Priseaca

Priseaca is a Romanian term, primarily used in the context of traditional Romanian cuisine and rural life. It refers to a type of dairy product, specifically a fresh cheese. It is a soft, unripened cheese made from ewe's milk, cow's milk, or a mixture of both.

Priseaca is produced by allowing fresh milk to naturally coagulate or by using a small amount of rennet. The resulting curd is then gently drained, usually through a cheesecloth, to remove excess whey. The cheese has a mild, slightly sour taste and a soft, spreadable texture.

Historically, priseaca was a staple food in Romanian villages, often made in households for personal consumption. It is consumed fresh, and while not typically aged like other cheeses, it can be preserved in brine for a short period.

Priseaca is used in various traditional Romanian dishes, including placinte (pies), mamaliga (polenta), and other savory recipes. It can also be enjoyed on its own, spread on bread or eaten with fresh vegetables. Its simplicity and fresh flavor make it a valued ingredient in Romanian culinary traditions.