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Cheese from Russia, Ukraine and Moldova
Brynza is a white, rindless brined cheese made from cow, sheep or goat milk set with a lactic starter and rennet. The curd is drained, pressed, cut into blocks and kept in brine, and the standard lets it be sold from 5 days old with 2–4 % salt. Unlike Carpathian bryndza, it is not ground or packed in tubs. Made in 7 steps over 35 days – 2.6 months. The longest step, keep cold, takes 30 days – 2.5 months (GOST 33959-2016) and runs at -4–6 °C (GOST 33959-2016). Salt is 2–4 % (GOST 33959-2016). Lactic acid bacteria starter does most of the fermenting.
| Main step | 30 days – 2.5 monthsSet[gost33959] | Keep cold |
|---|---|---|
| Temperature | -4–6 °CSet[gost33959] | Keep cold |
| Salt | 2–4 %Set[gost33959] | Salt and ripen in brine |
| Cow, sheep or goat milk · The standard covers all three; its example label lists pasteurised milk[gost33959][gostr53421] |
| Lactic acid bacteria starter · Mesophilic lactic bacteria in the standard's example label[gost33959][gostr53421] |
| Milk-clotting enzyme of animal or microbial origin[gost33959] |
| Calcium chloride · A permitted processing aid[gost33959] |
| Salt · Non-iodised food salt; 2.0–4.0 % in the finished cheese[gost33959] |
| Starter: lactic acid bacteria starter, plus rennet |
Total time across the recorded steps: 35 days – 2.6 months
What changes: The milk is heated to pasteurise it, then cooled with running water
In that method 1–1.5 % salt (by milk volume) went into the milk before setting.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Eastern Slavic brynza is a white brined cheese like feta or telemea, sold as rindless blocks from brine. Carpathian bryndza (Slovak, Polish) is a different cheese, a soured sheep curd ground with salt into a spread.
The standard sets storage at 0–6 °C (or −4 to 0 °C) and a shelf life of 75 days in brine or 30 days in film. Its example label lists pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
Brynza appears in Russian and interstate standards for brined cheeses beside Ossetian, Georgian and Imeretian cheeses. GOST R 53421-2009 was replaced on 1 September 2017 by the interstate standard GOST 33959-2016, which keeps the same limits for brynza.
