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Caș[1] (Romanian pronunciation: [kaʃ]) is a type of semi-soft white fresh cheese produced in Romania.[2] It is made by curdling sheep or cow milk with rennet, and draining the whey;[3] the resulting cheese is unsalted or lightly salted. If stored in brine, caș turns into Telemea after 2–3 weeks.[4][5]

Caș cheese is also used to make other types of cheese such as Brânză de burduf and Cașcaval.[6]


  1. ^ "Definition of caş" (in Romanian). DEX on line. Cite web requires |website= (help)
  2. ^ Cheese Making and the Varieties of Cheese
  3. ^ Donnelly, Catherine; Kehler, Mateo (25 October 2016). The Oxford Companion to Cheese. Oxford University Press. p. 81. ISBN 978-0-19-933089-8.
  4. ^ Tamime, A. Y.; Robinson, R K (1 January 1991). Feta and Related Cheeses. Elsevier. p. 16. ISBN 978-1-84569-822-5.
  5. ^ Foodcrafting in Romania – Milk
  6. ^ The Romanian cheeses Archived 2015-11-04 at the Wayback Machine (in Romanian)