Brânză de vaci
Brânză de vaci is a traditional Romanian cheese made from cow's milk. It is a type of fresh cheese that is soft, white, and has a slightly sour taste. The cheese is often used in various Romanian dishes, such as plăcintă, a type of pastry, and mămăligă, a cornmeal dish similar to polenta.
Production[edit | edit source]
The production of Brânză de vaci begins with the curdling of cow's milk. This is achieved by adding rennet, a complex of enzymes, to the milk. The milk is then left to rest until it forms curds and whey. The curds are separated from the whey and placed in a cheese mold, where they are left to drain and firm up. The cheese is then ready to be consumed.
Use in Romanian Cuisine[edit | edit source]
Brânză de vaci is a staple in Romanian cuisine and is used in a variety of dishes. It is often spread on bread or used as a filling in pastries such as plăcintă. It can also be mixed with cream and herbs to create a spread known as zacusca, or melted into mămăligă to add a creamy texture and tangy flavor.
Nutritional Value[edit | edit source]
Like most cheeses, Brânză de vaci is high in protein and calcium. However, as a fresh cheese, it is also lower in fat and calories than many other types of cheese. It is a good source of vitamin B12, which is essential for nerve function and the production of red blood cells.
See Also[edit | edit source]
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