ONE CHEESE

In Horezu, production begins with grazing sheeps, milk quality and a seasonal approach shaped by the mountain environment.

Horezu is shaped by its milk and by the landscape it comes from.

Each batch reflects the natural rhythm of the mountain pastures, where the season influences everything from texture to aroma. This creates a cheese with a consistent standard, yet a character that is honest and recognisably linked to its origin.

The flavour profile is generous and expressive. Expect notes of dried hay, warm nuts and a gentle lanolin character, with occasional peppery edges that appear depending on the season. Some batches are denser and more savoury; others retain a fresher, milkier brightness. This variability is intentional as the cheese follows the milk, not the other way around.

In professional settings, Horezu works across multiple uses. It holds structure on the counter, portions cleanly, and brings depth to both cold and hot applications.

Pairings tend to highlight its natural richness: lightly roasted nuts, orchard fruit condiments or darker beers add contrast and lift. In culinary use, it performs well in dishes where flavour needs to persist without overwhelming.

Horezu carries a strong sense of place, a recognisable style and an award-winning track record, three elements that make it a cheese with clear positioning for retail, hospitality and international buyers.

Horezu cheese is made from fresh, pasture-based sheep’s milk sourced from mountain and sub-mountain regions. The flocks graze freely, moving through diverse grasslands where altitude, vegetation and climate influence the composition of the milk. This natural variability gives the cheese a clear regional identity and supports a balanced, consistent profile.

Milk is collected daily during the production season (April to August) when grazing is at its peak and the quality of the raw material is at its strongest. Processing begins immediately after collection, ensuring freshness and preserving the attributes needed for a stable, reliable cheese.

The result is a milk supply rooted in biodiversity, traditional grazing practices and controlled handling — a combination that provides both character and consistency for international markets.