Breaking News on Dairy Processing & Markets

News > Manufacturers

Read more breaking news



FrieslandCampina Transylvanian cheese cave reopens after Nasal outcry

Post a comment

By Mark Astley+

Last updated on 02-Sep-2014 at 17:48 GMT

Nasal cheese maturing in the
Nasal cheese maturing in the "unique" conditions of the Taga cave. (Image: Napolact)

A Transylvanian cheese cave closed by Dutch dairy FrieslandCampina in 2013 has been reopened after outcry from fans of the traditional Nasal cheese made solely there.

Fabrica de Brânzeturi Transilvania (Cheese Factory Transylvania), owned by Romanian dairies AgroTransilvania Cluster and Agricultural Cooperative Somes Aries, announced last month it had sealed a deal to resume operations in the cave in Taga on behalf of FrieslandCampina.

Netherlands-based FrieslandCampina announced in May 2013 that production of Nasal cheese would end when the Taga site closed the following month. It blamed falling Romanian consumer interest in traditional cheese. 

Production of Napolact brand cow's milk Nasal cheese, which has earned the nickname 'Transylvanian Camembert', will recommence "in a few months," said Cornel Cărămizaru, director of sales, FrieslandCampina Romania.

“We are extremely happy that we managed through this complicated novel solution business to resume work in the factory in Taga, a unique unit in Transylvania," said Cărămizaru.

"When we announced the conservation at Taga, consumers and other members of the local communities sent numerous messages expressing regret that they will not be able to buy nasal cheese. We are pleased that Napolact Nasal cheese will soon be available on the market again.”

"Part of Transylvania"

Felix Arion, general manager, AgroTransylvania Cluster, meanwhile heralded Fabrica de Brânzeturi Transilvania's partnership with FrieslandCampina as "an opportunity to carry on recipes and traditions."

"The Grotto of Taga, where the cheese matures, is part of Transylvania and it is our duty to do everything possible to support the production process here," Arion said.

Production of Napolact Nasal cheese is set to resume.

Nasal cheese, the only Romanian cheese made with mold, is left to mature in the Taga cave for 21 days.

Brevibacterium linens, the bacteria that causes foot odor and is employed to make Limburger and Port du Salut cheeses, is naturally present in the cave.

The natural existence of this bacteria and the constant temperature and humidity of the cave are reportedly impossible to reproduce.

Post a comment

Comment title *
Your comment *
Your name *
Your email *

We will not publish your email on the site

I agree to Terms and Conditions

These comments have not been moderated. You are encouraged to participate with comments that are relevant to our news stories. You should not post comments that are abusive, threatening, defamatory, misleading or invasive of privacy. For the full terms and conditions for commenting see clause 7 of our Terms and Conditions ‘Participating in Online Communities’. These terms may be updated from time to time, so please read them before posting a comment. Any comment that violates these terms may be removed in its entirety as we do not edit comments. If you wish to complain about a comment please use the "REPORT ABUSE" button or contact the editors.

Key Industry Events


Access all events listing

Our events, Events from partners...