The Năsal cheese

The traditional Romanian products obtain identity and recognition by European legislation. These products can have an immeasurable value for the cultural heritage of the Romanian people and represents also a highly economic potential.

The Năsal cheese is the only sort of Romanian cheese with mould, having also a specific technology. It’s identity is due to it’s specific qualities given by the ripening in the natural den from Ţaga, Cluj County. In this unique location the temperature and humidity of the air are constant all year long favoring also in this way the obtainment of a quality product. In this way Brevibacterium linens “contaminates” the cheese and transforms it into a highly appreciated specialty by the consumers. The conditions in the den, and the existence of bacteria, are impossible to reproduce in any other place, with the result of uniqueness of this cheese.

It is said that the area was owned by a rich and cruel count. One day, some brave farmers have ignored the commandments of the noble and took some pieces of his cheese, for their children. They hid the cheese in the den near the Năsal village, and did not rushed to go and take it. Weeks passed, and one day a villager went into the cave, convinced he will find the cheese rotten. He had a big surprise when he found it in good condition. The cheese changed its color to a reddish yellow, but the taste was very good, despite the smell. Finally, the count found out and punished the peasants. However, he began himself to keep in the cave cheese pieces, with whom he served all his noble guests, proud of its exquisite taste.

The cheese is hard, reddish at exterior and it has a soft, creamy consistency. It is recommended to be served with a dry red wine. You can use slices of red onion, red grapes, nuts or integral crackers. Today, the Năsal cheese is produced by Napolact, a major dairy producer from Cluj and sold in a wooden box.

Cheese in fir tree bark

The cheese in fir tree bark is a exquisite cheese specialty prepared by the Romanian shepherds from Carpathian Mountains, especially from Bran, Sibiu and Braşov areas. The cheese has a special flavor due to the fir bark resins.

The bark of a fir tree with a diameter of over 20 cm is cut to form a cylinder and two lids. The shiny inner layer must be separate from the outer layer. Cylinder and the inferior lid are assembled with thick rope. The fresh sheep cheese is cut in slices 1 cm thick and is introduced in water with salt. After a day, it is well drained, then shredded (and well-mixed with salt if needed). After one hour, small pieces are placed in the bark cylinder and pressed, until the cylinder is filled, the superior lid is assembled, then it is placed on a grating and left for one day to drain completely. The cylinders are then smoked for two weeks and kept under 20 ⁰C.

Images from here and here.

Shepherds' bulz

The bulz is a traditional Romanian meal, made by highlanders, very simple but delicious.


The basic recipe is as following: prepare a medium-hard polenta of water, corn flour and salt. Shape balls of polenta with the size of a medium apple, including inside butter and cheese. Place in oven or on a grill until it becomes crispy on the surface. Cheese should melt inside.


One can add little pieces of sausage, bacon, pieces of boiled eggs and so on.