Bryndza

From Wikipedia, the free encyclopedia

This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (June 2008)

Bryndza
A slice of bread spread with bryndza
Country of origin	Eastern Europe
Region, town
Source of milk	Sheep
Pasteurised	No
Texture	Depends on variety
Aging time	Depends on variety
Certification	Bryndza Podhalańska: PDO[1]

Bryndza is a sheep's milk cheese made in the Balkans, Eastern Austria, Hungary, Moldova, Poland, Romania, Russia, Slovakia, and Ukraine. This type of cheese originated in Romania,^{[citation needed]} but it spread over the region of Central and Eastern Europe as soon as in the Middle Ages. The national recipes slightly differ across the countries.

Contents 1 Production of bryndza 2 Geographical indications 3 Slovakia 4 References

[edit] Production of bryndza

The process for making bryndza is similar to that for making quark. The sheep's milk is strained through linen into small wooden casks. The temperature of the milk is raised to 30–35°C before further processing takes place. After numerous stages of processing, a cheese paste is produced. This is shaped and then left to lie for 5 to 6 days. During that time, in order to prevent mold and to ensure that the cheese matures equally, the cheese is regularly turned and wiped. After six days, a thin crust develops. This is removed and the cheese is melted and salt is added to it. This fine melted salt cheese is the finished bryndza. In some regions, onion or chives are added to the plain cheese.

After the process, the cheese contains roughly 40–50% of fat, 50–55% of water and 2–3% of salt. Like similar soft cheeses, bryndza does not keep well without refrigeration.

[edit] Geographical indications

Bryndza Podhalańska from Poland was granted a protected designation of origin in 2007.^[1]

Slovenská bryndza from Slovakia was requested to receive a protected geographical indication in 2007.^[2]

[edit] Slovakia

Bryndza probably came to Slovakia in the course of the settling of northern Slovakia by the Vlachs from the 14th century to the 17th century (see also Moravian Wallachia). Today, around 3,000 tons of bryndza is produced in Slovakia every year and one third of this volume is exported (mostly to the Czech Republic and Hungary).^[3]

Ján Vagač invented Slovenská bryndza and in 1787 he founded the first factory for producing the cheese in Detva.^[2] In Slovakia, bryndza made from sheep milk (such as the so-called Liptovská bryndza) is only produced and sold for a few months of the year.^{[citation needed]} However, some producers mix stored sheep's cheese paste with fresh cow's cheese to prepare the so-called "winter bryndza".^{[citation needed]}

Bryndza is an essential ingredient for Liptauer and for the traditional Slovak dishes bryndzové pirohy and bryndzové halušky.

[edit] References