Arhive categorie: Dairy

Brînza zburată (A strange cheese)

brinza zburata2
(for English version scroll down the page)
” E  usoara ca brinza dulce de vaci dar mult mai delicata. E o chestie foarte rafinata, cu gust blind si textura piersicoasa. Am intrebat ciobanii si brinzarii despre tehnologia ei de inchegare: toti o stiu, toti o fac, dar acasa si numai pentru acasa. N-are nume peste tot, nu se conserva, e un fel de reteta a bunicii, de pe-o zi pe alta.
Taina: se poate face brinza zburata din lapte de bivolita sau de vaca, dar si din cel de capra sau de oaie, cu conditia sa-i adaugi putin cheag, cit o aluna. In functie de proportia de lapte fiert, nefiert si prins, se obtine o brinza mai moale sau mai tare.
2 l lapte dulce, nefiert
3 l lapte fiert
5 l lapte prins
Se pune laptele dulce la fiert. 
Cind a fiert, se adauga restul ‘albiturilor’; se amesteca cu o lingura de lemn.
Se lasa sa se incinga iar; va coagula la primul clocot.
Se toarna intr-un tifon, pe masura, si se lasa sa se scurga o zi si-o noapte.
Se freaca brinza asta cu cita sare va place ( eu unul nu-i pun sare deloc, caci are o finete fara egal care nu merita stricata).
In Tara Fagarasului, dar si in alte locuri, se mai face aceeasi brinzica dulce din lapte de bivolita sau de vaca nefiert si altfel:
– se pune laptele la fiert
– inainte de-a da in clocot se picura putin otet de mere
– brinza coaguleaza si se scoate cu sita din zerul brusc, limpede, ce o inconjoara.
-restul procedeului e la fel. ”
(de la Radu Anton Roman citire)





brinza zburata2.3

It’s a very refined stuff, with a gentle taste and a texture of peaches.I asked shepherds about the curdling technology : all of them know it, all of them do it but they do it at home and only at home. It does not have a name, it’s not canned, it’s more like a grandmother’s day to day recipe.
It’s soft as a fresh cow cheese but much more delicate.
Mystery: you can make this cheese off of buffalo or cow milk, but also from goat or sheep milk, provided you add a little curd, the size of a peanut or so. Depending on the quantity of boiled milk or non boiled milk and curd,  you will get  a softer or harder cheese .
2 l fresh milk, non boiled
3 l boiled milk 
5 l curdled milk
Boil the fresh milk . When it begins to boil, add the rest of ‘white ingredients’ and stir into the mixture with a wooden spoon. Allow all to heat up and it will coagulates at the first boil. Turn off the heat and drain the cheese from whey for a day and a night.
This cheese is rubbed then with salt, as much as you like (I don’t salt it at all because it’s not worth it to ruin such unbelievable  finesse ).
In Fagaras, but also in other places from Romania, the same sweet cheese, from non boiled buffalo or cow milk but in a different way: before the milk gets into boiling, you drip in few drops of apple vinegar; after the cheese coagulates and is removed with a strainer from the clear whey. The rest of the process is the same.

(My annotation: the name of this product is a kind of metaphor, that couldn’t be translated. I chose to let the original name in the English version too, for not altering the truth to a faulty translation. But just to have a clue about what that cheese name in Romanian means…well, I can  say it is talking  about …  some of  “Fly out cheese“.)

Update made today
: a friend of mine, from Maramures area (N-W of Romania) says …this kind of cheese is called SCOAPTA CHEESE . Another friend of mine( from Southern Romania) told me that… Scoapta cheese has a much more developed manufacturing  process ).
Huh, I told you that’s a strange cheese !!!