Post by Bonobo on Jul 28, 2011 21:46:40 GMT 1
Two very traditional, but not too popular due to price and availability.
Bryndza is similar to feta. Very salty.
en.wikipedia.org/wiki/Bryndza
Bryndza is a sheep milk cheese made in Central and Eastern Europe.[1]
Etymology
Brânzã or brînzã (Romanian pronunciation: [ˈbrɨnzə]) is the generic word for "cheese" in Romanian,[4] there is no special type of cheese associated with it. It is a word presumably inherited by the Romanian language from Dacian, the language of the pre-Roman population in the actual Romania (see also List of Romanian words of possible Dacian origin). The word was first recorded as brençe described as "Wallachian cheese" in the Croatian port of Dubrovnik in 1370. Bryndza was first recorded in the Slovak counties in 1470 and in the adjacent Polish Podhale in 1527.[5] Today, "bryndza", a word descended from the Romanian root, is used in various countries throughout the CEE region,[6] due to its introduction by migrating Vlachs. In contrast to the original Romanian word, it is exclusively used for the one type of soft crumbly cheese described above. In Slovakia, bryndza serves as the main ingredient to "bryndzové halu¹ky" which is regarded the national speciality (halu¹ky - small gnocchi - are mixed with bryndza and topped with fried chops of fatty bacon). Bryndza is therefore regarded as typically Slovak product, though of Vlach origin. The modern version of the soft spreadable bryndza is believed to have been developed by enterpreneurs from Stará Turá (Western Slovakia) toward the end of the 18th century who founded bryndza manufactures in mountainous regions of Central and Northern Slovakia where sheep cheese production had deep roots of the Vlach tradition, and traded with it, popularizing bryndza all around the Austrian monarchy. Outside Slovakia and the flanking regions of Southern Poland, it is still popular nowadays in the Czech Republic under a modified Czech spelling "brynza".
[edit] Geographical indications
Bryndza Podhalañska from Poland has been registered in the EU's Register of protected designations of origin and protected geographical indications on 11 June 2007[2] as a Protected Designation of Origin (PDO). The geographical indication was requested on 23 September 2006.[7]
Slovenská bryndza from Slovakia has been registered in the EU's Register of protected designations of origin and protected geographical indications on 16 July 2008[3] as a Protected Geographical Indication (PGI). The geographical indication was requested on 4 October 2007.
www.slovakcooking.com/wp-content/uploads/2010/02/bryndza-pierogis-pirohy.jpg
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Oscypek (Polish; plural: oscypki) is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland (as well as anywhere the Gorals — natives of the Tatra mountains — emigrate, e.g., Lithuania, Ukraine and Hungary). Oscypek is a protected trade name under the EU's Protected Designation of Origin geographical indication.
A similar cheese is made in Slovakia under the name O¹tiepok. The cheeses differ in the ratio of their ingredients, the cheesemaking process and the characteristics of the final product.[1]
Oscypek
Oscypek is made using salted sheep's milk, with the addition of cow's milk strictly regulated by the protected recipe. Unpasteurized salted sheep's milk is first turned into cottage cheese, which is then repeatedly rinsed with boiling water and squeezed. After this, the mass is pressed into wooden, spindle-shaped forms in decorative shapes. The forms are then placed in a brine-filled barrel for a night or two, after which they are placed close to the roof in a special wooden hut and cured in hot smoke for up to 14 days.[2]
The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416. The first recorded recipe for oscypek was issued in 1748 in the ¯ywiec area.[2]
Before Poland voted to join the European Union, some Polish Eurosceptics warned that oscypek could be banned in the EU due to its use of unpasteurized milk and its production by unlicensed farmers. No action has been taken yet against the sale or production of the cheese.
There is also a smaller form called redykolka, known as the 'younger sister' of oscypek.
================================================
Bryndza is similar to feta. Very salty.
en.wikipedia.org/wiki/Bryndza
Bryndza is a sheep milk cheese made in Central and Eastern Europe.[1]
Etymology
Brânzã or brînzã (Romanian pronunciation: [ˈbrɨnzə]) is the generic word for "cheese" in Romanian,[4] there is no special type of cheese associated with it. It is a word presumably inherited by the Romanian language from Dacian, the language of the pre-Roman population in the actual Romania (see also List of Romanian words of possible Dacian origin). The word was first recorded as brençe described as "Wallachian cheese" in the Croatian port of Dubrovnik in 1370. Bryndza was first recorded in the Slovak counties in 1470 and in the adjacent Polish Podhale in 1527.[5] Today, "bryndza", a word descended from the Romanian root, is used in various countries throughout the CEE region,[6] due to its introduction by migrating Vlachs. In contrast to the original Romanian word, it is exclusively used for the one type of soft crumbly cheese described above. In Slovakia, bryndza serves as the main ingredient to "bryndzové halu¹ky" which is regarded the national speciality (halu¹ky - small gnocchi - are mixed with bryndza and topped with fried chops of fatty bacon). Bryndza is therefore regarded as typically Slovak product, though of Vlach origin. The modern version of the soft spreadable bryndza is believed to have been developed by enterpreneurs from Stará Turá (Western Slovakia) toward the end of the 18th century who founded bryndza manufactures in mountainous regions of Central and Northern Slovakia where sheep cheese production had deep roots of the Vlach tradition, and traded with it, popularizing bryndza all around the Austrian monarchy. Outside Slovakia and the flanking regions of Southern Poland, it is still popular nowadays in the Czech Republic under a modified Czech spelling "brynza".
[edit] Geographical indications
Bryndza Podhalañska from Poland has been registered in the EU's Register of protected designations of origin and protected geographical indications on 11 June 2007[2] as a Protected Designation of Origin (PDO). The geographical indication was requested on 23 September 2006.[7]
Slovenská bryndza from Slovakia has been registered in the EU's Register of protected designations of origin and protected geographical indications on 16 July 2008[3] as a Protected Geographical Indication (PGI). The geographical indication was requested on 4 October 2007.
www.slovakcooking.com/wp-content/uploads/2010/02/bryndza-pierogis-pirohy.jpg
-----------------------------------------------------------------
Oscypek (Polish; plural: oscypki) is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland (as well as anywhere the Gorals — natives of the Tatra mountains — emigrate, e.g., Lithuania, Ukraine and Hungary). Oscypek is a protected trade name under the EU's Protected Designation of Origin geographical indication.
A similar cheese is made in Slovakia under the name O¹tiepok. The cheeses differ in the ratio of their ingredients, the cheesemaking process and the characteristics of the final product.[1]
Oscypek
Oscypek is made using salted sheep's milk, with the addition of cow's milk strictly regulated by the protected recipe. Unpasteurized salted sheep's milk is first turned into cottage cheese, which is then repeatedly rinsed with boiling water and squeezed. After this, the mass is pressed into wooden, spindle-shaped forms in decorative shapes. The forms are then placed in a brine-filled barrel for a night or two, after which they are placed close to the roof in a special wooden hut and cured in hot smoke for up to 14 days.[2]
The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416. The first recorded recipe for oscypek was issued in 1748 in the ¯ywiec area.[2]
Before Poland voted to join the European Union, some Polish Eurosceptics warned that oscypek could be banned in the EU due to its use of unpasteurized milk and its production by unlicensed farmers. No action has been taken yet against the sale or production of the cheese.
There is also a smaller form called redykolka, known as the 'younger sister' of oscypek.
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