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Cheese from Moldova, Slobozia-Măgura village, Bursuceni commune, Sângerei district
Milk from one closed-cycle goat farm is pasteurised at 74–82 °C, cooled to 32–36 °C and set with rennet in 40–60 minutes. The curd is cut, drained 3–6 hours under a press, cut into pieces, dry-salted and brined at least 72 hours in 8–12% brine. It is sold fresh, or matured more than 30 days in 10–12% brine at 12–16 °C.
| Whole goat milk from the Slobozia-Măgura farm; milk from other animals is not allowed | [uk-spec][agepi-caiet] |
| Rennet, natural or artificialabout 10 g per 100 l of milk | [agepi-caiet] |
| Food salt, and well water for the brine | [uk-spec][agepi-caiet] |
Total time across the recorded steps: 35 days – 36 days
What changes: Starting material: goat milk filtered into a cooling tank
The goats are milked by machine three times a day.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Milk from one closed-cycle goat farm is pasteurised at 74–82 °C, cooled to 32–36 °C and set with rennet in 40–60 minutes. The curd is cut, drained 3–6 hours under a press, cut into pieces, dry-salted and brined at least 72 hours in 8–12% brine. It is sold fresh, or matured more than 30 days in 10–12% brine at 12–16 °C. Made in 9 steps over 35 days – 36 days. The longest step, mature in brine, takes at least 30 days (Caiet de sarcini pentru produsul cu Denumire…) and runs at 12–16 °C (Caiet de sarcini pentru produsul cu Denumire…). Salt is 8–12 % (Caiet de sarcini pentru produsul cu Denumire…).
| Main step | at least 30 daysSet[agepi-caiet] | Mature in brine |
|---|---|---|
| Temperature | 12–16 °CSet[agepi-caiet] | Mature in brine |
| Salt | 8–12 %Set[agepi-caiet] | Brine |
A single-farm goat cheese protected as an appellation of origin. It is sold fresh after brining, or matured more than a month in 10–12% brine, and its specification gives a shelf life of 365 days in brine at 1–6 °C.
The milk is held at 1–4 °C for no more than 48 hours and pasteurised at 74–82 °C. The specification sets microbial limits on the cheese (E. coli under 10, no Listeria monocytogenes or Salmonella), and it is stored at 1–6 °C.
Hazards the sources name: Escherichia coli (limit under 10), Listeria monocytogenes and Salmonella (both must be absent).
Every number is labelled with how it is known. How this atlas is made
The caiet traces cheese and brânză making in the area to medieval Moldavian customs. A 2018 EU-funded study for AGEPI picked the cheese out of the Moldovan products that could be registered, as one made in a closed cycle from local raw material by a traditional recipe, and named it as a candidate for appellation of origin. The study says the village name Slobozia Măgura is documented from 1803, after the nearby Movila Măgura hill. The cheese was first shown in July 2017 at the festival 'În ospeție la Movila Măgura', and AGEPI registered the appellation on 17 February 2020.
