This is an old revision of this page, as edited by A purple wikiuser (talk | contribs) at 13:53, 7 December 2004 (wikified + edits (article about slovak cheese: sounds tasty! Yumii!)). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 13:53, 7 December 2004 by A purple wikiuser (talk | contribs) (wikified + edits (article about slovak cheese: sounds tasty! Yumii!))(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)Bryndza is Slovak republics most famous sheep cheese product.
Bryndza's origin is somewhere in Balkan probably Romania. First time mentioned in writings of Slovak nation bryndza was in late 15th century.
Bryndza is made from sheep milk. Milk is strained trough linen into wooden bucket named putera. Putera is often made from spruce or fir wood. Milk temperature must raised to about 30-35 deg C before further processing. After many steps, we obtain a cheese paste which has to be shaped and then lie for 5 to 6 days. During that time, in order not to get mouldy and mature equally, the cheese is regularly turned and wiped. After six days, a thin crust is removed and the cheese is melted with salt. This fine melted salt cheese is Bryndza. Depending on region, onion or chive is added.
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