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This document provides a historical recipe and method for making cascavea cheese that has been passed down for over 100 years in Prahova County, Romania. The recipe involves putting milk on the fire until it curdles naturally, leaving the curd to sour, then heating it with salt and shaping it. The shaped cheese is then brined and smoked using wood fires, where it derives its smoky flavor. Cascavea cheese is produced specifically in the mountainous Doftana Valley of Prahova County according to this long-stan

Author

Mihai Laurentiu

Language

EN