| 词条 | Brânză de burduf |
| 释义 |
| name = Brânză de burduf | image = | othernames = | country = Romania | regiontown = | region = Romanian Carpathians | town = Fundata | source = Sheep, Buffalo | pasteurised = Traditionally, no | texture = Soft | fat = | protein = | dimensions = | weight = | aging = | certification = }} Brânză de burduf (also known as "Brânză frământată"[1] ({{lang-en|Kneaded cheese}})) is a salty type of Romanian cheese, made with sheep (or occasionally buffalo) milk.[2][3] It has a strong flavour and slightly soft in texture. ProcessingTo obtain it, sweet caş is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep’s stomach,[4] or into a sheep’s skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark. The cheese can be consumed even if kept for a long time in a sheep’s stomach or in a sheep’s skin. If kept in pine bark, the cheese gets a specific pine resin flavour. The cheese is specific to different areas from the historical regions of Transylvania, Moldavia and Wallachia (including assortments known as: "Brânză în coajă de brad" (Cheese in fir shell), "Brânză de putină", "Cremă Focșani", "Brânză Moldova", "Brânză Dorna", "Brânză Luduș", "Brânză Bistrița", "Brânză Săveni" or "Brânză Botoșana").[1][5][6] See also
Notes and references1. ^1 Brânza frământată at meat-milk.ro {{Romanian cheeses}}{{Cuisine of Romania}}{{DEFAULTSORT:Branza De Burduf}}{{cheese-stub}}2. ^{{cite book | last=Donnelly | first=C. | last2=Kehler | first2=M. | title=The Oxford Companion to Cheese | publisher=Oxford University Press | series=Oxford Companions | year=2016 | isbn=978-0-19-933089-8 | url=https://books.google.com/books?id=fRnGDQAAQBAJ&pg=PA81 | access-date=January 3, 2018 | page=81}} 3. ^{{cite book | last=Irving | first=J. | last2=Foundation | first2=Terra Madre | title=Terra Madre: 1,600 Food Communities | publisher=Slow Food Editore | series=Terra Madre | year=2006 | isbn=978-88-8499-118-8 | url=https://books.google.com/books?id=jskiAQAAIAAJ | access-date=January 3, 2018 | page=682}} 4. ^{{cite book | last=Kristbergsson | first=K. | last2=Oliveira | first2=J. | title=Traditional Foods: General and Consumer Aspects | publisher=Springer US | series=Integrating Food Science and Engineering Knowledge Into the Food Chain | year=2016 | isbn=978-1-4899-7648-2 | url=https://books.google.com/books?id=D-K9CwAAQBAJ&pg=PA68 | access-date=January 3, 2018 | page=68}} 5. ^Burduf, non English references {{webarchive |url=https://web.archive.org/web/20080612105416/http://www.fundatia-adept.org/html/burduf.htm |date=June 12, 2008 }} 6. ^Brânza de burduf at lumeasatului.ro 2 : Sheep's-milk cheeses|Romanian cheeses |
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