|Other names||Urdha, Urda, Vurda, Orda, Izvara, Zsendice|
|Country of origin||Albania, Romania, North Macedonia, Moldova, Bulgaria, Serbia, Kosovo, Hungary, Ukraine|
|Source of milk||Cow Sheep Goat|
Urdă (Romanian pronunciation: [ˈurdə]; Albanian: urdha, indefinite form urdhë; Serbian: вурда / vurda; Bulgarian: урда, извара, romanized: urda, izvara; Macedonian: урда, romanized: urda; Ukrainian: вурда, romanized: vurda; Hungarian: orda, zsendice) is a sort of whey cheese commonly produced in Southeast Europe.
The name derives from Albanian urdhë/urdha, from Proto-Albanian *wurdā, from an earlier PAlb form *urdā or *uordā, ultimately derived from Proto-Indo-European *uer- "to boil, to burn". It is cognate to Old Armenian վառիմ (vaṙim, "to burn"), Lithuanian vìrti ("to cook, to boil"). It is semantically relevant that this cheese is produced by boiling whey. The Albanian term urdhë/urdha has been borrowed to other Balkan and Carpathian languages, notably Romanian urdă, but also Bulgarian, Hungarian, Serbo-Croatian, Slovak, Rusyn, Polish, Czech, and Russian languages.
Urda is made from whey of sheep, goat or cow milk. Urdă is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams.
Urdă is similar to ricotta in the way it is produced.
- "Definition of urdă" (in Romanian). DEX on line.
- Orel, Vladimir (1998). "Urdă". Albanian Etymological Dictionary. Leiden, Boston, Cologne: Brill. pp. 487–488.
- Alan Davidson (21 August 2014). The Oxford Companion to Food. Oxford: Oxford University Press. p. 684. ISBN 9780191040726.
- Tehnologija hrane (Serbian)
- About the Macedonian gastronomy (Macedonian)
- Urda - super food for the health and beauty (Macedonian)
- Zsendice vagy orda (Hungarian)