Urda

Urda is a type of fresh cheese originating from the Balkans, particularly popular in Bulgaria and North Macedonia. It is a soft, white, and mild-tasting cheese made from whey, which is the liquid byproduct of cheesemaking. The whey is heated and then strained to create the urda. This process results in a cheese with a light, crumbly texture and a slightly sweet or tangy flavor, depending on the starter cultures and milk used.

Urda is a versatile ingredient. It can be eaten fresh, often seasoned with herbs, or used in cooking. It is a common filling for pastries like banitsa in Bulgaria, or incorporated into savory dishes. Its high protein content makes it a nutritious option, and it is relatively low in fat compared to many other cheeses. Due to its fresh nature, urda has a limited shelf life and is typically consumed within a few days of production. Variations in preparation and the type of milk from which the whey is derived can lead to subtle differences in taste and texture across different regions.