Smoked, spiced, with a subtle or intense flavor, Romanian milk cheeses are very popular. In grocery stores, the demand for such specialties has increased during this period.

Milk collected from the Trascău Mountains area is transformed into flavored cheeses at the factory in Colțești, Alba. The cheese is matured for a month and smoked with hardwood.

For several hours, the cheese cubes are enveloped in smoke.

Adriana Curșău, production manager: "The cheese is matured in special rooms, at a controlled temperature and humidity, for at least one month. "

The product that Romanians have started running to the stores for. Many fear that they will soon no longer have the money to buy it.

Marius Chiorean, sales manager: "We were also inspired by visits to factories in Switzerland. We realized that they make a very good smoked raclette, and that's when we said let's take our best products, smoke them, and put them on the table of cheese lovers. "

Telemeua, curd and fermented cheese - all in smoked form - have conquered gourmet food lovers. Demand on the market has increased recently, as Romanians are eager to try special flavors.

Marius Chiorean, sales manager: "We took a Gouda cheese, our Trappist, and transformed it into a matured smoked cheese, which gives a completely unique taste and finesse to the smoked curd product . "

In grocery stores, sales of selected cheeses also increased during this period. From spiced ones to Parmesan, all were sought after by those who wanted to have such delicacies on their holiday table.

A grocery store in Cluj-Napoca sold almost 200 cheese platters for festive meals during the winter holidays. A one-kilogram platter, with 7-8 types of cheese, costs an average of 200 lei.

Ciprian Nicolaescu, grocery store representative: "During this period, demand has increased greatly. Lately, Romanians have started to appreciate more matured cheeses, cheeses with a more intense flavor, even if they come at high prices. And in addition to those from Italy, France, and Spain, they have also started to appreciate Romanian cheeses."