Soveja is a quaint village nestled in the Vrancea County, Romania, where time seems to have stood still. The village is home to a striking World War I mausoleum, a reminder of the region’s tumultuous past, honoring the soldiers who fought and died here. Despite the passage of time, the people of Soveja have kept their traditional ways alive, holding on to their ancestral occupations. Many are still cattle breeders, tending to their herds with the same care and dedication as their forefathers, making age-old recipes, some of which are internationally recognized, such as the Soveja yellow cheese. The village has a rustic charm, with its wooden houses, lush green pastures, and the sound of cowbells echoing through the hills.
In Soveja, it’s not uncommon to stroll by a house and hear the tapping of an axe making roof shingles. This traditional craft has been passed down through generations, with villagers continuing to craft these durable, hand-made shingles for their homes and churches.
As the pale sun sets behind the hills, a quiet spring evening descends upon Soveja. The air is filled with the sweet scent of blooming wildflowers, and the tinkling of cowbells can be heard in the distance. The village’s herd, returning from grazing, takes to the street, their gentle lowing and shuffling footsteps the only sounds breaking the silence. Each cow knows the way home. As the cows disappear into their yards, the village is bathed in a soothing calm, the perfect ending to a peaceful day.
Viorica Măgureanu, a sturdy woman with a kind face and strong will, stands at the gate watching the road, patiently waiting for the return of Florica, her trusty cow. Viorica has tended to these lands and animals all her life, learning the ways of the village from her mother and grandmother. As the cows approach, a soft smile spreads across her face, and she calls out in a warm, gentle voice, “Hăi, Florică! Hăi!” – calling her cow home.
Florica ambles into the milking stall, her large eyes calm and trusting. Viorica begins the familiar routine, washing the cow’s udders with warm water, then gently milking her into a wooden pail. The sound of milk streaming into the bucket is soothing, filling the air with a sweet, creamy scent.
As Viorica milks Florica, the cow’s attention is drawn to a nearby stall where her calf is waiting. Florica’s ears perk up, and she begins to sniff the air, her impatience growing.
“- Yes, you will get your calf, but first give me some of your milk,” Viorica patiently soothes the cow.
As Viorica finishes milking the cow, the barn comes alive with the sound of birds settling in for the night. Dozens of hens, roosting in their coop, begin to lay, filling the air with loud, contented clucking signaling the end of another peaceful day in Soveja.
Viorica heads into the backyard, the warm milk pail in hand, straight to the fireplace, where a small cauldron is already waiting. She gently pours the milk into it and sets it on a truck rim fire pit, allowing it to warm slowly. Viorica prepares her equipment for making yellow cheese. The aroma of warm milk and wood smoke fills the air. Viorica checks the milk, now lukewarm, and adds a bit of rennet.
“This is natural rennet. It was harvested in the Easter season from lambs’ stomachs,” she explains.
She stirs gently, then covers the pail with a cloth and lets it sit for a few minutes. The milk begins to set, and Viorica tests it with a knife – the curds firm up nicely. She gently scoops out the fresh cow cheese and places it in a cheesecloth-lined colander to drain overnight, awaiting the morning pressing and salting.
“We leave it here to drain and ripen until tomorrow. We’ll take yesterday’s one and scald it to make smoked cheese,” she says, unwrapping yesterday’s cheese to reveal a firmer, slightly tangy caș.
She examines it, satisfied with the ripening process, and decides it’s ready for the day’s use. The cheese has developed friendly bacteria that are essential in the process of making stretched-curd yellow cheese. She cuts it into small pieces.
“If it stretches like chewing gum, then the cheese is well-ripened,” she says, submerging it in a pot of hot whey, while pressing and folding with a wooden spoon.
As it heats, the cheese starts to soften and release a stretchy, elastic texture – this is the magic of the friendly bacteria doing its job. Viorica gently pulls and stretches the cheese, working it into a smooth, pliable mass. This is the start of a delicious stretched-curd yellow cheese.
“After it cools down, we put it in brine,” says Viorica, placing the stretched-curd yellow cheese into a traditional wooden mould, adorned with intricate carvings typical of the Vrancea region. The mould helps the cheese hold its shape as it cools and firms up. She presses it gently, ensuring it takes the mould’s pattern. After it cools off, she places the cheese into a natural brine solution – a concentrated saltwater bath from a local spring.
“We leave it in brine about 30 minutes, not too long, because it’s natural brine from a brine spring.”
The cool, salty liquid seeps into the cheese, giving it that distinct taste of the Soveja cheese. Viorica removes the cheese from the brine, letting excess liquid drip off. She places it on an improvised shelf where it will cool and dry overnight. The evening air, scented with flowers and herbs, gently dries the cheese’s surface, starting the aging process. After air drying overnight, it’ll be ready to take on the smoke flavor.
In the morning, Viorica takes the yellow cheese to the smokehouse, where it’ll be exposed to gentle smoke from fir wood, infusing it with a rich, golden color and a subtle, smoky flavor.
“Smoking takes from two to three hours, up to half a day,” says Viorica.
The slow smoking process will give it that distinct aroma, perfect for grating or slicing.
After a few hours, Viorica proudly presents her handmade, smoked Soveja cheese, now perfectly aged and infused with the essence of fir wood smoke. The taste is a balance of smoky, salty, and creamy – a true taste of Vrancea tradition, a special addition to any meal.
Read Also Rare Craft! Bagpipe Making From Whole Tanned Pelts VIDEO
Contact Viorica Măgureanu: 004 0732 751 687 / Facebook: https://www.facebook.com/viorica.magureanu.501
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