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Cheese from Romania, northern half of Botoșani County
Raw cow milk is warmed to 30–33 °C and set with rennet, and the coagulum is cut with a harp. The curd is scalded in hot brine at about 80 °C, kneaded by hand with a wooden spatula and pressed into moulds with the air worked out. The blocks or wheels then mature at least 60 days at 2–8 °C and are waxed or film-wrapped. Made in 7 steps over 2 months. The longest step, mature in the cold, takes at least 2 months (European Commission 2020) and runs at 2–8 °C (European Commission 2020). Salt is 1.5–3 % (European Commission 2020). Local lactic flora of the raw milk does most of the fermenting.
| Main step | at least 2 monthsSet[saveni-oj2020] | Mature in the cold |
|---|---|---|
| Temperature | 2–8 °CSet[saveni-oj2020] | Mature in the cold |
| Salt | 1.5–3 %Set[saveni-oj2020] | Mature in the cold |
| Raw cow milk · At least 3.2 % fat, acidity 15–19 °Th, density at least 1.026 g/cm³[saveni-oj2020] |
| Rennet[saveni-oj2020] |
| Salt · From the hot brine the curd is scalded in; 1.5–3 % in the finished cheese[saveni-oj2020] |
| Wax mixture or heat-shrink film · To coat the finished cheese[saveni-oj2020] |
| Starter: none named; the specification says warming raw milk to 30–33 °C lets the local milk flora work |
Total time across the recorded steps: 2 months
What changes: Starting material: raw cow milk, checked for fat and acidity
Output: raw cow milk from the delimited area.
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
Cașcaval de Săveni is made from raw cow milk, and its key steps (cutting with a harp, scalding the curd, kneading and moulding) are done by hand. The specification sets it apart from similar cheeses by its long, cold maturing of at least 60 days at 2–8 °C.
Made from raw milk and matured at least 60 days at 2–8 °C. The finished cheese holds at most 44 % moisture and 1.5–3 % salt.
Every number is labelled with how it is known. How this atlas is made
Botoșani has had livestock markets since the 16th century. The Săveni milk plant was built in 1959, and in 1963 master cheesemaker Nicolae Caranica was brought in. He taught local workers to combine cașcaval methods with local ones, and the plant's hand-made cașcaval became known in Romania and abroad.
