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2023-06-21T00:39:14Z

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The distinguishing feature of this type of cheese is the fact that the product is subjected to the technological operations of wet and dry salting, respectively, which gives not only a special taste, but also a longer shelf life.
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|[[Brânză de vaci]] (Brânză dulce)
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|Made from whole cow milk similar to cottage cheese.
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|[[Caș]]
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|Sweet non-fermented cheese obtained from cow's or sheep's milk. Drained in cheesecloth could be eaten fresh, smoked, or further prepared into brânzǎ de burduf.
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|[[Cașcaval]]
|[[File:Penteleu.jpg|135px]]
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|Cașcaval is used to refer to a number of types of yellow medium and semi hard cheeses made of sheep's or cow's-milk.
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|[[Năsal cheese]]
|[[File:Brânză Năsal.jpg|135px]]
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|'''''Năsal''''' is a traditional Romanian cheese bearing the same name as the village where it is produced in the [[:en:Taga|Țaga]] commune, Cluj County. It is a [[smear-ripened]] cheese made from cow's milk.
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|[[Telemea]]
|[[File:Telemea.jpg|135px]]
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|Sweet to extremely salty cheese obtained from cow's or sheep's raw or pasteurized milk. Two main categories: fresh – available seasonally and preserved -available year around. Fresh telemea is soft, and in various degrees of saltiness. Preserved telemea is harder and salt saturated due to its brine preservation. Preserved telemea is almost identical to Greek Feta cheese.
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|[[Urdă]]
|[[File:Orda-sajt.jpg|135px]]
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|Sweet, soft, with a sandy texture cheese obtained from boiled whey of cow or sheep milk, almost identical to Italian [[ricotta]] cheese.
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Translations:List of cheeses/60/en - Revision history

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