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2024-02-26T02:19:07Z

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'''Caș''' is a type of [[cheese]] originating from [[Romania]]. It is a fresh, semi-soft cheese made from [[sheep's milk]], although it can also be made from [[cow's milk]] or a combination of both. The cheese is white, with a slightly sour taste and no rind. It is traditionally made in the [[Transylvania]] region, but is now produced throughout the country.

== History ==

The history of Caș cheese dates back to the [[Roman Empire]], when it was a popular food among the Roman soldiers. The cheese was traditionally made in the summer months, when the sheep were milked. The milk was then curdled using rennet, and the curds were drained and pressed into molds. The cheese was then left to mature for a few days before being consumed.

== Production ==

The production of Caș cheese begins with the collection of milk. The milk is then heated to a specific temperature and [[rennet]] is added to curdle the milk. The curdled milk is then cut into small pieces and heated again to separate the curds from the [[whey]]. The curds are then drained and pressed into molds to form the cheese. The cheese is then left to mature for a few days before it is ready to be consumed.

== Consumption ==

Caș cheese is often consumed fresh, but it can also be aged for a longer period of time to develop a stronger flavor. It is often used in cooking, particularly in traditional Romanian dishes such as [[sarmale]] and [[mămăligă]]. It can also be eaten on its own, or with bread and fruit.

== See also ==

* [[List of cheeses]]
* [[Romanian cuisine]]

[[Category:Cheeses]]
[[Category:Romanian cuisine]]
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Caș - Revision history

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