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Caşcaval de Săveni Cheese
About Caşcaval de Săveni Cheese
Cașcaval de Săveni is a semi-hard cheese from Romania, specifically from the northern half of Botoșani County. It is made from raw cow's milk and undergoes a traditional production process involving enzymatic coagulation with rennet. The cheese is aged for a minimum of 60 days, developing a unique flavor profile with sweet, salty, and slightly bitter notes reminiscent of walnuts. The cheese has a doughy, springy, and creamy texture, with a cream to pale yellow color. It is sold in cuboid or cylindrical shapes, either coated in wax or covered with a heat-shrinkable film. The cheese's distinct characteristics are attributed to the local milk and traditional production methods passed down through generations. The geographical area and local flora contribute to the cheese's flavor and aroma.
Key Facts
| Country of Origin | Romania |
| Specific Origin | Northern half of Botoșani County |
| Protection | PGI (2017) |
| Milk Type | Cow's milk |
| Milk Treatment | Raw |
| Fat Content | Minimum 23% |
| Moisture Content | Maximum 44% |
| Rind | Thin rind, darker yellow than the inside |
| Texture | Doughy, springy, and creamy |
| Flavor | Pleasant, both sweet and salty, with a hint of bitterness |
| Aroma | Intensifies during aging, reminiscent of moist earth and floral aromas |
| Colors | Cream to pale yellow |
| Forms | Cuboid or cylindrical shapes, coated in wax or covered with heat-shrinkable film |
| Age | Minimum 60 days |
| Rennet Type | Enzymatic coagulation with rennet |
