Urda (cheese)

Orda-sajt

Urda is a type of whey cheese that is traditionally made in several countries in the Balkans and Central Europe. It is known for its mild flavor and soft, creamy texture. Urda is similar to ricotta and is often used in a variety of culinary applications.

Production

Urda is made from the whey left over after the production of other cheeses, such as feta or kashkaval. The whey is heated, and an acid, such as vinegar or lemon juice, is added to precipitate the remaining proteins. These proteins coagulate and form curds, which are then collected and drained to produce the cheese. The resulting cheese is soft and spreadable, with a slightly grainy texture.

Culinary Uses

Urda is versatile and can be used in both sweet and savory dishes. It is commonly used in pastries, such as burek and strudel, and can also be incorporated into salads, pasta dishes, and spreads. In some regions, it is enjoyed simply with a sprinkle of salt and a drizzle of olive oil.

Nutritional Information

Urda is a good source of protein and calcium, making it a nutritious addition to the diet. It is also relatively low in fat compared to other cheeses, which makes it a popular choice for those looking to reduce their fat intake.

Regional Varieties

Urda is known by different names and has slight variations in production methods across different regions. In Romania, it is called "urdă," while in Serbia and Montenegro, it is known as "urda." Each region may have its own traditional recipes and uses for the cheese.

See Also

• Ricotta
• Whey cheese
• Feta
• Kashkaval
• Burek
• Strudel