I happen to read this old post and the receipe given with the slaughtered lamb is not practiced anywhere, it is a nonsense.
I have some large piece of land where a farmer keeps sheeps and goats and he gives us Brinza in return for landing the land. He laughed at me when I told him that story, and I never heard of such methods here.
Brinza is a white cheese, made from sheep or cow milk, or a mixture of both. It can be goat milk but usually not.
In some mountain regions it is made of buffalo cow milk-not sure if the name is correct.
At first it was only a sheep milk or buffalo milk cheese, now times have changed.
Milk is warmed at28-33C, starter added, and the the rennet, left for 45-60 minutes, , put into cloth to take the whey out, opening the cloth and cutting the cheese, putting the chhese in the cloth into a press with up to 1,5kg, for 45-to90 minutes, cutting it in 14-18cm pieces.The pieces are kept in brine made of 20% salt concentration for 14-16 hours, then put to mature and kept in wooden barrles whith brine made from whey and salt for 20 days at 12-14 days.
The resulted chees is semihard to hard, depending on the maturated time, it is salted and it is great with a piece of bread and fresh tomatoes.
The cheese is usually kept in salted water in the barrels afterwards, the salted brine made not by measuring but testing it with a fresh egg. Add as much salt till the egg floats on the brine. If the cheese pieces are covered in salted brine, they kan be kept for two years.