Romanian cows, goats, and sheep produce milk which is then used to make a range of delicious cheeses Romania is quite proud of. The palatable home-made delicacies include the fat, creamy, and quite salty telemea cheese which is wrapped in fir tree bark. Branza de burduf pairs perfectly with red onions. Among Romanian cheese you can find the smooth and yellow cascaval cheese, the soft and sourish branza proaspata seasoned with herbs, the moist urda and nasal cheeses, but above all is the seasonal cas cheese. The latter is to be eaten fresh and is available exclusively in summer. The main advantage of home-made Romanian cheese is its organic ingredients and no harmful additives or chemicals.