What does it really mean to taste a cheese?

For many people, the answer is simple: you either like it or you do not.

Yet behind every cheese lies a world of textures, aromas, production methods, maturation processes and stories waiting to be discovered.

This was the starting point of the cheese masterclass led by Andreea Popa, founder of Cheese Orbit, during the experiential gastronomic fair Vatră și Ogradă – From Farmers to Food Lovers, hosted at Ferma Dacilor.

The session invited participants to look beyond personal preferences and explore the language of cheese: how to evaluate texture, identify aromas, understand styles and recognise the factors that shape flavour.

More importantly, it encouraged curiosity.

Throughout the tasting, participants discovered that learning about food is not about finding the “best” product, but about understanding the craftsmanship, time and care behind it.

Among the cheeses presented during the masterclass was Traian 24, an aged cheese produced by Fabrica de Lapte TU, one of Dobrogea’s most respected dairy producers.

Matured for 24 months and awarded at the Concours International de Lyon, Traian 24 stood out through its firm texture, complex flavour profile and elegant notes of butter, nuts and caramel. Like many great aged cheeses, it tells a story of patience, consistency and respect for raw ingredients.

Its presence at the masterclass offered an opportunity to showcase the growing quality and diversity of Dobrogea’s local producers, demonstrating that regional products can stand confidently alongside some of the most appreciated artisanal foods.

Events such as these highlight an important aspect of gastronomy that is often overlooked: education.

Understanding how food is made, how flavours develop and how local products reflect a region’s identity helps create stronger connections between producers, consumers and communities.

As Dobrogea continues its journey towards becoming a European Region of Gastronomy 2029, initiatives that encourage food literacy and appreciation are just as important as promoting products themselves.

Because before we learn to value local food, we must first learn how to taste it.

And sometimes, that journey begins with a single piece of cheese.