He’s brought us here to visit a very traditional shepherd settlement, where people still make rustic cheese as they have for centuries. “Their bark is worse than their bite.” Over the chorus of yelps and growls, the shepherd yells something to Teo in Romanian. Teo explains that every goat and sheep is different, so the shepherds gradually figure out the preferred technique for each one. After 15 minutes, the shepherds dip in a cheesecloth to skim out the curds. Popping it into my mouth, I bite into a decadent, creamy texture — halfway between cheese and polenta — and taste the pungent kick of goat cheese.