Urda is made with the whey of the cheese. It is like ricotta, relatively high protein and low in fat. The cheese is shaped into 1-1.5 kg cakes once dry, it is kept in a clean cloth and is transportable. It keeps for several weeks in such conditions.
Like Telemea it is eaten fresh and considered a delicacy although its fine, crumbly dry texture is not universally appreciated. It is often eaten in puddings or with fruit compote, rather than on its own. Clatite (pancakes) are often stuffed with Urda, mixed with finely chopped dill and a little sugar, while another dish consists of a mixture of milk, Urda and polenta.