This Romanian cheese producer makes a most intriguing cheese called Brânzä de Burduf, a cheese indigenous to his country. 100% made from sheep milk, it is produced in Transylvania under the protection of a Slow Food Presidio. It is stored in a cylinder of pine fir bark, first boiled in whey, and then wrapped and stitched to help the aging and preservation. A cheese that requires an acquired taste, not found readily for obvious reasons.