{"id":4465,"date":"2025-07-03T03:02:12","date_gmt":"2025-07-03T03:02:12","guid":{"rendered":"https:\/\/www.sutyo.com\/10-great-romanian-cheeses-you-should-know\/"},"modified":"2025-07-03T03:02:12","modified_gmt":"2025-07-03T03:02:12","slug":"10-great-romanian-cheeses-you-should-know","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/10-great-romanian-cheeses-you-should-know\/","title":{"rendered":"10 Great Romanian Cheeses You Should Know"},"content":{"rendered":"
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Romanian countryside<\/p>\n<\/figcaption><\/figure>\n

Romanian cheese is one of the country\u2019s best-kept culinary secrets, in part because even the most traditional varieties are best enjoyed in Romania. These are cheeses rooted in centuries-old pastoral traditions and shaped by the diverse geography of the Carpathians, Transylvania, and the plains. Romania\u2019s cheese culture is as rich as its folklore.\u00a0<\/p>\n

From creamy fresh cow\u2019s milk varieties to smoked sheep\u2019s milk specialties aged in pine bark, these cheeses tell a story of the land and the people who craft them. Whether you\u2019re planning a trip or trying your luck at a local market in Europe, here\u2019s a guide to some of the most beloved Romanian cheeses and how to enjoy them.<\/p>\n

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CA\u0218<\/h2>\n
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Cas\u0326<\/p>\n<\/figcaption><\/figure>\n

Ca\u0219 is a white, soft cheese made by curdling sheep\u2019s or cow\u2019s milk (or a combination of the two) with rennet. Sometimes kneaded with salt like dough, it becomes more complex and mature as it ages, although it\u2019s also commonly enjoyed fresh.\u00a0<\/p>\n

\u201cThis is the basic cheese that everybody has in their fridge,\u201d said Andreea Popa, a Fellow and Training Partner at the Academy of Cheese with a focus on Romanian cheese. Her grandmother matured it in jars for both preservation and to change the texture.\u00a0<\/p>\n

When manipulated, ca\u0219 becomes a different cheese altogether. Stored in brine, it turns into telemea, another popular Romanian cheese next on this list. It\u2019s also the base for Br\u00e2nz\u0103 de burduf, ca\u0219caval, and smoked ca\u0219cavea. Left fresh, sliced ca\u0219 is a popular breakfast cheese with radishes, tomatoes, and spring onions, or, most simplistically, salted with bread or grated atop m\u0103m\u0103lig\u0103, or polenta, with a side of smoked pork.\u00a0<\/p>\n

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Telemea<\/h2>\n
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Telemea<\/p>\n<\/figcaption><\/figure>\n

Telemea is a traditional Romanian brined cheese traditionally made from sheep\u2019s cheese, although modern varieties may use cow\u2019s milk or a combination. This cheese starts with ca\u0219, which is then cut, drained, and pressed into blocks. The blocks are salted and aged in brine. Similar to other white brined cheeses like feta, telemea\u2019s flavor depends on how much time it\u2019s been given to mature. Aged telemea is more crumbly and tangier.\u00a0<\/p>\n

Famous varietals include Telemea de Ibanesti, the first Romanian cheese to achieve Protected Designation of Origin (PDO) status, and Telemea de Sibiu, which enjoys Protected Geographical Indication (PGI) status. No matter how complex the finished product, telemea is a staple in Romanian cuisine and one of the most widely consumed Romanian cheeses. It\u2019s used in pastries, sprinkled over polenta, or served as a side with tomatoes and radishes. You can also treat it like feta as a salad topper.\u00a0<\/p>\n

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Br\u00e2nz\u0103 de Burduf<\/h2>\n
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Bra\u0302nza\u0306 de Burduf<\/p>\n<\/figcaption><\/figure>\n

For this one, wheels of ca\u0219, traditionally made out of sheep\u2019s milk, are stacked on top of each other and left to ripen before they\u2019re shredded, salted, and kneaded into a paste. From there, the curds are stuffed in pine bark or sheep stomachs for aging. Both options for maturation add an earthy, strong-smelling aroma to the finished product.\u00a0<\/p>\n

