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.
Around the central streets of the Huedin market, especially on market days, a bustling trade unfolds with makeshift stalls popping up everywhere. Here, you'll find an eclectic mix of items for sale, extending far beyond fresh produce. Second-hand goods are abundant, offering everything from worn clothing to used shoes. These makeshift stalls become a thrifty shopper's paradise, reflecting the vibrant and diverse needs of the local community.
