Caș
In this article we are going to talk about Caș, a topic that has been the subject of interest and debate for a long time. Caș is a topic that has generated conflicting opinions, since its impact and relevance are indisputable in different areas of society. Since its emergence until today, Caș has been the subject of study, analysis and discussion, which has allowed us to better understand its importance and scope. In this article, we will explore different aspects related to Caș, addressing everything from its history to its influence today, with the aim of providing a complete and enriching overview of this topic.
Caș (Romanian pronunciation: [kaʃ]) is a type of semi-soft white fresh cheese produced in Romania. It is made by curdling sheep or cow milk with rennet, and draining the whey. The resulting cheese is unsalted or lightly salted. If stored in brine, caș turns into Telemea after 2–3 weeks.
Caș cheese is also used to make other types of cheese such as Brânză de burduf and Cașcaval.
References
- ^ "Definition of caş" (in Romanian). DEX on line. Archived from the original on 2010-12-06. Retrieved 2012-02-08.
- ^ "Cheese Making and the Varieties of Cheese". Archived from the original on 2018-09-11. Retrieved 2011-09-23.
- ^ 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)
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