Urdă is a traditional Romanian whey cheese, made by reheating the whey left over from producing firmer cheeses so that the remaining proteins coagulate. The method is the same one behind Italian ricotta and Greek myzithra, and it reflects a long tradition of wasting nothing in mountain dairying.

Flavor Profile

Urdă is soft, fresh, and lightly granular with a delicate, milky sweetness and very little salt. The flavor is clean and mild with a subtle tang, and the texture ranges from moist and spoonable when very fresh to drier and more crumbly as it sits. Aged and salted versions become firmer and considerably more savory.

How to Use

In Romania, Urdă fills pastries, dumplings, and crepes, and it is folded into polenta. Use it sweet with honey and fruit for breakfast, or savory with herbs and salt as a filling for savory pies and stuffed vegetables. It spreads readily on bread.

Pairing Suggestions

Pair with a light white wine or a fruit brandy in the Romanian style. Serve with honey, walnuts, fresh berries, dill, and rustic bread.

Storage

Keep refrigerated and tightly covered. As a fresh whey cheese, consume within five to seven days of opening.