traditional cheese making at a Romanian sheepfold from start to finish.
- last year
Traditional cheese making at a Romanian sheepfold is a fascinating process that has been passed down from generation to generation. Here's a step-by-step guide to how it's done, from start to finish:
Milk collection: The first step in cheese making is to collect fresh milk from the sheep. The milk is usually collected early in the morning and is still warm from the sheep's body temperature.
Milk processing: Once the milk is collected, it's poured into a large copper cauldron, and the cheese making process begins. The milk is heated slowly, and a natural coagulant, such as rennet or whey, is added to make the milk curdle.
Curd cutting: After the milk has curdled, it's cut into small pieces using a special tool called a "spargator". This helps to separate the curd from the whey.
Curd cooking: The curd is then cooked slowly over low heat, stirring constantly to prevent it from sticking to the bottom of the cauldron. This helps to remove any excess whey and creates a firmer texture.
Cheese shaping: Once the curd is cooked, it's removed from the cauldron and placed in a cheese mold or a woven basket lined with cheesecloth. The cheese is then pressed to remove any remaining whey and to shape it into the desired form.
Salting and aging: The cheese is then salted, either by rubbing it with salt or by soaking it in a brine solution. After salting, the cheese is left to age for several days or even months, depending on the type of cheese being made.
Final preparation: Once the cheese has aged, it's ready to be eaten. It can be served fresh or grilled, and is often enjoyed with traditional Romanian dishes like polenta, sour cream, and vegetables.
Cheese making at a Romanian sheepfold is a labor-intensive process that requires patience, skill, and experience. But the end result is a delicious and unique cheese that's deeply rooted in tradition and culture.
Milk collection: The first step in cheese making is to collect fresh milk from the sheep. The milk is usually collected early in the morning and is still warm from the sheep's body temperature.
Milk processing: Once the milk is collected, it's poured into a large copper cauldron, and the cheese making process begins. The milk is heated slowly, and a natural coagulant, such as rennet or whey, is added to make the milk curdle.
Curd cutting: After the milk has curdled, it's cut into small pieces using a special tool called a "spargator". This helps to separate the curd from the whey.
Curd cooking: The curd is then cooked slowly over low heat, stirring constantly to prevent it from sticking to the bottom of the cauldron. This helps to remove any excess whey and creates a firmer texture.
Cheese shaping: Once the curd is cooked, it's removed from the cauldron and placed in a cheese mold or a woven basket lined with cheesecloth. The cheese is then pressed to remove any remaining whey and to shape it into the desired form.
Salting and aging: The cheese is then salted, either by rubbing it with salt or by soaking it in a brine solution. After salting, the cheese is left to age for several days or even months, depending on the type of cheese being made.
Final preparation: Once the cheese has aged, it's ready to be eaten. It can be served fresh or grilled, and is often enjoyed with traditional Romanian dishes like polenta, sour cream, and vegetables.
Cheese making at a Romanian sheepfold is a labor-intensive process that requires patience, skill, and experience. But the end result is a delicious and unique cheese that's deeply rooted in tradition and culture.