Caș Explained

Caș[1] (in Romanian; Moldavian; Moldovan pronounced as /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]

Notes and References

  1. Web site: Definition of caş. DEX on line. ro. 2012-02-08. 2010-12-06. https://web.archive.org/web/20101206013440/http://www.dexonline.news20.ro/cuvant/cas.html. dead.
  2. Web site: Cheese Making and the Varieties of Cheese . 2011-09-23 . 2018-09-11 . https://web.archive.org/web/20180911044440/http://www.brewplus.com/cheese/cheese-making-and-the-varieties-of-cheese/ . dead .
  3. Book: Donnelly. Catherine. Kehler. Mateo. The Oxford Companion to Cheese. 25 October 2016. Oxford University Press. 978-0-19-933089-8. 81.
  4. Book: Tamime. A. Y.. Robinson. R K. Feta and Related Cheeses. 1 January 1991. Elsevier. 978-1-84569-822-5. 16.
  5. https://www.foodcrafters.org/products/foodcrafting-in-romania-milk/ Foodcrafting in Romania – Milk
  6. http://www.selene.ro/articole/lapte/lapte-3 The Romanian cheeses

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