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Cheese from Carpathian Mountains
Raw ewe milk is renneted at the mountain hut and the curd is pressed into a lump (hrudka). The lump drains and ripens for about two weeks while lactic bacteria and yeasts work on it. A bryndza dairy then cuts off the rind, presses out whey, and mills the lump with salt into a soft, spreadable cheese. Made in 5 steps over 11 days – 14 days. The longest step, ripen the lump, takes 10–13 days (Štefániková J 2020) and runs at 12–22 °C (Štefániková J 2020). Salt is 4–6 % (Štefániková J 2020). Lactococcus lactis and Lacticaseibacillus paracasei do most of the fermenting.
| Main step | 10–13 daysReported[stefanikova2020] | Ripen the lump |
|---|---|---|
| Temperature | 12–22 °CReported[stefanikova2020] | Ripen the lump |
| Salt | 4–6 %Reported[stefanikova2020] | Mill with salt |
| Acidity | pH 5.1–5.3Measured[stefanikova2020] | Mill with salt |
| Ewe-milk lump cheese (hrudka) · 100 % ewe lump cheese, or mixed with up to 50 % cow lump cheese[kacaniova2021] | |
| Rennet · Chymosin or a chymosin-identical rennet in one description[stefanikova2020] | |
| 4–6 % (w/w) salt solution | Salt · Milled into the ripened lump[stefanikova2020] |
| Starter | spontaneous; raw-milk lactic bacteria and yeasts |
Total time across the recorded steps: 11 days – 14 days
What changes: Rennet goes into raw ewe milk at the hut and it sets in half an hour
The milk is renneted straight after milking. A 1928 USDA description gives 75° to 85° F and a set in 15 minutes. Output: curd.
Microbes at work in this step
raw-milk flora
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
Bryndza is a cheese made twice. The ewe-milk lump ripens first as a whole cheese, and only then is it stripped of rind, milled and salted into a spread. Romanian brânză de burduf is kneaded and packed into a sheep stomach or bark instead.
Made from raw ewe milk, and unpasteurized bryndza can carry high coliform counts. One study found pasteurized-milk bryndza below 1 log CFU/g.
Hazards the sources name: Escherichia coli and Staphylococcus aureus among isolates from summer bryndza; Coliforms at 3.46–6.78 log CFU/g in bryndza from unpasteurized milk.
Every number is labelled with how it is known. How this atlas is made
A 1928 USDA bulletin describes Brinsen made in the Carpathian Mountains from sheep milk and packed in tubs with beech shavings.
