If you’re a true cheese lover, isn’t it wonderful to think about just how many varieties exist in the world? Every country has its own signature cheeses, shaped by tradition, climate, and the people who make them. Take Romania, for example – this Eastern European gem boasts around nine distinct types of cheese with different flavors. From creamy, delicate urda to tangy, crumbly telemea, Romania’s cheese culture is a journey worth taking. And the best part is that you can enjoy it in the UK, without even travelling.
Discover the Flavours of Romanian Cheese
Here are some of the must-try varieties of Romanian cheese.
Caș
A fresh, semi-soft white cheese made from cow’s or sheep’s milk, caș is the very foundation of other Romanian cheeses like telemea and cașcaval. Mild, delicate, and smooth in texture, it’s best enjoyed fresh. Because it can’t be preserved, you’ll usually only find it at farmers’ markets, a seasonal treat cherished especially in the hot Romanian summers.
Telemea
Perhaps the most famous Romanian cheese, telemea is a brined white cheese made from cow’s or sheep’s milk, somewhat similar to feta but with a creamier, less crumbly bite. Depending on how long it’s aged, telemea can range from soft and mildly salty to firm and tangy. It’s incredibly versatile: perfect in salads, pastries, or simply paired with fresh vegetables.
Brânză de burduf
This is Romania’s bold cheese personality, a kneaded sheep’s milk cheese with a sharp, tangy flavour and semi-soft texture. Traditionally packed into a sheep’s stomach or in fir tree bark (for a lightly smoked note), it’s a mountain specialty that brings a rustic, intense taste to hearty dishes like mămăligă.
Cașcaval
Romania’s only aged semi-hard cheese, cașcaval is made from cow’s, sheep’s, or a mix of both milks. Smooth, creamy, with a subtle nutty flavour, it’s a staple in Romanian kitchens. It melts beautifully, making it perfect for fried cheese. You’ll also find a smoked version, often braided, with a gorgeous golden colour and a richer aroma.
Năsal
A true curiosity, Năsal cheese is ripened in a natural cave in Transylvania, where the unique microflora gives it a pungent aroma and distinctive taste. It’s a cheese for the adventurous palate, best savoured slowly, perhaps with a glass of robust red wine.
Urda
Delicate, light, and slightly sweet, urda is made by boiling the whey left from other cheeses. It’s often used in desserts, pastries, or paired with fresh herbs for a savoury twist. Think of it as Romania’s answer to ricotta.
Where to Find Authentic Romanian Cheese in the UK
Traditional Romanian cheeses aren’t something you’ll usually spot in a regular UK supermarket, but you will find them in ethnic Romanian shops and Eastern European grocery stores. They offer a wide range, from smoked cașcaval to creamy telemea, with home delivery across the UK. It’s the easiest way to bring the authentic taste of Romania straight to your table.
Serving Ideas and Recipe Inspiration
Romanian cheeses shine in simple, rustic dishes where their natural flavour can take centre stage. For a refreshing summer plate, pair slices of telemea with a salad of ripe tomatoes, crisp cucumbers, and sweet red onion, drizzled with a little olive oil. Don’t forget the fresh bread to soak up the tangy, flavour-packed juices at the bottom of the bowl.
If you’re cooking something hearty, try using caș in a traditional bulz. This dish is warm mămăligă (polenta) wrapped around the cheese, then baked or grilled until the outside is golden and the inside melts into a delicious, creamy centre.
As we reach the end of our small guide for foodies, here’s a surprise: a fun fact to impress at your next dinner party. A true cheese lover is called a turophile – which, after tasting these Romanian delights, you just might become.
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