Caș[1] (Romanian pronunciation: [kaʃ]) is a type of semi-soft white fresh cheese produced in Romania.[2] It is made by curdling sheep or cow milk with rennet, and draining the whey.[3] The resulting cheese is unsalted or lightly salted. If stored in brine, caș turns into Telemea after 2–3 weeks.[4][5]

Caș cheese is also used to make other types of cheese such as Brânză de burduf and Cașcaval.[6]

References

  1. ↑ "Definition of caş" (in Romanian). DEX on line. Archived from the original on 2010-12-06. Retrieved 2012-02-08.
  2. ↑ "Cheese Making and the Varieties of Cheese". Archived from the original on 2018-09-11. Retrieved 2011-09-23.
  3. ↑ Donnelly, Catherine; Kehler, Mateo (25 October 2016). The Oxford Companion to Cheese. Oxford University Press. p. 81. ISBN 978-0-19-933089-8.
  4. ↑ Tamime, A. Y.; Robinson, R K (1 January 1991). Feta and Related Cheeses. Elsevier. p. 16. ISBN 978-1-84569-822-5.
  5. ↑ Foodcrafting in Romania – Milk
  6. ↑ The Romanian cheeses Archived 2015-11-04 at the Wayback Machine (in Romanian)


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.