Brânză de burduf

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Brânză de burduf
Branza burduf feteasca neagra.jpg
Country of originRomania
RegionRomanian Carpathians
Source of milkSheep, Buffalo
PasteurisedTraditionally, no

Brânză de burduf (also known as "Brânză frământată"[1] (English: Kneaded cheese)) is a salty type of Romanian cheese, made with sheep (or occasionally buffalo) milk.[2][3] It has a strong flavour and slightly soft in texture.


To obtain it, sweet caş is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep's stomach,[4] or into a sheep's skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark. The cheese can be consumed even if kept for a long time in a sheep's stomach or in a sheep's skin. If kept in pine bark, the cheese gets a specific pine resin flavour.

The cheese is specific to different areas from the historical regions of Transylvania, Moldavia and Wallachia (including assortments known as: "Brânză în coajă de brad" (Cheese in fir shell), "Brânză de putină", "Cremă Focșani", "Brânză Moldova", "Brânză Dorna", "Brânză Luduș", "Brânză Bistrița", "Brânză Săveni" or "Brânză Botoșana").[1][5][6]

See also[edit]

Notes and references[edit]

  1. ^ a b Brânza frământată at
  2. ^ Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 81. ISBN 978-0-19-933089-8. Retrieved January 3, 2018.
  3. ^ Irving, J.; Foundation, Terra Madre (2006). Terra Madre: 1,600 Food Communities. Terra Madre. Slow Food Editore. p. 682. ISBN 978-88-8499-118-8. Retrieved January 3, 2018.
  4. ^ Kristbergsson, K.; Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects. Integrating Food Science and Engineering Knowledge Into the Food Chain. Springer US. p. 68. ISBN 978-1-4899-7648-2. Retrieved January 3, 2018.
  5. ^ Burduf, non English references Archived June 12, 2008, at the Wayback Machine
  6. ^ Brânza de burduf Archived 2018-09-11 at the Wayback Machine at