Abstract
This article highlights the sensory characteristics of several Romanian matured cheeses that have received gold medals at national and international competitions. The evaluation includes: Năsal cheese—considered one of the oldest matured cheeses in Romania, aged in the natural cave of Țaga; Hochland Praid Atelier—an artisanal creamy semi-hard cheese matured in the Praid salt mine; Gran Sârbova—produced by the Curtea Culorilor Association in Timiș County and aged for over a year; and Horezu matured cheese—crafted in Horezu using Manchego cheese-making techniques from Spain.