Brânză de burduf
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 is slightly soft in texture.
| Brânză de burduf | |
|---|---|
 | |
Country of origin | Romania |
| Region | Romanian Carpathians |
| Town | Fundata |
Source of milk | Sheep, Buffalo |
| Pasteurised | Traditionally, no |
| Texture | Soft |
Processing
To obtain it, sweet maturated caş (an Emmental-like cheese known as "caş dospit") 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 (giving it a slight piney bitter taste). 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, famous in the traditional cheese region of Rucăr). A softer, more fatty variant of it is known as "Brânză de putină", "Cremă Focșani", "Brânză Moldova", "Brânză Dorna" (commonly found in supermarkets), "Brânză Luduș", "Brânză Bistrița", "Brânză Săveni" or "Brânză Botoșana".[1][5][6]
Regions where it is traditionally found
-Rucăr area of Rucăr–Bran Pass
