Cașcaval Penteleu🐌

In Nehoiu, at the foot of the Penteleu mountains, Norica and Viorel Urjan have brought back the cheese that once made this valley famous. The recipe is the authentic one: Norica learned it decades ago at the old Nehoiu dairy factory, under a Macedonian master cheesemaker. The milk comes from the family's 14 cows, grazing mountain pasture. The cașcaval — a pressed mountain cheese — is matured at the old, unhurried rhythm, the way it was made when Penteleu was a name known across Romania. At the conac you'll find it on the cheese boards and in our shop, by the kilogram.