Brânză de burduf

Brânză de burduf (also known as "Brânză frământată"[1] (English: Kneaded cheese)) is a salty type of Romanian cheese, made with sheep (or occasionally buffalo) milk.[2][3] It has a strong flavour and slightly soft in texture.

Brânză de burduf
Country of originRomania
RegionRomanian Carpathians
TownFundata
Source of milkSheep, Buffalo
PasteurisedTraditionally, no
TextureSoft

Processing

To obtain it, sweet caş is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep's stomach,[4] or into a sheep's skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark. The cheese can be consumed even if kept for a long time in a sheep's stomach or in a sheep's skin. If kept in pine bark, the cheese gets a specific pine resin flavour.

The cheese is specific to different areas from the historical regions of Transylvania, Moldavia and Wallachia (including assortments known as: "Brânză în coajă de brad" (Cheese in fir shell), "Brânză de putină", "Cremă Focșani", "Brânză Moldova", "Brânză Dorna", "Brânză Luduș", "Brânză Bistrița", "Brânză Săveni" or "Brânză Botoșana").[1][5][6]

gollark: It is the case that I contain genetic material from my parents. It doesn't have to be the case that, because of that, I'm considered part of their body or something.
gollark: Again, if you're going to be consistent about this, then children are half of their parents, which sounds unreasonable.
gollark: Why?
gollark: Actually, not even "also", that seems to be approximately your proposal?
gollark: [REDACTED]

See also

Notes and references
  1. Brânza frământată at meat-milk.ro
  2. Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 81. ISBN 978-0-19-933089-8. Retrieved January 3, 2018.
  3. Irving, J.; Foundation, Terra Madre (2006). Terra Madre: 1,600 Food Communities. Terra Madre. Slow Food Editore. p. 682. ISBN 978-88-8499-118-8. Retrieved January 3, 2018.
  4. Kristbergsson, K.; Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects. Integrating Food Science and Engineering Knowledge Into the Food Chain. Springer US. p. 68. ISBN 978-1-4899-7648-2. Retrieved January 3, 2018.
  5. Burduf, non English references Archived June 12, 2008, at the Wayback Machine
  6. Brânza de burduf Archived 2018-09-11 at the Wayback Machine at lumeasatului.ro


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