Caș: Difference between revisions
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{{Short description|Semi-soft cheese produced in Romania}} |
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{{Merge to|Curd|discuss=Talk:Caş#Merge caș into Curd|date=April 2014}} |
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'''Caș'''<ref>{{cite web|url=http://www.dexonline.news20.ro/cuvant/cas.html|title=Definition of caş|publisher=DEX on line|language=ro|access-date=2012-02-08|archive-date=2010-12-06|archive-url=https://web.archive.org/web/20101206013440/http://www.dexonline.news20.ro/cuvant/cas.html|url-status=dead}}</ref> ({{IPA|ro|kaʃ}}) is a type of semi-soft white [[fresh cheese]] produced in [[Romania]].<ref>{{Cite web |url=http://www.brewplus.com/cheese/cheese-making-and-the-varieties-of-cheese/ |title=Cheese Making and the Varieties of Cheese |access-date=2011-09-23 |archive-date=2018-09-11 |archive-url=https://web.archive.org/web/20180911044440/http://www.brewplus.com/cheese/cheese-making-and-the-varieties-of-cheese/ |url-status=dead }}</ref> It is made by curdling [[sheep milk|sheep]] or [[cow milk]] with [[rennet]], and draining the whey.<ref>{{cite book|last1=Donnelly|first1=Catherine|last2=Kehler|first2=Mateo|title=The Oxford Companion to Cheese|url=https://books.google.com/books?id=fRnGDQAAQBAJ|date=25 October 2016|publisher=Oxford University Press|isbn=978-0-19-933089-8|page=81}}</ref> The resulting cheese is unsalted or lightly salted. If stored in brine, caș turns into [[telemea]] after 2–3 weeks.<ref>{{cite book|last1=Tamime|first1=A. Y.|last2=Robinson|first2=R K|title=Feta and Related Cheeses|url=https://books.google.com/books?id=5fiiAgAAQBAJ|date=1 January 1991|publisher=Elsevier|isbn=978-1-84569-822-5|page=16}}</ref><ref>[https://www.foodcrafters.org/products/foodcrafting-in-romania-milk/ Foodcrafting in Romania – Milk]</ref> |
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| ⚫ | Caș cheese is also used to make other types of cheese such as [[brânză de burduf]] and [[cașcaval]].<ref>[http://www.selene.ro/articole/lapte/lapte-3 The Romanian cheeses] {{Webarchive|url=https://web.archive.org/web/20151104144430/http://www.selene.ro/articole/lapte/lapte-3 |date=2015-11-04 }} {{in lang|ro}}</ref> |
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{{Romanian cuisine}} |
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'''Caș'''<ref>{{ro}}{{cite web|url=http://www.dexonline.news20.ro/cuvant/cas.html|title=Definition of caş|publisher=DEX on line}}</ref> ({{IPA-ro|kaʃ}}), is a type of semi-soft fresh white [[cheese]] produced in [[Romania]].<ref>[http://www.brewplus.com/cheese/cheese-making-and-the-varieties-of-cheese/ Cheese Making and the Varieties of Cheese]</ref> It is unsalted (sometimes lightly salted), made out of [[sheep milk]] or [[cow milk]]. If stored in brine, caș turns into [[telemea]] after 2–3 weeks. |
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Etymology: Latin caseus. |
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==References== |
==References== |
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{{Romanian cheeses}} |
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{{Cuisine of Romania}} |
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Latest revision as of 09:39, 9 November 2024
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
[edit]- ^ "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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