Traditional cheesemaking at a sheepfold from the region of Bucovina, North Romania, from start to finish. The curdling process is done by adding lamb rennet. After curdling, whey is boiled to obtain 2 traditional Romanian cheese delights, jântiţă, and urdă.
Contact George Coaja at 004 0744 986 921 (Romanian speaker)
Location: Village of Iaslovăț, Bucovina, Romania
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24 июл 2017
