Brynza Podhalyanskaya (in Polish sources in Russian - “Brynza Podhalyanskaya” [1] , Polish. Bryndza Podhalańska ) - Brynza (brine cheese) made from sheep’s milk in the Podhale region (northern Tatras ). A traditional element of Polish cuisine . In 2007, the first of the country's brands was registered in the EU register of “Products of regional importance with a protected name and geographical origin” (PDO) [2] [3] .
| Brynza Podhalyanskaya | |
|---|---|
| Bryndza podhalańska | |
 | |
| Country of origin |  Poland |
| City, region | Undergale |
| Milk | sheep |
| Pasteurized | not |
| Ripening time | more than 10 days |
| Known since | 1527 year |
Historical Information
The production of sheep cheeses in the region of Podhale (northern spurs of the Tatras) has been known for a long time. Shepherds drove flocks to high mountain pastures, where they spent more than six months. They had to eat almost exclusively sheep products. The experience gained, family recipes and tricks of the production of brine cheeses were passed from father to son, turning into a culinary masterpiece. Over time, orders for the Podhalyan sheep cheese began to come from noble houses and even from the royal court. The first handwritten mention of the product dates back to 1527, where it is noted that this cheese was used as a monetary unit [1] . The first sheep cheese was made by the Wallachians who migrated through the Western Carpathians. Their culinary traditions firmly settled down in southeastern Poland.
Composition and production
In the production of Podhalyanskoy sheep’s cheese, milk from the Polish Mountain breed is used. Sometimes cow’s milk is added to sheep’s milk, and part of it should be no more than 40% of the total mass. Unique factors are given to the product by natural factors: the unique Tatra vegetation, which in summer constitutes the main ration of sheep on pasture. Until now, almost all stages of cooking cheese are carried out manually, so that it turns out so tasty and aromatic. A lump of mature sheep’s cottage cheese is rubbed with fingers and knead like a dough until the mass turns into a homogeneous one. Salt is added during wiping. The finished mass is pressed into wooden barrels so that no air bubbles remain, after which it is placed under oppression. Excerpt lasts at least 10 days, during which time it acquires a piquant, slightly bitter taste.
Brynza Podhalyanskaya - soft rennet cheese with a smooth, sometimes slightly cracked surface. There is no specific product form; it depends on the matrices used by different manufacturers. The color is white, creamy white, sometimes greenish-blue up to the color of aquamarine [4] Consistency - homogeneous, pasty, may be slightly granular. The taste is spicy, with bitterness, moderately salty.
Served as a snack with bread, used as a filler for pasta and potatoes, as a filling for dumplings and dumplings [5] .
Notes
- ↑ 1 2 Brynza Podhalyanskaya . Speech of the Commonwealth. Date of treatment April 27, 2015.
- ↑ Bryndza podhalańska - Podhale (Bulgarian) . Regionalny Związek Hodowców Owiec i Kóz. Date of treatment April 27, 2015.
- ↑ Cheese Brynza . Healthmenu.ru. Date of treatment April 27, 2015.
- ↑ Bryndza podhalańska (Polish) . Ministerstwo Rolnictwa i Rozwoju Wsi. Date of treatment April 27, 2015.
- ↑ Bryndza Podhalańska (Polish) (unavailable link) . IzbaSkarbów.pl (09/28/2005). Date of treatment April 27, 2015. Archived February 2, 2016.
Links
- The Brynza Podhalensky site on the site of the Republic of Poland. (Russian)