Caș
Caș[1] (Romanian pronunciation: [kaʃ]) is a type of semi-soft white fresh cheese produced in Romania.[2] It is made by curdling sheep or cow milk with rennet, and draining the whey.[3] The resulting cheese is unsalted or lightly salted. If stored in brine, caș turns into Telemea after 2–3 weeks.[4][5]
Caș cheese is also used to make other types of cheese such as Brânză de burduf and Cașcaval.[6]
References
- "Definition of caş" (in Romanian). DEX on line.
- Cheese Making and the Varieties of Cheese
- Donnelly, Catherine; Kehler, Mateo (25 October 2016). The Oxford Companion to Cheese. Oxford University Press. p. 81. ISBN 978-0-19-933089-8.
- Tamime, A. Y.; Robinson, R K (1 January 1991). Feta and Related Cheeses. Elsevier. p. 16. ISBN 978-1-84569-822-5.
- Foodcrafting in Romania – Milk
- The Romanian cheeses Archived 2015-11-04 at the Wayback Machine (in Romanian)
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.