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			{{Short description\|Sheep milk cheese made in several European countries}}
	]
			{{Wiktionary}}
	'''Bryndza''' is a ]'s ] ] made in Eastern ], ], ], ] and ]. Bryndza originated in what is now ] in ]. It probably came to Slovakia in the course of the settling of northern Slovakia by the ] from the ] to the ]. The first written mention of bryndza in Slovakia appeared in the late ]. From the ] onwards it was made in Slovakia and began to spread to neighbouring regions.
			{{Use dmy dates \|date=March 2022}}
			{{Infobox cheese
			\| name = Bryndza
			\| image = ]
			\| region = Central and Eastern Europe<ref name="cheese.com">{{cite web \|url=http://www.cheese.com/Description.asp?Name=Bryndza \|title=Cheese Description: Bryndza \|access-date=2008-06-11 \|publisher=Cheese.com }}</ref>
			\| source = Sheep, goat, cow
			\| pasteurised = No
			\| texture = Depends on variety
			\| fat = Depends on variety
			\| certification = {{lang\|pl\|]}}: PDO<ref name="pl bryndza">{{cite web \|url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32007R0642:EN:NOT \|title=Commission Regulation (EC) No 642/2007 of 11 June 2007 registering a name in the Register of protected designations of origin and protected geographical indications Bryndza Podhalańska (PDO) \|access-date=2008-06-10 \|author=European Commission \|author-link=European Commission \|date=2007-06-11 }}</ref><br />{{lang\|sk\|]}}: PGI<ref name="sk bryndza">{{cite web \|url=http://eur-lex.europa.eu/Notice.do?checktexts=checkbox&checktexte=checkbox&val=474677%3Acs&pos=1&page=1&lang=en&pgs=10&nbl=1&list=474677%3Acs%2C&hwords=&action=GO&visu=%23texte \|title=Commission Regulation (EC) No 676/2008 of 16 July 2008 registering certain names in the Register of protected designations of origin and protected geographical indications \|access-date=2008-07-23 \|date=2008-07-16 \|author=European Commission \|author-link=European Commission }}</ref>
			}}

			'''Bryndza''' or '''brynza''' is a ] ] made across the countries in ] and ], most notably in ].<ref name="cheese.com" /> Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of ]. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries.
	The process for making bryndza is similar to that for making ]. The sheep's milk is strained through linen into small wooden casks named ''putera''. The putera are often made from ] or ] wood. 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 ] 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, ] or ] are added to the plain cheese.

			]}}, which is regarded as a national dish.]]
	After the process, the cheese contains roughly 45% of fat, 50% of water and 2-3% of salt. Like similar soft cheeses, bryndza does not keep well. Lovers of the cheese especially enjoy it when it has matured. Bryndza is only produced and sold during a few months of the year.

			Bryndza is an essential ingredient in preparing traditional Slovak dishes such as ''podplamenníky s bryndzou'' or '']''.
	Bryndza is an essential ingredient for ] and for ''bryndzové halušky'' ("bryndza balls"), a Slovakian national dish. A similar sheep's milk cheese is used in Transylvania as a gratin for ]s (''Pranz geschniddan Diech'') or ] (''Paleckes mat Pranz'').

			==Etymology==
			''Bryndza'' or ''Brynza'', a word borrowed from Romanian ''brânză'' ("cheese"), is used in various European countries,<ref name="Bryndza etymology1">{{cite encyclopedia \|first=Max \|last=Vasmer \|author-link=Max Vasmer \|author2=Oleg Trubachyov \|author2-link=Oleg Trubachyov \|encyclopedia=Этимологический словарь русского языка (Etymological dictionary of the Russian language) \|title=бры́нза \|url=http://starling.rinet.ru/cgi-bin/response.cgi?root=config&morpho=0&basename=%5Cdata%5Cie%5Cvasmer&first=1&text_word=&method_word=substring&text_general=bryndza&method_general=substring&text_origin=&method_origin=substring&text_trubachev=&method_trubachev=substring&text_editorial=&method_editorial=substring&text_pages=&method_pages=substring&text_any=&method_any=substring&sort=word \|access-date=2008-07-22 \|language=ru \|edition=3rd \|year=1996 \|isbn=5-7684-0023-0}}</ref> due to its introduction by migrating ]. The word '']'' ({{IPA\|ro\|ˈbrɨnzə}}) is simply the generic word for "cheese" in ].<ref>{{cite encyclopedia \|encyclopedia=Dictionar Englez Roman - English Romanian Dictionary Online \|title=cheese \|url=http://www.dictionare.com/english/dictionaries1.htm \|access-date=2008-07-09 \|publisher=Industrial Soft \|quote=brânză \|archive-url=https://web.archive.org/web/20080708151139/http://www.dictionare.com/english/dictionaries1.htm \|archive-date=2008-07-08 \|url-status=dead }}</ref>

