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