BRADET Rucar Cheese 

BRADET Cascaval Rucar.

Storage conditions

Store between 2-6 degrees C.

About Bradet

When entering the factory, each batch of milk is checked with a set of qualitative analyzes carried out in the factory laboratory. We do not rush the milk. We give it all the time it needs to transform into the best cream, the best yogurt or the tastiest cheese, and the taste always remains the same. Then, we prepare new clothes for them, safe packaging in which our dairy products feel proud to set off on the road throughout the country to give you energy every day.

About the Producer

Half a century ago, the old milk processing factory in Brădet was founded, a locality that gave its name to the highly appreciated and well-known cheese under the same name. In this place, documented since May 14, 1503, Brădet Cheese was produced by the monks of the Brădet Hermitage, a cheese with a special recipe and a specific round shape, easy to recognize.

To continue the tradition of Brădet Cheese, the unit still produces this assortment of cheese, holder of a traditional product certificate.

In 2001, the Badea family acquired the location of the current factory, the production site of the renowned Brădet cheese. "I grew up in this unique natural landscape, I benefited from the tranquility of these areas and I felt obliged to do something for this area that shaped me as a person. This is how the new BRĂDET DAIRY FACTORY was born."

Starting with 2010, Brădet has implemented an investment project through European funds and has invested in production technology more than 3,500,000 euros.

The products are also found internationally in Italy, England, Spain, Germany, Cyprus and Belgium.