Caș
503 VIEWS
Everipedia is now IQ.wiki - Join the IQ Brainlist and our Discord for early access to editing on the new platform and to participate in the beta testing.
Caș
Caș
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
[1]
Citation Linkwww.dexonline.news20.ro"Definition of caş" (in Romanian). DEX on line.
Sep 30, 2019, 7:15 AM
[3]
Citation Linkbooks.google.comDonnelly, Catherine; Kehler, Mateo (25 October 2016). The Oxford Companion to Cheese. Oxford University Press. p. 81. ISBN 978-0-19-933089-8.
Sep 30, 2019, 7:15 AM
[4]
Citation Linkbooks.google.comTamime, A. Y.; Robinson, R K (1 January 1991). Feta and Related Cheeses. Elsevier. p. 16. ISBN 978-1-84569-822-5.
Sep 30, 2019, 7:15 AM
[6]
Citation Linkweb.archive.orgThe Romanian cheeses Archived 2015-11-04 at the Wayback Machine (in Romanian)
Sep 30, 2019, 7:15 AM
[14]
Citation Linken.wikipedia.orgThe original version of this page is from Wikipedia, you can edit the page right here on Everipedia.Text is available under the Creative Commons Attribution-ShareAlike License.Additional terms may apply.See everipedia.org/everipedia-termsfor further details.Images/media credited individually (click the icon for details).
Sep 30, 2019, 7:15 AM