Romanian traditional cheeses offer a plethora of flavors and textures waiting to be discovered. Whether you're a cheese enthusiast or simply curious about exploring new tastes


Romania boasts a treasure trove of cheesy delights that will undoubtedly surprise you. In this article, we will introduce you to the finest cheeses from Romanian terroirs, their unique characteristics, and the places where you can savor them.

Nasal Cheese: A Bold Culinary Adventure
Nasal cheese, a soft cheese made from cow’s milk, is renowned for its bold and piquant taste. This distinctive cheese is exclusively produced within the mystical Taga Cave, nestled in the Cluj region. Its creation magic lies in exceptional microbiological conditions, including a constant temperature and carefully controlled humidity. However, what truly sets Nasal apart is a specific bacterium that imparts its distinctive flavor, delightful moldy rind, and robust aroma. According to local legend, Nasal cheese originated when hungry peasants pilfered cheese from a local noble and hid it in the cave. To their astonishment, the cheese improved with time, thus giving birth to the famous Nasal cheese.

Praid Cheese: Subterranean Flavor Symphony
Praid cheese, with its firm texture, derives its maturity from a unique experience: the Praid Salt Mine, located fifty meters underground. This tourist attraction in the Harghita department offers a retreat for cheese wheels, which rest there for two months, nurturing their unique flavors and aromas. The mystery behind this extraordinary cheese lies in the constant temperature of the salt mine and the intensely ionized, salt-rich air. These extraordinary conditions grant Praid cheese an exceptional character that appeals to cheese connoisseurs worldwide.

Horezu Cheese: A Local Pride
Horezu, famous for its UNESCO-listed ceramics, also reveals a local cheese treasure. Crafted from sheep’s milk, Horezu cheese boasts a firm and compact texture reminiscent of the renowned Spanish Manchego. Its subtle hints of spiciness and saltiness make it instantly recognizable, as does its golden rind adorned with raised wheat motifs. To fully develop its flavor, Horezu cheese requires aging for three to twelve months. The sheep’s milk used is carefully selected from the “Marginimea Sibiului” region, where the animals graze freely. This cheese’s exceptional quality has been recognized in international competitions, such as the World Cheese Award in Norway, where it earned the Bronze Medal in 2017, and the International Cheese Award in Nantwich, where it secured the Silver Medal in 2018.

Other Romanian Terroir Treasures
Beyond these iconic cheeses, Romania hides more creamy delights waiting to be discovered. Here’s a glimpse of some of the most renowned regional cheeses:

Telemea: This national cheese, commonly consumed in Romania, is made from cow’s or sheep’s milk. It comes in various forms and aging stages, particularly in the north-central region of the country, where it benefits from a protected designation of origin.

Cașcaval: Originally from Sicily, this pressed-curd cheese spread to the Balkans before becoming a staple among Romanian cheeses. Crafted from cow’s or sheep’s milk, it is sometimes aged for several months to develop pronounced flavors.

Caș: Made from milk and rennet, this Transylvanian specialty is pressed, worked, and molded into different shapes. Typically prepared from sheep’s milk, it offers characteristic flavors of the region.

Bark-Covered Cheese: Mainly produced in the Sibiu region of Transylvania, this aromatic cheese is wrapped in bark, imparting a unique and sought-after flavor.

In Romania, cheese transcends mere culinary indulgence to become an authentic symbol of the land and cultural identity. If you’re a cheese aficionado and a gastronomic traveler seeking novel experiences, don’t miss the opportunity to taste these cheese treasures during your next visit to Romania.

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