Work

Sensory Overview of Some Romanian Maturated Cheeses

Year: 2025

Type: article

Abstract: This article highlights the sensory characteristics of several Romanian matured cheeses that have received gold medals at national and international competitions. The evaluation includes: Năsal cheese—considered one of the oldest matured cheeses in Romania, aged in the natural cave of Țaga; Hochland Praid Atelier—an artisanal creamy semi-hard cheese matured in the Praid salt mine; Gran Sârbova—produced by the Curtea Culorilor Association in Timiș County and aged for over a year; and Horezu matured cheese—crafted in Horezu using Manchego cheese-making techniques from Spain.

Source: Annals of "Valahia" University of Târgovişte. Agriculture

DOI: 10.2478/agr-2025-0009

Author: Mihaela Dana Pop

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W4410471610

FWCI:

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