Subiacenul

Subiacenul is a term that refers to a specific type of traditional Romanian cheese. It is primarily produced in the Subiaca region, located in the Vrancea County of Romania. This cheese is known for its unique flavor and texture, which sets it apart from other varieties of Romanian cheeses.

The production of subiacenul involves a traditional process that has been passed down through generations. The cheese is typically made from sheep's milk, although sometimes a mixture of sheep and cow's milk is used. The milk is first heated and then curdled using natural enzymes. The curds are then separated from the whey and placed into molds to form the cheese. The cheese is aged for a period of time, which can range from a few weeks to several months, depending on the desired flavor and texture.

Subiacenul has a semi-hard texture and a slightly tangy flavor. It is often used in traditional Romanian dishes, such as mămăligă (polenta) with cheese and sour cream, or as a table cheese. The cheese is also known for its high nutritional value, as it is rich in protein, calcium, and vitamins.

In recent years, there has been a growing interest in traditional Romanian cheeses, including subiacenul. Efforts have been made to preserve and promote the traditional methods of cheese production in the Subiaca region. This has helped to ensure that the unique flavor and quality of subiacenul are maintained for future generations to enjoy.