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Cheese from Poland, Podhale
Milk of Polish Mountain Sheep, with up to 40 % milk of Polish Red cows, is set with rennet at the shepherd's hut. The curd is lifted out, drained and left to ferment for about two weeks, then broken up and kneaded with salt into a soft, salty, slightly sour paste. It is made only from May to September, while the flocks are on the mountain pastures. Made in 7 steps over 14 days. The longest step, leave the cheese to ferment, takes 14 days (Ceklarz K. 2023). Lactococcus lactis and Lactobacillus casei does most of the fermenting.
| Main step | 14 daysReported[ceklarz2023] | Leave the cheese to ferment |
|---|---|---|
| Temperature | 70 °CReported[kawecka2019] | Lift out the cheese and let it drip |
| Ewe milk of the Polska Owca Górska (Polish Mountain Sheep)[bryndza-pl-sum2006] | |
| Up to 40 % of the milk | Cow milk of the Polska Krowa Czerwona (Polish Red) · Optional[bryndza-pl-sum2006] |
| Rennet · Traditionally klag, calf stomach contents diluted with water; now a commercial rennet[bryndza-pl-sum2006][ceklarz2023] | |
| Salt · Kneaded into the broken-up fermented cheese[bryndza-pl-sum2006] | |
| Starter | none added; the milk's own bacteria ferment the curd |
Total time across the recorded steps: 14 days
What changes: Starting material: milk of Polish Mountain Sheep, sometimes with some cow milk
The sheep are milked by hand morning and evening on the high pastures, and the milk is made into cheese straight away.
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
The Podhale bryndza is fermented and salted from the shepherds' own bundz. It must be mostly sheep milk, may take cow milk only from the native Polish Red breed and at most 40 %, and is made only in the summer grazing season.
Bryndza is traditionally made from unpasteurised milk and ferments for only about two weeks. One market sample of bundz, the fresh cheese it starts from, carried Listeria monocytogenes DNA, so keep bryndza cold and eat it fresh.
Hazards the sources name: Citrobacter freundii, a faecal bacterium found in the same bryndza sample; Listeria monocytogenes DNA, found in one sample of bundz, the fresh cheese that bryndza is made from.
Every number is labelled with how it is known. How this atlas is made
Written mentions of bryndza in Podhale go back to 1527, and it was used as a means of payment and as part of rents and duties. Shepherds spent months on the high pastures living largely on sheep milk and its products. In 2007 it became the first Polish product registered as a PDO.
