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Cheese from Poland, Podhale
Ewe milk is warmed in a cauldron over the hut fire and set with rennet, and the curd is gathered into a linen cloth to drip. The result is bundz, a soft, sweet, loaf-shaped fresh cheese with small holes. Shepherds shape it into oscypek, or leave it about two weeks to sour and grind it with salt into bryndza. Made in 3 steps over 14 days. The longest step, leave to sour (towards bryndza), takes 14 days (Ceklarz K. 2023). Leuconostoc mesenteroides and Levilactobacillus brevis does most of the fermenting.
| Main step | 14 daysReported[ceklarz2023] | Leave to sour (towards bryndza) |
|---|---|---|
| Acidity | pH 6.4Measured[bonczar2009] | Gather the curd and let it drip |
| Ewe milk · From Polish Mountain sheep; the related PDO cheeses allow up to 40 % Polish Red cow milk[nalepa2022][bryndza-oj-2006] |
| Rennet (klag) · Traditionally calf stomach contents in water; now commercial rennet[ceklarz2023] |
| Starter: none; spontaneous |
Total time across the recorded steps: 14 days
What changes: Ewe milk is warmed over the fire and rennet is stirred in to set it
Output: set milk.
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
Bundz is the fresh curd at the start of the Podhale chain. Shaped by hand, soaked in brine and hot water, and smoked, it becomes oscypek; soured for two weeks, ground and salted it becomes bryndza.
Made from raw milk in summer huts. One tested sample carried Listeria monocytogenes DNA, so bundz is a perishable raw-milk cheese to keep cold and eat soon.
Hazards the sources name: Listeria monocytogenes DNA detected in one Podhale bundz sample.
Every number is labelled with how it is known. How this atlas is made
Bundz was entered on Poland's list of traditional products in 2005. Sheep cheese from Podhale is recorded from 1527, and in 1683 it was paid as part of feudal dues.
