So in an earlier post i talked about "Tochitura Moldoveneasca" and in it i suggested "Branza de Burduf " to be used.You may be wondering what it is .Well it is a very strong flavored,matured cheese.It is salty but not overly salted and it is rather unique in its making.It is from the Transilvania region of Romania,a region blessed with superb mountains and pastures.It is prepared in summer or fall when the milk has a high fat content.It's made from sheep milk mixed with buffalo milk.After the milk has curdled its is pressed to form a sweet cheese.That sweet cheese is then cut using string,opposed to a metal knife which would deteriorate the taste,in cubes mixed with salt and then kneaded into a paste.The interesting and unique side step comes in here.This paste is then stuffed in clean sheep stomach ( somewhat like haggis ),stiched and then matured for 10-14 days and has a shelf life of about 3 months.Also it can be smoked.
Another variation that is even more unique is the cheese mixture earlier mentioned stuffed in fir bark.A cylinder is made out of a young fir tree also a cap and a bottom,the cheese paste is stuffed inside and let to mature...making it unique in taste.
Well ill keep it simple for now,hope you enjoyed this tiny adventure in the world of Romanian Cheeses.And i will continue this mini series of articles with much more types of cheese.
Wish you all the best.
Flo.
Another variation that is even more unique is the cheese mixture earlier mentioned stuffed in fir bark.A cylinder is made out of a young fir tree also a cap and a bottom,the cheese paste is stuffed inside and let to mature...making it unique in taste.
Well ill keep it simple for now,hope you enjoyed this tiny adventure in the world of Romanian Cheeses.And i will continue this mini series of articles with much more types of cheese.
Wish you all the best.
Flo.
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