Thanks for the wonderful description of bryndza. As for it only being
made in Slovakia, I'm a little confused. When I was working in
Bratislava there was a battle going on in the EU courts over whether
Poland or Slovakia could lay claim to the "original" bryndza.
According to Wikipedia, both countries won the right, each with a
slightly different name. More can be read here:
A number of people have mentioned a similar cheese in Germany. This
cheese, quark (Slovak tvarok) is indeed made from goat's milk but is
much milder and used, as I recall, mostly in cakes and pastries.
Paul in NW Florida
--- In Slovak-World@yahoogroups.com, "Martin Votruba" <votrubam@...>
> > Anyone for a new S-W cheese war? I missed the first one.
> All right, Ron, and I agree with what you've said. Butter may
> substitute Philadelphia may substitute peanut butter: they can all be
> spread on a slice of bread, but they are not similar. Cottage cheese
> AKA farmer cheese AKA curds with whatever other cheese may substitute
> bryndza: both cottage cheese and bryndza may be crumbled over halusky,
> but they will not be similar.
> "True" bryndza is very (very) sharp, salty, grayish, ground
> (pin-rolled) semi-spreadable sheep cheese. No marketed cow or goat
> cheese is remotely close. _Sharp_ here means that it almost burns,
> not like the bland product called "sharp" cheddar in the supermarket.
> "True" bryndza has been traditionally marketed as _liptovska' bryndza_
> (Liptov [County] bryndza), now more often as _ovc~ia_ (sheep) _bryndza_
> Sheep milk is first coagulated to give mild, edible white sheep cheese
> (_ovc~i' syr_). That is then aged in warm temperature (until it looks
> quite unappealing). The unsightly rind that develops is removed and
> the rest is then cut up, heavily salted, and ground to give it
> spreadable texture. This process and product is limited to Slovakia
> (although words related to _bryndza_ are used for other kinds of
> cheese in other countries, namely Romania).
> "True" ovcia bryndza is too sharp for most Slovaks to use as is.
> Before they put in on their bread or halusky, they typically mix it
> with some double cream to make it smoother and milder.
> _Letna'_ (summer) and _zimna'_ (winter) bryndza, or just bryndza, is
> more common in the stores year round. It's probably what most
> tourists ever see and eat. It is a mixture of a preserved and stored
> ingredient similar to bryndza as described above and of cow cheese.
> As a result, it is milder. Either version must contain more than 50%
> of "true" bryndza. Many Slovaks still find it too sharp and mix it to
> dilute the sharpness before serving it with halusky.
> To sum up, if it's from cow or goat milk and not at least 51% sheep
> milk, if it hasn't been aged and processed until it's very, very
> sharp, if it isn't gray, it's not anywhere close to bryndza, although
> it may be a "substitute."
> votruba "at" pitt "dot" edu
- Thank you for the tip on buying cheese at Trader Joe's. Was it Lubos that
said that? I LOVE that store which is about a 40 minutes drive from my home
but I will try that Israel feta. Now I need a good recipe. There is
probably one on your site, right?
Sorry I haven't been participating much here lately, but do scan the emails
I hope to attend the Slovak Festival in Cleveland which I believe is in September.
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