Caș
Semi-soft cheese produced in Romania
From Wikipedia, the free encyclopedia
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]
