Cașcaval

Cașcaval is a type of cheese originating from Romania. It is a generic term in Romanian language, used to refer to a range of types of cheese. The term "Cașcaval" is derived from the word "caș", which means cheese in Romanian, and "caval", which means horse. The name is believed to have been derived from the practice of using horse's milk to make the cheese.

History

The history of Cașcaval dates back to the times of the Dacians, the ancient inhabitants of the territory of modern-day Romania. The Dacians were known for their advanced dairy farming techniques, and cheese was a staple in their diet. The tradition of cheese-making was passed down through generations, and Cașcaval is one of the products of this tradition.

Production

Cașcaval is typically made from cow's milk, but it can also be made from sheep's milk, goat's milk, or a mixture of these. The milk is first heated and then rennet is added to coagulate it. The resulting curd is cut into small pieces, which are then heated again until they become elastic. The elastic curd is then molded into the shape of a wheel and left to age.

Varieties

There are several varieties of Cașcaval, each with its own unique taste and texture. Some of the most popular varieties include Cașcaval de Sibiu, Cașcaval de Arges, and Cașcaval de Dobrogea. Each of these varieties is named after the region in Romania where it is produced.

Culinary Uses

Cașcaval is a versatile cheese that can be used in a variety of dishes. It can be eaten on its own, or used in salads, sandwiches, and pastries. It is also commonly used in Romanian dishes such as mamaliga (polenta) and sarmale (stuffed cabbage rolls).

See Also

• List of cheeses
• Romanian cuisine