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]
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]