Sâg semi-hard matured cheese, produced as a result of a European-funded project run by GAL Poarta Transilvaniei, has been launched on the market. The project was over half a million euro, run over four years, and a range of cheeses made from local milk, but also from medicinal and aromatic herbs such as thyme, was launched on the market. The result was a product representing the Sâg area in terms of both flora and fauna.
To make the cheeses, medicinal powders were tested, and the thyme-ripened cheese ranked first in the preferences of people who participated in the sensory research of several cheese prototypes. The results of the project were presented at the town hall of Sâg, in the presence of the mayor Nicolae Peștean, Prof. Dr. Avram Fițiu (USAMV), Cristinel Blaga, director of GAL Poarta Transilvaniei, and the farmers involved in the project.
Professor Avram Fițiu said at the press conference held in Sâg that the Romans used thyme and thyme and put it in the food of the soldiers for curative purposes, which is what the farmers of Sâg tried to do with these products.
This project was carried out by GAL Poarta Transilvaniei, in collaboration with USAMV Cluj-Napoca (with the role of implementing the research activities) and the Sâg Cattle Breeders Association (as processor).
The Sâg Cattle Breeders’ Association has been operating since 2002, and in the meantime investments of 6 million lei have been made in access roads, water supply basins, water in 2806 hectares of pasture (water supply system in operation).
