ROMANIAN CHEESE

TAGA - CAVE MATURED CHEESE

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Țaga, Cluj County

 

  Cooperativa Agricolă Someș Arieș, Țaga, jud. Cluj

 

 

The story of Țaga cheese takes us back to distant times, centuries ago, when the nobleman Schilling’s shepherds stole part of a sheep's hide and hid it in a nearby cave. A few weeks later the nobleman found the cheese in the cave and tasted it to see if it was still edible. The cheese was covered with mold, making it soft in the middle, with a strong smell and an unusual taste, and to Schilling’s surprise it was much tastier than the original. Henceforth the cheese was moved to the cave to mature.

 

 

Cooperativa Agricola Somes Aries produce 3 sortimente de brânză fermentată: Bobâlna, Moeciu, Montana.

 

 

The cave is now 125 metres long and five metres wide. It has a constant temperature of 14ºC, humidity of 93%, and, most importantly, the bacteria Brevibacterium Linens, which gives the product its specific texture, aroma and color.

 

Originally, Țaga cheese was obtained only from sheep’s milk. Today it is produced from pasteurized cow’s milk.

 

 

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