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Cheese from Romania, Cluj county
Raw cow milk is set with rennet at 29–30 °C, cut, salted in the vat and warmed, then moulded into small bricks and brined. The bricks ripen for 25–30 days in a natural cave at Țaga that stays at about 14–15 °C and 90–95 % humidity all year, washed with brine as a red-orange smear of Brevibacterium linens and other surface bacteria from the cave grows on them. Made in 9 steps over 25 days – 31 days. The longest step, ripen in the cave with brine washes, takes 25–30 days (Criste A. et al. 2020) and runs at 14–15 °C (Criste A. et al. 2020). Salt is 1 % (Criste A. et al. 2020). Lactococci and Leuconostoc, high at first and falling during ripening and Lactobacilli, the dominant lactic bacteria through ripening do most of the fermenting.
| Main step | 25–30 daysReported[criste2020] | Ripen in the cave with brine washes |
|---|---|---|
| Temperature | 14–15 °CMeasured[criste2020] | Ripen in the cave with brine washes |
| Salt | 1 %Reported[criste2020] | Salt and warm the curd |
| Acidity | pH 5.5 → 5.65Measured[criste2020] | Ripen in the cave with brine washes |
| Raw cow milk · Filtered and tested; fat standardised to 2.7–3.1 %[criste2020] | |
| Rennet[criste2020] | |
| 1 % of the curd weight | Salt · Mixed into the curd in the vat[criste2020] |
| 16–18 % (w/v) | Brine · For salting; a 10 % brine is used to wash the rind in the cave[criste2020] |
| Starch powder and parchment paper · To finish and wrap[criste2020] | |
| Starter | none reported; rennet only, with the raw milk's own bacteria and the cave's surface flora |
Total time across the recorded steps: 25 days – 31 days
What changes: Starting material: raw cow milk, filtered and partly skimmed
Raw cow milk is filtered to remove dirt and tested for density, acidity, protein and fat. Output: raw cow milk.
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
It is Romania's cave-ripened smear cheese. Nobody adds the red-smear bacteria by hand; the cave at Țaga, with its steady 14–15 °C and 90–95 % humidity, already carries Brevibacterium linens, micrococci and corynebacteria on its walls and ceiling, and they colonise the washed rinds.
Made from raw milk and ripened only 25–30 days. One study found Escherichia coli on the cave's ripening shelves, though a later one found no enterobacteria in the finished cheese. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Escherichia coli on the ripening shelves and inner cave walls (enterobacteria were absent from the finished cheese in a later study).
Every number is labelled with how it is known. How this atlas is made
Studies from Cluj in 2007 and 2008 called it a cheese unlike any other in Romania and traced its surface flora to the Țaga cave. The 2020 study reports about 140 kg made a day and about 51,100 kg a year.
