The taste of Ibănești
Since God left us on earth we have been going round and round about taste. Because, we do what we do, at least we Romanians, and we always end up at a table set with dishes, whether it’s lunch or dinner, wedding or funeral, whether we do it out of hunger or just to “taste” something.
One way or another, we have an elevated taste in art.
It is the art of cooking Romanian well, of using in food all that the earth gives us the best, the art of satisfying not our hunger, but the need to eat something good, something tasty, something that either awakens a memory or creates one.
That’s where we started: from taste.
To give taste to a milk product is no great philosophy.
You just have to respect the ingredients, the process and the result.
Where does this unique taste of our products come from?
Well, first of all, out of respect for the local people and their work, out of respect for the way they raise and feed their animals, we only use milk from local producers in the Gorge Valley.
Because these people don’t raise their animals with compound feed and chemicals.
And now, in the holy 21st century, they take their cows out to pasture from the time spring breaks until winter settles.
And when the snow comes, I put hay in the barn that I mowed in the summer.
And all this is in the taste of our products.
Secondly, we don’t make fun of milk.
We treat it with respect and protect it, without squeezing the sap out of it until its taste disappears just for the sake of record yields and money.
We leave it to its God to give us its best when and how it knows best.
And then there’s the brine; the Orșova brine.
We don’t put salt in any of our products.
Our salting process is done in the brine we bring from the Orșova spring, as the earth gives it to us.
On top of all this, however, comes the love of the people who work at Ibănești in the manufacturing.
On top of all this comes the respect these people have for their work, for what comes out of their hands, for what we put on your table.
And, why not, on top of all this comes our stubbornness to always move forward, not to look back on hardships but only on experiences, to always taste the products before sending them to the shops.
Out of respect for you and for our work.