Dishes made from cheese matured in sheepskin

Referred to in Romanian as ‘branza de burduf’ this type of soft cheese is a traditional dairy product, which is left to mature in sheepskin and is usually produced by shepherds at their sheepfolds in the mountains. The term burduf is actually a reference to this sheepskin, which is skilfully sewn so as to form a sack, which is subsequently punctured in places to allow the whey to flow out of the fresh cheese.

Ștefan Baciu, 08.10.2017, 14:07

Referred to in Romanian as ‘branza de burduf’ this type of soft cheese is a traditional dairy product, which is left to mature in sheepskin and is usually produced by shepherds at their sheepfolds in the mountains. The term burduf is actually a reference to this sheepskin, which is skilfully sewn so as to form a sack, which is subsequently punctured in places to allow the whey to flow out of the fresh cheese.

The cheese is mixed with salt to form a paste, which is later placed into the sheepskin and left to mature for two weeks. This type of cheese may have an expiration date of up to three months if stored in a cool dry place. Its colour is yellowish, it has a fatty texture and can be cut into slices, like any other type of cheese. Quality matured cheese should not be crumbling or sticking to the knife while being cut.

Major dairy factories in Romania have replaced the sheepskin with a plastic wrap. Another version of this dairy product is that in which the sheepskin is replaced by fir-tree bark, which gives it a special flavour and also contributes to its look.

This matured cheese can be eaten as such, cut into slices and placed on an entrée plate. It can successfully replace yellow cheese in cheese bullets recipes, when it is mixed with flour and eggs.

It can also be combined with mushrooms and served as a hot starter. Remove the stalk of a mushroom and place a mixture of this matured cheese and dill into it. This mushroom-cheese mix is one of the ingredients of a Transylvanian stew, which actually has a simple recipe. Chop one-two onions, cut into slices two red peppers and sauté this mix in a pan with oil. Add cream and matured cheese and keep stirring to prevent sticking. Towards the end add finely chopped dill, a little bit of pepper, and salt if needed.

Cheese matured in sheepskin is an ingredient of another traditional Romanian dish called bulz, which consists of alternating layers of polenta and cheese to which you can add sausages or bacon slices. Place the mixture in the oven and bake at low heat for about 20 minutes until the polenta gets a crust. Cut it into slices and serve it hot out of the oven.

This cheese can also be used for many other dishes like cold or hot starters in combination with potatoes, or as side dish.

(translated by: Daniel Bilt)