Sensory Overview of Some Romanian Maturated Cheeses

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.