BRĂDET
Cheese
From the foothills of the Făgăraș Mountains, since 2005
Brădet
Brădet Classic Cheese, Sliced
Classic cow's milk cheese, sliced and ready for the sandwich. Full taste, fine texture, rich in protein and calcium — practical at breakfast, in toasties or melted in the oven.
Available sizes:
Brădet
Dalia Cheese
The everyday cheese, with a mild, slightly sweet taste and an elastic, sliceable texture. It melts beautifully — perfect in sandwiches, over pasta or grilled in the oven. From cow's milk, rich in protein and calcium.
Available sizes:
Brădet
Smoked Cheese
Smoked Cheese, made by scalding curd from pasteurised cow's milk and smoking it over a special wood that gives it a pleasant aroma and an appetising golden colour. It has a full, gently smoky taste and a fine, elastic texture. With 42% fat in dry matter, 24 g of protein and a good source of calcium, it is both satisfying and full of flavour.
Available sizes:
Brădet
Brădet Smoked Cheese
Brădet Smoked Cheese is the product closest to our hearts — the traditional cheese that took its name from this place. It was made at Brădet, at the foot of the Făgăraș, from ancient times, to a special recipe and in the distinctive round shape that is easy to recognise. We carry on that same tradition today: from Romanian milk, pasta filata, naturally smoked over wood, it has an intense, full taste, an authentic smoky aroma and a fine texture. No shortcuts and no added flavourings — only clean milk, wood smoke and patience.
Available sizes:
Brădet
Brădet Classic Cheese
At Brădet, cheese is not just a product — it is the name of the place itself. It was made here in the days of the monks of Brădet Hermitage, to a recipe with a round shape that connoisseurs recognise. Today we carry that tradition forward: Brădet Classic Cheese, from Romanian milk, pasta filata, keeps the clean, authentic taste of mountain cheese — a piece of the tradition and soul of this place.
Available sizes:
Brădet
Rucăr Cheese
Brădet Rucăr Cheese, made by scalding curd from pasteurised cow's milk. It carries the name of a village in Argeș long known for its flavoursome cheese — the same mountain region we come from. It has a fine, slightly sweet taste and a semi-hard, elastic, pleasant texture.