes lightly salted, stored in brine, which is eaten fresh (cannot be preserved), traditional, seasonal product
• Caşcaval is a semi-hard cheese made with sheep's or cow's milk, traditional product
• Năsal, traditional product
• Penteleu, traditional product
• Șvaițer, industrial product
• Telemea is similar to feta, traditional product
• Urdă - made by boiling the whey drained from cow's or ewe's milk until the remaining proteins precipitate and can be collected, traditional product