Bryndza Podhalańska
Bryndza Podhalańska is a traditional sheep milk cheese from the Podhale region of Poland. It is one of the 44 Polish regional products certified with a Protected Designation of Origin (PDO) by the European Union.
History[edit | edit source]
The production of Bryndza Podhalańska dates back to the 15th century, when Wallachian shepherds introduced the method of making sheep's milk cheese in the Podhale region. The name "bryndza" comes from the Wallachian word "brânză", which means cheese.
Production[edit | edit source]
Bryndza Podhalańska is made exclusively from sheep's milk, which is collected from the traditional Tatra sheep breed. The milk is first pasteurized and then fermented with the addition of lactic acid bacteria. The curd is then separated, salted, and left to mature for at least 24 hours. The final product has a characteristic creamy texture and a slightly sour taste.
Use in Cuisine[edit | edit source]
Bryndza Podhalańska is often used in traditional Polish dishes, such as pierogi with bryndza and oscypek cheese. It can also be spread on bread or served with fruit and honey.
See Also[edit | edit source]
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