Caș () is a type of semi-soft white

fresh cheese There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most co ...

produced in

Romania Romania ( ; ro, România ) is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern, and Southeast Europe, Southeastern Europe. It borders Bulgaria to the south, Ukraine to the north, Hungary to the west, S ...

. It is made by curdling

sheep Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus ''Ovis'', in everyday usage it almost always refers to domesticated s ...

cow milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulati ...

with

rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a ...

, and draining the whey. The resulting cheese is unsalted or lightly salted. If stored in brine, caș turns into

Telemea Telemea () is the name of a Romanian cheese traditionally made of sheep's milk.About Telemea
at cheese.com

after 2–3 weeks. Caș cheese is also used to make other types of cheese such as Brânză de burduf and Cașcaval.The Romanian cheeses

References

Romanian cheeses Sheep's-milk cheeses Cow's-milk cheeses {{Romania-stub