This page provides all possible meanings and translations of the word CAS
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Caș, is a type of semi-soft fresh white cheese produced in Romania. It is unsalted, made out of sheep milk or cow milk. If stored in brine, caș turns into telemea after 2–3 weeks.
Caș cheese is also used to make other types of cheese such as Brânză de burduf and Caşcaval. Etymology: Latin caseus.