Caș
Caș is a type of cheese originating from Romania. It is a fresh, semi-soft cheese made from sheep's milk, although it can also be made from cow's milk or a combination of both. The cheese is white, with a slightly sour taste and no rind. It is traditionally made in the Transylvania region, but is now produced throughout the country.
History[edit | edit source]
The history of Caș cheese dates back to the Roman Empire, when it was a popular food among the Roman soldiers. The cheese was traditionally made in the summer months, when the sheep were milked. The milk was then curdled using rennet, and the curds were drained and pressed into molds. The cheese was then left to mature for a few days before being consumed.
Production[edit | edit source]
The production of Caș cheese begins with the collection of milk. The milk is then heated to a specific temperature and rennet is added to curdle the milk. The curdled milk is then cut into small pieces and heated again to separate the curds from the whey. The curds are then drained and pressed into molds to form the cheese. The cheese is then left to mature for a few days before it is ready to be consumed.
Consumption[edit | edit source]
Caș cheese is often consumed fresh, but it can also be aged for a longer period of time to develop a stronger flavor. It is often used in cooking, particularly in traditional Romanian dishes such as sarmale and mămăligă. It can also be eaten on its own, or with bread and fruit.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
