Urdă

Urdă is a traditional cheese made during the summer in Greece, primarily in North Pindos, around the region of Konitsa, community of Aetomilitsa, at an altitude of 1,500 meters. This cheese is produced from sheep or goat whey and shares similarities with mizithra cheese, although Urdă is creamier with a delicate texture and superior sensory qualities. The surface of mature Urdă cheese is yellowish, the shape is spherical, and it weighs about 1.8 pounds (800 grams).

Historical Background

The origins of Urdă cheese date back to 1830-1831. It is currently manufactured mainly on farms, although an increasing fraction is produced in small industrial dairies. Urdă's high quality, special taste, and firm texture have made it popular among regional consumers.

Production Process

The production of Urdă begins with making a hard or semihard cheese, which includes "beating" the coagulum to fortify the whey with fat. This rich whey is then filtered and heated gradually under continuous stirring to 131°F (55°C). Sheep's or goat's milk is added, and heating continues under gentle stirring up to 176°F (80°C) when salt is added. Once small curd particles appear, the stirring stops, and the curd is cooked for twenty minutes before being transferred to pierced stainless steel molds lined with cheesecloths. The cheese is then left to drain and ripen for 25 days before being moved to a storage area at 41°F (5°C) for up to 360 days.

Characteristics

Urdă cheese can be consumed fresh or preserved for up to a year. It can be used as a grating cheese in the summer or cooked in a frying pan and eaten with honey as a dessert. The cheese contains on average 30% moisture, 44.5% fat, 20% protein, and 3.5% salt at 90 days of maturation.

Organoleptic Characteristics

• Texture: Creamy and delicate with a smooth, slightly crumbly paste.
• Flavor: Mild, sweet, and milky with a fresh aroma.
• Appearance: Yellowish surface, spherical shape, about 1.8 pounds (800 grams).

Regional Variants

Urdă is produced throughout the Balkans and Eastern Mediterranean under various names. It is particularly popular in Romania, Macedonia, Montenegro, and Hungary. In Romania, Urdă is used to make desserts such as clătită and plăcintă. The cheese is made from whey of sheep, goat, or cow milk and is similar to ricotta in production method.

Etymology

The name "Urdă" is derived from the Albanian word "urdhë/urdha," which ultimately comes from the Proto-Indo-European root *uer- meaning "to boil" or "to burn." This is fitting as the cheese is produced by boiling whey.

Common Uses

Urdă cheese is used in various culinary applications, including as a pastry filling and in desserts. It is often molded into half-spheres and enjoyed fresh or in cooked dishes.