# Cheeses of eastern Europe **URL:** \ **Category:** Cafe Society\ **Created:** [December 6, 2018, 4:52pm UTC](https://boards.straightdope.com/t/cheeses-of-eastern-europe/825684 "2018-12-06T16:52:11Z")\ **Posts on this page:** 2\ **Page:** 1
**Author:** ![mixdenny](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mixdenny/32/2962_2.png) [@mixdenny](https://boards.straightdope.com/u/mixdenny)\ **Post date:** [December 6, 2018, 4:52pm UTC](https://boards.straightdope.com/t/cheeses-of-eastern-europe/825684/1 "2018-12-06T16:52:11Z")
I was perusing the cheese stand at my local grocery store and found some Bergland “Transylvanian Romanian Cave Cheese” which was cured in a salt mine. I couldn’t resist. It is quite nice and is similar to a well aged cheddar. nice and sharp and almost brittle. Cut from a wheel 3" thick into wedges only 1" thick at the butt. Easy to break off, you don’t need a knife. It is great slabbed on a Premium saltine or with a Fuji apple. I realized I have never tried any eastern European cheeses before. I visited the CAM (Cleveland Asian Market) out in Northfield which also has a small Russian/European section. Lots of butters from various countries and sausages and smoked fish. But no cheese. Dennis ---
**Author:** ![Soul\_Brother\_Number\_Two](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/soul_brother_number_two/32/3515_2.png) [@Soul\_Brother\_Number\_Two](https://boards.straightdope.com/u/Soul_Brother_Number_Two)\ **Post date:** [December 6, 2018, 5:46pm UTC](https://boards.straightdope.com/t/cheeses-of-eastern-europe/825684/2 "2018-12-06T17:46:10Z")
I have long wondered this, why Eastern Europe seems to ignore hard/aged cheese and simply focuses on very simple, fresh cheese, Romanian Cave Cheese excepted. Real cheese making tradition seems to stop somewhere in Germany/Switzerland. I have had many conversations about this with friends, but no coherent thesis has emerged.