Penteleu

{{Short description|Romanian cheese made with sheep milk}}

{{Infobox cheese

| name = Penteleu

| image = 200px

| othernames =

| country = Romania

| regiontown =

| region =

| town = Penteleu

| source = Sheep

| pasteurised = Traditionally, no

| texture = Semi hard

| fat =

| protein =

| dimensions =

| weight =

| aging =

| certification = Romanian Cașcaval have PDO status since 2005.

}}

Penteleu or Cașcaval de Penteleu is a Romanian cheese{{cite web|url=http://www.bookglutton.com/reader/unbound?group_id=0&id=347&view=ub|title=The Complete Book of Cheese|publisher=Robert Carlton Brown|access-date=2011-07-31|archive-url=https://web.archive.org/web/20111008202013/http://www.bookglutton.com/reader/unbound?group_id=0&id=347&view=ub|archive-date=2011-10-08|url-status=dead}} made with sheep milk,{{cite web|url=http://tout1fromage.canalblog.com/archives/2006/09/03/8913363.html|title=Tout Un Fromage

|date=3 September 2006

|language=fr}} originally from the Buzău Mountains region.{{cite web|url=https://opiniabuzau.ro/povestea-cascavalului-de-penteleu-un-brand-al-buzaului/|title=Povestea "caşcavalului de Penteleu", un brand al Buzăului|publisher=Opinia Buzău|access-date=2020-07-30|archive-date=2019-09-15|archive-url=https://web.archive.org/web/20190915001925/http://opiniabuzau.ro/povestea-cascavalului-de-penteleu-un-brand-al-buzaului/|url-status=dead}} It is made using the same process as caşcaval, and can be consumed as a table cheese or it can be used to complement traditional Romanian dishes such as mămăligă.