When it\u2019s matured, the texture is soft and buttery. Popa describes it as a bit spicy, even, with some reporting a \u201ctongue prickling\u201d at that first bite, but not all varietals match in flavor profile. Modern versions sold in shops can be found packed in plastic membranes, which mutes much of that earthiness. The original is the product of a laborious process, and it\u2019s quite complex as a result. Traditionally made in mountain regions like Transylvania and Bukovina, Br\u00e2nz\u0103 de burduf is a favorite with polenta or on bread.<\/p>\n

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Ca\u0219caval<\/h2>\n
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Ca\u0219caval<\/p>\n<\/figcaption><\/figure>\n

This sheep\u2019s or cow\u2019s milk cheese is the result of ca\u0219 that has been stretched in hot water, molded, salted, and aged. From there, it may be smoked, braided, or kept as a wheel, much like\u00a0Bulgarian kashkaval. Its texture is firm with a mild, buttery flavor similar to Italian provolone, and it\u2019s used in a similar way: sliced for sandwiches, pan-fried until golden, or as a snack on its own.\u00a0<\/p>\n

Popa describes it like an English Cheddar, a cheese every Romanian knows and has grown up on because of its availability across the country during Communist times. It was so prevalent then that some locals call all yellow cheese ca\u0219caval today, even though it may be a unique variety. Famous brands include Penteleu, or Ca\u0219caval de Penteleu, and Dalia.<\/p>\n

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Ca\u0219cavea<\/h2>\n
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Cas\u0326cavea<\/p>\n<\/figcaption><\/figure>\n

Ca\u0219cavea falls between a ca\u0219 and ca\u0219caval in terms of how it\u2019s made. It starts as ca\u0219, and is then allowed to ripen for a day before it\u2019s cut into smaller pieces and placed in boiling water. Like any curd, it stretches, after which it\u2019s pressed into the walls of the form, cooled, salted, and smoked. The smoking process gives it a more savory, distinctive flavor than the other ca\u0219-based cheeses.\u00a0<\/p>\n

Ca\u0219cavea can be eaten on its own, melted over polenta, or incorporated into baked dishes for added flavor. Every September, it\u2019s celebrated at the Festivalul Ca\u0219cavelei in the Valea Doftanei area of \u200b\u200bRomania\u2019s Prahova County. While the three-day festival features other traditional Romanian foods, ca\u0219cavea is the star.<\/p>\n

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N\u0103sal<\/h2>\n
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Na\u0306sal<\/p>\n<\/figcaption><\/figure>\n

This tough-to-get cheese comes with a legend. Once upon a time, a group of peasants stole cheese from a local royal known for his cruelty. They hid it in a cave near N\u0103sal for safekeeping, only to find something strange when they returned. When they went to get their cheese back, they discovered it had a pink, almost orange rind around its exterior. It was also softer than when it was put in. The count found out, punished the peasants, and passed off the cheese as his own creation when he discovered how tasty it was.<\/p>\n

While there\u2019s no proof of that story, we do know that there is something to the cave. This particular cheese gets its funky odor from the Brevibacterium linens<\/em> bacteria all over the rocks inside. Combined with the cave\u2019s temperature and humidity, the conditions are perfect for maturing a funky cheese.<\/p>\n

N\u0103sal was popularized around the mid-19th century, when the Schilling family purchased land in the area that included the cave. The cheese produced there became less of a local curiosity and more of a commercial venture. Their cheese gained significant acclaim, eventually winning a series of international awards. By 1948, the farm was nationalized, and the legacy of the mysterious cave-borne cheese was temporarily lost.\u00a0<\/p>\n

Versions of n\u0103sal have come and gone since, with factories producing modern takes under new brand names. Popa said historians are convinced it doesn\u2019t taste as it did when it won so much acclaim years ago. \u201cPeople are saying it\u2019s not as stinky as it used to be. The texture isn\u2019t the same either as what they know from the 1920s-1930s,\u201d she said.<\/p>\n

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Urda<\/h2>\n
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Urda<\/p>\n<\/figcaption><\/figure>\n

Urda is a cow\u2019s, sheep\u2019s, or goat\u2019s milk cheese made from leftover whey. The whey is gently reheated to make fine, white curds, and those are then drained in cloth molds. Popa said it\u2019s similar to ricotta in texture, but a little sweeter. It\u2019s light and fluffy, and frequently used in desserts as a cr\u00eape filling topped will dill and sugar. It\u2019s also commonly found in savory pies or spread on bread. Versions of it appear across Balkan and Central European countries.<\/p>\n

