Kashkaval and Brânză are two iconic Romanian cheeses, each carrying a rich history and unique flavors. Kashkaval is typically made from sheep's milk and has a semi-hard texture, akin to cheddar. It's often used in Romanian dishes like mămăligă or grilled for a standalone treat. Brânză, usually made from cow or sheep's milk, is a soft, white cheese similar to feta. It's a staple in Romanian salads and pastries, like the popular "plăcintă."
Both cheeses have deep roots in the agricultural communities of Romania, where traditional methods of cheese-making are still honored. Farmers often sell these cheeses at markets like the one in Huedin, providing authentic tastes that resonate with the Romanian palate. Despite the encroachment of mass-produced alternatives, these local varieties continue to be beloved for their rich, nuanced flavors, reflective of Romania's diverse landscapes and culinary heritage.