Bryndza Podhalańska Cheese

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Bryndza Podhalańska Cheese

Maciarka, CC BY-SA 3.0, via Wikimedia Commons

About Bryndza Podhalańska Cheese

Bryndza Podhalańska is a traditional cheese from Poland. It is a soft, rennin cheese with a strong, salty, or slightly sour taste. The cheese is produced from May to September in the Podhale region, which includes the Nowotarski and Tatrzański districts and parts of the Żywiecki district. The cheese is made primarily from the milk of Polish Mountain Sheep, with up to 40% of the milk possibly coming from Polish Red cows. The cheese has a moisture content of up to 60% and a fat content in the dry matter of at least 38%. Bryndza Podhalańska has a historical significance, with references dating back to 1527, and is known for its unique taste influenced by the local flora. The production process involves traditional methods passed down through generations.

Key Facts

Country of Origin Poland
Specific Origin Nowotarski district, Tatrzański district, and parts of the Żywiecki district in the Podhale region
Protection PDO (2005)
Milk Type Ewes' milk (Polish Mountain Sheep), Cows' milk (Polish Red)
Fat Content Not less than 38% in dry matter
Moisture Content Not more than 60%
Texture Soft
Flavor Strong, salty or slightly salty, sometimes slightly sour
Colors White, creamy-white, or with a willow green shade
Age Produced from May to September
Rennet Type Yes, used in the production process
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