Brânză de burduf
Romanian cheese
Brânză de burduf (also known as "brânză frământată" (English: kneaded cheese)) is a salty type of Romanian cheese, made with sheep (or occasionally buffalo) milk. It has a strong flavour and is slightly soft in texture.
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, 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".
“Brânză de burduf” enters the record as romanian cheese. Crown Archives preserves that source wording while asking what Brânză, burduf and Romanian can confirm, complicate or overturn.
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This entry incorporates text from “Brânză de burduf” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.