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Caș

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This is an old revision of this page, as edited by Favonian (talk | contribs) at 18:56, 4 May 2014 (Favonian moved page Caş to Caș: per Talk:Caș#Requested move). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Caș[1] (Romanian pronunciation: [kaʃ]), is a type of semi-soft fresh white cheese produced in Romania.[2] 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.

Caș cheese is also used to make other types of cheese such as Brânză de burduf and Caşcaval.[3] Etymology: Latin caseus.

References

  1. ^ Template:Ro"Definition of caş". DEX on line.
  2. ^ Cheese Making and the Varieties of Cheese
  3. ^ The Romanian cheeses Template:Ro icon
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