Traditional Cheese Making at Rustic Romanian Sheepfold From The Region of Bucovina Many sheepfolds in Romania continue to produce cheese in a traditional manner. The cheese making process is just input from various bacteria. The hard work goes into raising the sheep. In the village of Iaslovăț, Suceava County, sheep farmers George Coajă and his son, Ion, keep a flock of 400 sheep for milk. Similar: Smoked Cheese Made in the Carpathian Mountains – VIDEO They follow a rough sleep cycle, which requires getting up at 5 am and going to bed earlier. The evening milk is stored overnight and cheese is made in the morning, after the morning milking. Affiliate links Wood Burning Outdoor Fire Pit Dairymen Milking Sheep By Hand Milking is finished by 6.30 AM. The milk is strained to remove any hairs, straws, or bits of dirt which may have dropped in during milking. The process starts off with lighting a fire to bring the evening milk to a lukewarm temperature and mixing it with the morning milk, then it is as simple as adding three-four spoons of rennet and letting the enzymes do the work. Romania’s Famous Jântiţă and Urda Cheese Recipes After the curds are … Continue reading Cheese Making The Old Fashioned Way at Traditional Romanian Sheepfold