Caș

Caș

cow milk with rennet, and draining the whey.^[3] The resulting cheese is unsalted or lightly salted. If stored in brine, caș turns into Telemea after 2–3 weeks.^[4]^[5]

Caș cheese is also used to make other types of cheese such as

Cașcaval.^[6]

References

^ "Definition of caş" (in Romanian). DEX on line. Archived from the original on 2010-12-06. Retrieved 2012-02-08.
^ "Cheese Making and the Varieties of Cheese". Archived from the original on 2018-09-11. Retrieved 2011-09-23.
ISBN 978-0-19-933089-8
.

ISBN 978-1-84569-822-5
.

^ Foodcrafting in Romania – Milk

^ The Romanian cheeses Archived 2015-11-04 at the Wayback Machine (in Romanian)

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t
e
Romanian cheeses

Bryndza

Brânză de burduf

Brânză de coșuleț

Brânză de vaci

Caș

Cașcaval

Năsal

Penteleu

Șvaițer

Telemea

Urdă

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t
e

Retrieved from "https://en.wikipedia.org/w/index.php?title=Caș&oldid=1186151674"

[1] "Definition of caş" (in Romanian). DEX on line. Archived from the original on 2010-12-06. Retrieved 2012-02-08.

[2] "Cheese Making and the Varieties of Cheese". Archived from the original on 2018-09-11. Retrieved 2011-09-23.

[3] ISBN 978-0-19-933089-8
.

[4] ISBN 978-1-84569-822-5
.

[5] Foodcrafting in Romania – Milk

[6] The Romanian cheeses Archived 2015-11-04 at the Wayback Machine (in Romanian)

[3]

[4]

[5]

[6]