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Cheese from Moldova, Ștefan Vodă and Căușeni districts
Brînză de Popeasca is a soft white sheep cheese, with up to a quarter goat milk, kept in brine. The milk is set only with natural rennet from lambs a few days old, the curd is hung in sackcloth to drain, then cut and salted in well-water brine for a day. It matures in brine for at least 30 days.
| Sheep milk | Mostly from crosses of Karakul with the local Tusca and Țigaie breeds; fat 6.0–10.0%, protein at least 4.0%; fat neither added nor removed[uk-spec] |
| Goat milk | Up to 25% of the milk; optional[uk-spec] |
| Natural lamb rennet | From lambs slaughtered for their skins in the first 2–4 days after birth, kept dried with salt; the only coagulant allowed[uk-spec] |
| Brine | Cold well water of moderate hardness with non-iodised kitchen salt[uk-spec] |
| Starter | none added; natural lamb rennet |
Total time across the recorded steps: 31 days
What changes: Starting material: sheep milk with up to a quarter goat milk
Milk comes from machine milking (raw-milk method) or hand milking (pasteurised-milk method) and is cleaned and cooled on arrival.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Brînză de Popeasca is a soft white sheep cheese, with up to a quarter goat milk, kept in brine. The milk is set only with natural rennet from lambs a few days old, the curd is hung in sackcloth to drain, then cut and salted in well-water brine for a day. It matures in brine for at least 30 days. Made in 6 steps over 31 days. The longest step, mature in brine, takes at least 30 days (Public association of sheep and goat breeders…). Salt is 5–7 % (Public association of sheep and goat breeders…). In Moldovan brînză sheep cheese made from unpasteurised milk, a related product (the study does not name Popeasca), Lactococcus lactis subsp. lactis and Lactobacillus plantarum were identified most often, with Lb. paracasei, Lb. brevis, Lb. fermentum, Lb. rhamnosus, Lb. delbrueckii, Lb. casei and Lc. lactis subsp. cremoris also found does most of the fermenting.
| Main step | at least 30 daysSet[uk-spec] | Mature in brine |
|---|---|---|
| Temperature | 33–37 °CSet[uk-spec] | Pasteurise unsuitable milk and cool it |
| Salt | 5–7 %Set[uk-spec] | Mature in brine |
The specification credits the cheese's taste to the mixed Karakul-cross and Țigaie flocks of the area. It is set only with natural lamb rennet, dried with salt, and salted in brine straight after a short drain, so it stays sweeter and has fewer gas holes than sheep cheese from northern Moldova.
The specification sets salt at 5.0–7.0 % and moisture at 45.0–60.0 % in the finished cheese. It describes a raw-milk method and a pasteurised-milk method, and pasteurises any milk not fit to use raw. CDC advises pregnant women, newborns, adults 65 or older and people with a weakened immune system to avoid any cheese made from raw milk.
Hazards the sources name: In the same related Moldovan brînză, E. coli counts rose and several colonies of S. aureus were found (the abstract writes "Streptococcus aureus"), which the author links to unpasteurised milk and no added starter.
Every number is labelled with how it is known. How this atlas is made
The specification says local herders have farmed sheep this way for over a century. Moldova's intellectual property agency AGEPI decided on 23 September 2016 to register the appellation, applied for by the sheep and goat breeders' association of the Ștefan Vodă district. The UK recognised the name as a PGI on 25 July 2025, one of 10 Moldovan names added that day under the UK–Moldova agreement.
