Dairy

Bryndza

Bryndza is a soft, spreadable sheep’s-milk cheese of the Carpathians—especially Slovakia and southern Poland—made by milling or crushing cured ewe curd and salting it into a moist, crumbly paste. The flavour is tangy, salty, and distinctly sheepy, with a lactic sharpness that softens when mixed with potatoes or cream. Traditional seasonal production follows mountain grazing of hardy ewes. It is essential in bryndzové halušky (potato dumplings with bryndza and bacon) and spreads on bread with onion or paprika. Texture ranges from almost whipped to coarse and damp. Keep refrigerated in sealed packs; it is perishable once opened. Authentic sheep bryndza tastes fuller and more aromatic than cow-milk “bryndza-style” spreads sold for mildness.

Also known as: Slovenská bryndza, Bryndza Podhalańska, Brânză de burduf style