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Cheese from Romania, Teaca village
Raw cow milk is renneted warm, the curd is broken by hand, drained and left a few days to ferment and turn yellow. The fermented curd is minced and kneaded with salt, mixing salted and unsalted curd, then packed tightly into pig bladders that are sewn shut. Makers judge each stage by touch, sight and taste rather than fixed times and temperatures.
| Raw (unpasteurised) cow milk | [teaca-oj] |
| Rennet (lamb or milk-fed calf rennet in one maker's account) | [teaca-oj] |
| Salt | Layered by the fistful between hand-wide layers of minced curd[teaca-oj][revista-ferma] |
| Natural pig bladders | The casing; sewn shut, sometimes coated with food-grade cheese wax[teaca-oj] |
Total time across the recorded steps: 2 days – 3 days
What changes: Rennet goes into the warm raw milk in a vat
The milk must feel warm; in summer it is strained and set straight away, in winter warmed a little. The specification says curdling is judged by touch and sight (the 'ball test'), not fixed times or temperatures.
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
Raw cow milk is renneted warm, the curd is broken by hand, drained and left a few days to ferment and turn yellow. The fermented curd is minced and kneaded with salt, mixing salted and unsalted curd, then packed tightly into pig bladders that are sewn shut. Makers judge each stage by touch, sight and taste rather than fixed times and temperatures. Made in 6 steps over 2 days – 3 days. The longest step, let the curd ferment, takes 2–3 days (Revista Ferma). Salt is up to 3.5 % (European Commission 2026).
| Main step | 2–3 daysReported[revista-ferma] | Let the curd ferment |
|---|---|---|
| Salt | up to 3.5 %Set[teaca-oj] | Mince and knead with salt |
A kneaded cheese made from cow milk, where Romanian burduf cheeses mostly use sheep milk and fir bark or stomach casings. The curd is fermented until yellow, minced, salted in layers and sewn into pig bladders.
Made from raw cow milk. The specification caps salt at 3.5 % of the finished cheese. 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: Staphylococcus aureus, found at 3.82 log cfu/g early in the ripening of burduf, a related Romanian cheese, and 0.27 log cfu/g after the second period (not studied in Teaca).
Every number is labelled with how it is known. How this atlas is made
A German monograph quoted in the PGI single document records that Teaca was granted permission to hold a weekly market on Mondays in 1734. The document says selling kneaded cheese at markets has long been a tradition. An 82-year-old man from Teaca recounts how his mother made the curd, left it to drain and ferment, then minced it and kneaded it with salt.