			According to the Romanian Explanatory Dictionary the etymology of ”brânză” is unknown.<ref>{{Cite web\|url=https://dexonline.ro/intrare/br%C3%A2nz%C4%83/6747\|title = Dexonline}}</ref>
			It is a word presumably ],<ref>Ion I. Russu, Limba traco-dacilor, Editura Ştiințifică, 1967</ref><ref>Ariton Vraciu, Limba daco-geților, Timişoara: Editura Facla, 1980</ref> the language of the ] in modern-day ]. Other theories suggest, on the basis of what is used to make cheese, a derivation from Latin brandeum (originally meaning a linen covering, later a thin cloth for relic storage). Alternatively, it is possibly related to Albanian brëndës (“intestines”). Originally it referred to cheeses prepared in a sheep's stomach by reacting with the rennet inside.<ref>Vladimir Orel, Albanian Etymological Dictionary, s.v. "brenda" (Leiden: Brill, 1998), 35.</ref> Outside Slovakia, Romania, Ukraine and the flanking regions of southern Poland, it is still popular nowadays in the Czech Republic under the Czech spelling "brynza".

			Other regional names for the product include ''juhtúró'' in Hungarian, ''брынза'' in Russian, ''brenca'' in Serbian, ''Brimsen'' in German, ''бринза'' and ''бринзя'' in Ukrainian and ''ברינזע'' in Yiddish.<ref>{{cite web\|title=Rumania, Rumania!\|url=https://yiddishlyrics.wordpress.com/2010/12/26/rumania-rumania-%D7%A8%D7%95%D7%9E%D7%99%D7%99%D7%A0%D7%99%D7%A2-%D7%A8%D7%95%D7%9E%D7%99%D7%99%D7%A0%D7%99%D7%A2/\|website=Yiddish Songs and Lyrics}}</ref>

			==History==
			The word was first recorded as ''brençe'', described as "] cheese", in the Croatian port of ] in 1370. Bryndza was first recorded in the Slovak ] in 1470 and in the adjacent Polish region of ] in 1527.<ref name="votruba">{{cite web \|url=http://www.pitt.edu/~votruba/qsonhist/bryndza.html \|title=Bryndza \|access-date=2008-12-07 \|last=Votruba \|first=Martin \|archive-date=31 December 2008 \|archive-url=https://web.archive.org/web/20081231015212/http://www.pitt.edu/~votruba/qsonhist/bryndza.html \|url-status=dead }}</ref>
			In Slovakia, bryndza is regarded as a typically Slovak product and it is one of the main ingredients in the national dish ]. The modern version of the soft spreadable bryndza is believed to have been developed by entrepreneurs from Stará Turá (Western Slovakia) toward the end of the 18th century.<ref>{{Cite web\|url=https://www.trencinregion.sk/en/26579/bryndziar-vagac\|title = Bryndziar Vagač}}</ref> They founded bryndza manufactures in mountainous regions of Central and Northern Slovakia, where local sheep cheese manufacturing had deep roots. They traded bryndza and popularized it all around the Austrian ]. In Austria, it was called ], after the northern Slovak Liptov region. The Viennese speciality Liptauer, a savoury cheese-based spread, has replaced bryndza with common cows' milk cottage cheese because the original Slovak bryndza disappeared from Austrian market after the ].

			==Geographical indications==
			* ''Slovak bryndza'' from ] was registered in the EU's ''Register of protected designations of origin and protected geographical indications'' on 16 July 2008<ref name="sk bryndza" /> as a ] (PGI). The geographical indication was requested on 4 October 2007.<ref>{{cite web\|url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2007:232:0017:0022:EN:PDF\|title=Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2007/C 232/10)\|author=European Commission\|author-link=European Commission\|date=2007-10-04\|access-date=2010-08-30}}</ref> Slovak bryndza must contain at least 50% of sheep milk. ''Sheep (ovčia) bryndza'' contains 100% sheep cheese.
			* '']'' from ] has been registered in the EU's ''Register of protected designations of origin and protected geographical indications'' on 11 June 2007<ref name="pl bryndza" /> as a ] (PDO). The ] was requested on 23 September 2006.<ref>{{cite web \|url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:52006XC0923(01):EN:NOT \|title=Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs \|access-date=2008-06-10 \|date=2006-09-23 \|author=European Commission \|author-link=European Commission }}</ref>

			==See also==
			* ] from ], made from ]
			* Austrian ]
			* Bulgarian ]
			* Greek ]
			* Italian ]
			* Mexican ]
		⚫	* ]

	==References==		==References==
			{{Reflist\|2}}
	* This article incorporates text translated from the ] from the German Misplaced Pages, retrieved on May 3, 2005.

			==Further reading==
			* {{cite book \| last1=Ehlers \| first1=S. \| last2=Hurt \| first2=J. \| title=The Complete Idiot's Guide to Cheeses of the World \| publisher=Alpha Books \| year=2008 \| isbn=978-1-59257-714-9 \| url=https://books.google.com/books?id=sjW9adVFS2kC&pg=PA117 \| access-date=May 19, 2016 \| page=117}}
			{{Polish cheeses}}{{Romanian cheeses}}{{Ukrainian cheeses}}{{Authority control}}

			]
	]		]
⚫	]
	]		]
			]

			]
	]
			]
	]
	]
	]

Latest revision as of 09:35, 9 November 2024

Sheep milk cheese made in several European countries

Bryndza

Region	Central and Eastern Europe
Source of milk	Sheep, goat, cow
Pasteurised	No
Texture	Depends on variety
Fat content	Depends on variety
Certification	Bryndza Podhalańska: PDO Slovenská bryndza: PGI
Related media on Commons

Bryndza or brynza is a sheep milk cheese made across the countries in Central and Eastern Europe, most notably in Slovakia. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries.

