Vurda

Vurda is a traditional Carpathian cheese that the Hutsuls make from the whey left after making fresh budz. In technique and taste it is very close to Italian ricotta, since both cheeses are “born” from whey.

The whey is reheated almost to boiling, and the remnants of milk protein that did not go into the budz coagulate, rise, and form tender flakes. These are gathered and lightly pressed. Vurda has a soft, moist, somewhat granular texture and a tender, slightly sweet taste. It is eaten fresh, with honey or sugar as a dessert, and used for fillings of varenyky and pies. Vurda is an example of the wise, zero-waste mountain cuisine, in which even from whey a tasty and nourishing product is made.