Bryndza goat’s milk cheese in production. © D. Kittler


Bryndza, the creamy white cheese of Poland and Slovakia, owes its popularity to a Wallachian tradition.

The Wallachians were semi-nomadic pastoralists from the Balkans. They arrived in the mountains and foothills of central Europe with their own hardy animals and developed the method of making lump cheese with raw
milk from their ewes.

The Podhale Zackel breed in Poland and the Podpolanie Wallachian breed in Slovakia roam the same foothills and mountains as their ancestors, eating the same floral grassland.

Faithful to the old tradition, modern shepherds curdle the fresh milk using
boiled sheep whey or spring water and klag, a natural rennet made from stomachs of suckling calves, goats and lambs. They compress it into lumps with the aid of cheesecloths. The lumps drain for two hours, and ferment for three days in a heated room.

Made every year from April to September this produces white gold – a natural product high in healthy probiotics, proteins and minerals. Like their ancestors the shepherds know that three days at a constant temperature allow good bacteria to multiply. Lower or higher temperatures make all the difference to the quality of the cheese.

Desired as a delicacy on its own, this white gold is used to make blue,
smoked, steamed and whey cheeses.

Bryndza Podhalańska
BRYNDZA cow‘s, ewes and sheeps milk, mild, spicy, salty.
BRYNDZA LETNA summer ewes and cows milk, mild, spicy, salty.
BRYNDZA LIPTOVSKÁ ewes milk, low-salt.
BRYNDZA OVCA ewes milk, mild, spicy, salty.
BRYNDZA S ÚDENOU CHUT‘OU beech wood-smoked, cows, ewes and sheeps, milk, mild, spicy, salty.
BRYNDZA SUDOVÁ 2 month old, ewes milk, mild, spicy, salty.
BRYNDZA TERMIZOVANÁ cows, ewes and sheeps lump cheese, thermised for longer life, mild, spicy, salty.
BRYNDZA ZIMNÁ winter ewes and cows milk, mild, spicy, extra salty.
BRYNDZA PODHALAŃSKA ewes and cows milk, strong, salty / sour.
BRYNDZA SLOVENSKÁ milled raw sheeps milk / raw cows and sheeps milk, salty, sour, spicy.