“Goats cheese ‘burduf’ with a spring green salad”
At last the spring has come, the sun is shining and the farmers’ markets are full of seasonal produce after a long winter of mostly root vegetables and expensive imported fruit and veg. Prices are starting to drop as local produce finds its way to the stalls and the hotter weather calls for fresher dishes and crisper textures.
Burduf cheese gets its name from its traditional method of production and is a typical shepherds cheese produced by storing the curds in a bark cylinder and then, after a period of maturation, mincing, salting, and storing in a sack made from the skin of a sheep or goat. It’s a rich, soft cheese that can be easily spread on bread or served in slices and compliments salads of a stronger nature.
I’ve served this one with a fresh green spring salad made up of leurda (wild garlic leaves), ceapa verde (spring onions – both the stems and the leaves), ridichie(radish) and untisor (lesser celandine – or sometimes known as pilewort) mixed with a little low-fat yogurt and a boiled egg.