The cheese in fir tree bark is a exquisite cheese specialty prepared by the Romanian shepherds from Carpathian Mountains, especially from Bran, Sibiu and Braşov areas. The cheese has a special flavor due to the fir bark resins.
The bark of a fir tree with a diameter of over 20 cm is cut to form a cylinder and two lids. The shiny inner layer must be separate from the outer layer. Cylinder and the inferior lid are assembled with thick rope. The fresh sheep cheese is cut in slices 1 cm thick and is introduced in water with salt. After a day, it is well drained, then shredded (and well-mixed with salt if needed). After one hour, small pieces are placed in the bark cylinder and pressed, until the cylinder is filled, the superior lid is assembled, then it is placed on a grating and left for one day to drain completely. The cylinders are then smoked for two weeks and kept under 20 0C.
Images from here and here.
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