Carpathian Burduf SHEEP Cream Cheese / Branza de Burduf 450g (Carpathian)
Carpathian Burduf sheep cream cheese (branza de Burduf) is a soft sheep’s milk cheese produced in Transylvania on the slopes of the high Bucegi Mountains in the Carpathians in Romania. This cheese is cut into small pieces, salted and then hand-mixed in a large wooden bowl. It is then left to age inside fir tree bark to become Brânzá de Burduf. This bark is rich in aromatic resin which is processed and sewn together to produce cylindrical containers that are sealed with bark discs at the edges. The cheese is then aged in these containers from 20 days to 3 months. As it ripens, its flavor becomes increasingly spicy and salty resulting in strong flavor and a semi-soft texture. Keep refrigerated.
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Carpathian Burduf SHEEP Cream Cheese / Branza de Burduf 450g (Carpathian)
Carpathian Burduf SHEEP Cream Cheese / Branza de Burduf 450g (Carpathian)
Carpathian Burduf sheep cream cheese (branza de Burduf) is a soft sheep’s milk cheese produced in Transylvania on the slopes of the high Bucegi Mountains in the Carpathians in Romania. This cheese is cut into small pieces, salted and then hand-mixed in a large wooden bowl. It is then left to age inside fir tree bark to become Brânzá de Burduf. This bark is rich in aromatic resin which is processed and sewn together to produce cylindrical containers that are sealed with bark discs at the edges. The cheese is then aged in these containers from 20 days to 3 months. As it ripens, its flavor becomes increasingly spicy and salty resulting in strong flavor and a semi-soft texture. Keep refrigerated.
Original: $17.64
-65%$17.64
$6.17Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Carpathian Burduf sheep cream cheese (branza de Burduf) is a soft sheep’s milk cheese produced in Transylvania on the slopes of the high Bucegi Mountains in the Carpathians in Romania. This cheese is cut into small pieces, salted and then hand-mixed in a large wooden bowl. It is then left to age inside fir tree bark to become Brânzá de Burduf. This bark is rich in aromatic resin which is processed and sewn together to produce cylindrical containers that are sealed with bark discs at the edges. The cheese is then aged in these containers from 20 days to 3 months. As it ripens, its flavor becomes increasingly spicy and salty resulting in strong flavor and a semi-soft texture. Keep refrigerated.
