Caş
Top
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 it will stored in brine, caș transforms in 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
- ^ (Romanian)"Definition of caş". DEX on line. http://www.dexonline.news20.ro/cuvant/cas.html.
- ^ Cheese Making and the Varieties of Cheese
- ^ The Romanian cheeses (Romanian)
External links
| This article is part of the series |
 Romanian cuisine |
|---|
|
Soups
|
|
Appetitizers & Salads
|
|
Dishes
|
|
Delicatessen
|
| Romania portal |
 |
This cheese-related article is a stub. You can help Wikipedia by expanding it. |
 |
This Romania-related article is a stub. You can help Wikipedia by expanding it. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Post a question - any question - to the WikiAnswers community:
Copyrights:
Wikipedia on Answers.com
This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article Caş.
Read more