The belly is made from sheep skin or stomach. A larger 'burduf' is made from two or more sheepskins, sewn together at the edges with strips of leather, resulting in a 'sack' that can hold 15-20 kg of cheese. It is sold loose.
Mutton sausage
80,00 lei
Description
It is a savoury, fermented sheep's cheese, quite compact but soft, wrapped in a natural animal membrane.
Made from sheep's milk curd, making curd consists of: straining the milk, pouring it into a pot, heating it, adding the rennet (natural lamb rennet). After the milk has been strained, the curds are separated from the whey using a sieve or a gauze cloth (sedline). The curds must be thoroughly squeezed. After draining off the whey, a wheel about 50-60 cm in diameter and 12-14 cm thick is obtained. The quantity of curds produced in two to three days is stored in parallelepiped-shaped boxes in a darkened room. Up to 6-7 wheels of curds fit into a box. The tin is covered and left to ferment (ripen) for 7-14 days, depending on the temperature, after which the ripened curds are sliced and crushed. It is salted, kneaded well and finally stuffed into a bellows, which is sewn closed.
Additional information
| Weight | 1 kg |
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