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Branza de vaci\u00a0<\/h2>\n
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Bra\u0302nza\u0306 de Vaci<\/p>\n<\/figcaption><\/figure>\n

Br\u00e2nza de vaci is a fresh, soft Romanian cheese made from cow\u2019s milk. To make it, producers heat the milk, curdle it, put it in a cheese cloth, and then strain it. Mild in flavor and creamy in texture, it\u2019s similar to farmer\u2019s cheeses like tvorog in Russia or twar\u00f3g in Poland. This is a popular breakfast cheese eaten with radishes, spring onions, and tomatoes or as a filling for cheese pies or other traditional pastries. It\u2019s also featured in pasca, a traditional Easter bread with a soft and fluffy texture. \u201cThis is the most versatile cheese we have,\u201d Popa said.\u00a0<\/p>\n

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Br\u00e2nza lui Vod\u0103<\/h2>\n
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Bra\u0302nza lui Voda\u0306 photo courtesy of Ca\u0303s\u0327a\u0303ria Petruvio <\/p>\n<\/figcaption><\/figure>\n

This is another cheese with a royal pedigree. The legend goes that it was a favorite of medieval rulers, particularly Prince Radu Mihnea, who wanted a local, readily available version of cheese they\u2019d enjoyed on trips to Italy. The result was this \u201cprince\u2019s cheese,\u201d a semi-hard cow\u2019s milk cheese still produced in mountainous regions around Romania. The primary producer, Petruvio, sells this one in three varieties (Red Collar, Blue Collar, and White Collar) to reflect its maturation times. While all three have a hay-like aroma, the Blue is sweeter while the White is more fruity and floral.\u00a0\u00a0<\/p>\n

Br\u00e2nza lui Vod\u0103 is a true artisinal cheese \u2014\u00a0it\u2019s gotten several medals at international cheese and dairy competitions around the world \u2014\u00a0 but it still very much reflects Romania\u2019s pastoral heritage. Its dense texture and complex, slightly tangy flavor is often served on bread or alongside cured meats.<\/p>\n

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Horezu<\/h2>\n
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Horezu photo courtesy of Five Continent<\/p>\n<\/figcaption><\/figure>\n

While Horezu\u2019s origins don\u2019t go back hundreds of years as some of the other Romanian cheeses on this list, this cheese has become a beloved option for Romanians. This sheep\u2019s milk cheese comes from the town of Horezo, UNESCO-protected for its hand-painted ceramics.<\/p>\n

The process starts by curdling fresh milk with natural rennet, forming a soft curd that is then drained and lightly pressed. The cheese is salted and left to mature. The result is a golden-yellow wheel with a smooth, elastic texture and a slightly tangy, nutty flavor.\u00a0<\/p>\n

\u201cEvery time this cheese goes to an international contest, it wins something,\u201d Popa said. Horezu is similar to a mature Manchego in flavor profile. Popa describes it as a complex, peppery, and powerful cheese. This one is easy to find at Romanian supermarkets. It\u2019s used on pasta, on charcuterie boards with dried meats and olives, and in tarts.<\/p>\n

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Where to Find Romanian Cheeses<\/h2>\n

Romanian cheese is growing in popularity on the international stage, and modern varieties of classic flavors continue to impress. Unfortunately, it can be a challenge to find Romanian cheeses outside of Romania. Popa shares that even if you find a specialty shop with Romanian cheeses, they may not be as tasty as what you\u2019d purchase locally. As Romania continues to work on getting its cheese story out and showing up at international contests, accessibility to these products outside of the country will hopefully improve.<\/p>\n

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Romanian countryside Romanian cheese is one of the country\u2019s best-kept culinary secrets, in part because even the most traditional varieties are best enjoyed in Romania. These are cheeses rooted in centuries-old pastoral traditions and shaped by the diverse geography of the Carpathians, Transylvania, and the plains. Romania\u2019s cheese culture is as rich as its folklore.\u00a0 … Okumaya devam et “10 Great Romanian Cheeses You Should Know”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4465","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4465"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4465\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}