Bryndza is an essential ingredient in preparing traditional Slovak dishes such as podplamenníky s bryndzou or bryndzové halušky.

Etymology

Bryndza or Brynza, a word borrowed from Romanian brânză ("cheese"), is used in various European countries, due to its introduction by migrating Vlachs. The word brânză (Romanian pronunciation: [ˈbrɨnzə]) is simply the generic word for "cheese" in Romanian.

According to the Romanian Explanatory Dictionary the etymology of ”brânză” is unknown. It is a word presumably inherited by the Romanian language from Dacian, the language of the pre-Roman population in modern-day Romania. Other theories suggest, on the basis of what is used to make cheese, a derivation from Latin brandeum (originally meaning a linen covering, later a thin cloth for relic storage). Alternatively, it is possibly related to Albanian brëndës (“intestines”). Originally it referred to cheeses prepared in a sheep's stomach by reacting with the rennet inside. Outside Slovakia, Romania, Ukraine and the flanking regions of southern Poland, it is still popular nowadays in the Czech Republic under the Czech spelling "brynza".

Other regional names for the product include juhtúró in Hungarian, брынза in Russian, brenca in Serbian, Brimsen in German, бринза and бринзя in Ukrainian and ברינזע in Yiddish.

History

The word was first recorded as brençe, described as "Vlach cheese", in the Croatian port of Dubrovnik in 1370. Bryndza was first recorded in the Slovak counties of Hungary in 1470 and in the adjacent Polish region of Podhale in 1527. In Slovakia, bryndza is regarded as a typically Slovak product and it is one of the main ingredients in the national dish bryndzové halušky. The modern version of the soft spreadable bryndza is believed to have been developed by entrepreneurs from Stará Turá (Western Slovakia) toward the end of the 18th century. They founded bryndza manufactures in mountainous regions of Central and Northern Slovakia, where local sheep cheese manufacturing had deep roots. They traded bryndza and popularized it all around the Austrian Habsburg monarchy. In Austria, it was called Liptauer, after the northern Slovak Liptov region. The Viennese speciality Liptauer, a savoury cheese-based spread, has replaced bryndza with common cows' milk cottage cheese because the original Slovak bryndza disappeared from Austrian market after the Dissolution of Austria-Hungary.

Geographical indications

Slovak bryndza from Slovakia was registered in the EU's Register of protected designations of origin and protected geographical indications on 16 July 2008 as a Protected Geographical Indication (PGI). The geographical indication was requested on 4 October 2007. Slovak bryndza must contain at least 50% of sheep milk. Sheep (ovčia) bryndza contains 100% sheep cheese.
Bryndza Podhalańska from Poland has been registered in the EU's Register of protected designations of origin and protected geographical indications on 11 June 2007 as a Protected Designation of Origin (PDO). The geographical indication was requested on 23 September 2006.

References

^ "Cheese Description: Bryndza". Cheese.com. Retrieved 11 June 2008.
^ European Commission (11 June 2007). "Commission Regulation (EC) No 642/2007 of 11 June 2007 registering a name in the Register of protected designations of origin and protected geographical indications Bryndza Podhalańska (PDO)". Retrieved 10 June 2008.
^ European Commission (16 July 2008). "Commission Regulation (EC) No 676/2008 of 16 July 2008 registering certain names in the Register of protected designations of origin and protected geographical indications". Retrieved 23 July 2008.
Vasmer, Max; Oleg Trubachyov (1996). "бры́нза". Этимологический словарь русского языка (Etymological dictionary of the Russian language) (in Russian) (3rd ed.). ISBN 5-7684-0023-0. Retrieved 22 July 2008.
"cheese". Dictionar Englez Roman - English Romanian Dictionary Online. Industrial Soft. Archived from the original on 8 July 2008. Retrieved 9 July 2008. brânză
"Dexonline".
Ion I. Russu, Limba traco-dacilor, Editura Ştiințifică, 1967
Ariton Vraciu, Limba daco-geților, Timişoara: Editura Facla, 1980
Vladimir Orel, Albanian Etymological Dictionary, s.v. "brenda" (Leiden: Brill, 1998), 35.
"Rumania, Rumania!". Yiddish Songs and Lyrics.
Votruba, Martin. "Bryndza". Archived from the original on 31 December 2008. Retrieved 7 December 2008.
"Bryndziar Vagač".
European Commission (4 October 2007). "Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2007/C 232/10)". Retrieved 30 August 2010.
European Commission (23 September 2006). "Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs". Retrieved 10 June 2008.

Latest revision as of 09:35, 9 November 2024

Etymology

History

Geographical indications

See also

References

Further reading