Baltana (or Baltata) Romaneasca, or Romanian Spotted cattle, have emerged since 1860 as a the result of a long crossing between Grey Romanian Cattle and Simmental bulls. They are the most numerous in Romania. They are hardy and sure-footed making them ideal for upland and Alpine regions. Although spotted and highly variable, they almost invariably have white faces.
A soup with haricot beans (US: navy beans), beetroot, celery, spinach and tomatoes, onions, oil and vinegar.
A whitish, cylindrical sheep’s milk cheese which is left to age in brine and milk during the winter. It is eaten in spring and has a strong, salty, piquant flavour. It ranges from soft to firm and is similar to Hungarian brindza, Russian brynza and Greek Feta.
A cylindrical sheep’s milk cheese which is left to ferment in brine and milk during the winter.
A sheep's milk cheese which is stronger than Brandza. It is aged in a leather bag called a burduf.
A cylindrical sheep’s milk cheese most of which is left to ferment in brine and milk during the winter. Some is pressed between layers of pine bark, giving it a distinctive flavour and it is used for making a dish called mamaliga. It has similarities to Feta.