Misplaced Pages

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

Caș cheese is also used to make other types of cheese such as brânză de burduf and cașcaval.

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 cheese-related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

This Romania-related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

• Romanian cheeses
• Sheep's-milk cheeses
• Cow's-milk cheeses
• Cheese stubs
• Romania stubs