A slice of bread spread with bryndza

Bryndza is a sheep's milk cheese made in all the Balkan area, Eastern Austria, Poland, Romania,Russia, Slovakia, Ukraine. Bryndza originated in what Romania and thus its name it is derived from the Romanian word for cheese: brânză. It probably came to Slovakia in the course of the settling of northern Slovakia by the Vlachs from the 14th century to the 17th century. The first written mention of bryndza in Slovakia appeared in the late 15th century. After improving the traditional method of bryndza production, a Slovak merchant Ján Vagač founded the first manufactory in 1787, in Detva. His new, longer-storable kind of bryndza began to spread to neighbouring regions afterwards. Image File history File linksMetadata Chleb_z_bryndza. ... Image File history File linksMetadata Chleb_z_bryndza. ... Species See text. ... A glass of cow milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... Cheese is a food made from the curdled milk of cows, goats, sheep, or other mammals. ... ... White = Romanians Green = Istro-Romanians Yellow = Aromanians Orange = Megleno-Romanians Vlachs (also called Wallachians, Wlachs, Wallachs, Olahs or Ulahs) is a blanket term covering several modern Latin peoples descending from the Latinised population in Central, Eastern and Southeastern Europe. ... This 14th-century statue from south India depicts the gods Shiva (on the left) and Uma (on the right). ... (16th century - 17th century - 18th century - more centuries) As a means of recording the passage of time, the 17th century was that century which lasted from 1601-1700. ... (14th century - 15th century - 16th century - other centuries) As a means of recording the passage of time, the 15th century was that century which lasted from 1401 to 1500. ... Detva is a town in Central Slovakia with a population of 20,000. ...

The process for making bryndza is similar to that for making quark. The sheep's milk is strained through linen into small wooden casks named burduf or putera. The putera are often made from spruce or fir 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 mould 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. Polish twaróg Quark is a type of fresh acid-set cheese of Central European origin. ... Species About 35; see text. ... FIR may stand for: finite impulse response (a property of some digital filters) far infrared, i. ... Moldy cream cheese Molds, or mould, are various fungi that cover surfaces as fluffy mycelia and usually produce masses of asexual, or sometimes sexual, spores. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ... Binomial name Allium schoenoprasum Regel & Tiling Chives (Allium schoenoprasum) are a species of flowering plant in the onion family Alliaceae, native to Europe and Asia. ...

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. Lovers of the cheese especially enjoy it when it has matured. Bryndza made purely of sheep's milk (such as the so-called Liptovská bryndza) is only produced and sold during a few months of the year. However, some producers mix stored sheep's cheese paste with fresh cow's cheese to prepare the so-called "winter bryndza". Liptov (-Slovak, in Latin: Liptovium, in German: Liptau, in Hungarian: Liptó, in Polish: Liptów) is the name of a historic administrative county (comitatus) of the Kingdom of Hungary. ...

Bryndza is an essential ingredient for Liptauer and for bryndzové halušky ("bryndza balls"), a Slovak national dish. A similar sheep's milk cheese is used in Romania as a gratin for maccaroni (macaroane cu brânză) and polenta (mămăligă cu brînză) and many other dishes. A serving of Liptauer Liptauer or Liptov cheese is a spicy cream cheese dish used in Slovak and Austrian cuisine. ... Macaroni is typically machine-made dry commercial pasta, used in contrast to fresh pasta made at home or in small local businesses. ... Polenta is a cornmeal mush popular in Italian, Savoy, Swiss, Austrian, Croatian, Slovenian, Serbian, Corsican, Argentinean, and Brazilian cuisine. ...

References

• This article incorporates text translated from the corresponding article from the German Wikipedia, retrieved on May 3, 2005.