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Cheese from Slovakia, Liptov region
Raw sheep milk from Liptov is set with natural or industrial rennet into lump cheese, which ripens two to four weeks while lactic bacteria and yeasts work on it. The ripe lumps are sorted, pressed, ground in mills and mixed with salt or brine, then left to rest so the flavour sharpens. The result is a soft, spreadable, granular sheep cheese with no more than 2 % salt.
| Lump sheep cheese (hrudka) made from raw sheep milk of the Liptov area | The finished bryndza is 100 % lump sheep cheese[liptov-pdo] |
| Natural or industrial rennet (for the lump cheese) | [liptov-pdo] |
| Salt, or a specially prepared salt solution | Not more than 2 % NaCl in the finished cheese[liptov-pdo] |
| Starter | the natural microflora of the lump cheese made from raw sheep milk |
Total time across the recorded steps: 14 days – 28 days
What changes: Rennet sets raw sheep milk into lump cheese
Sheep milk is set with natural or industrial rennet without heat treatment to make the lump cheese.
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
Raw sheep milk from Liptov is set with natural or industrial rennet into lump cheese, which ripens two to four weeks while lactic bacteria and yeasts work on it. The ripe lumps are sorted, pressed, ground in mills and mixed with salt or brine, then left to rest so the flavour sharpens. The result is a soft, spreadable, granular sheep cheese with no more than 2 % salt. Made in 5 steps over 14 days – 28 days. The longest step, ripen the lump cheese, takes 14–28 days (European Commission 2025). Salt is up to 2 % (European Commission 2025). Naturally occurring Lactobacillus, Enterococcus, Lactococcus and Streptococcus, with the yeasts Kluyveromyces marxianus and Geotrichum candidum does most of the fermenting.
| Main step | 14–28 daysSet[liptov-pdo] | Ripen the lump cheese |
|---|---|---|
| Salt | up to 2 %Set[liptov-pdo] | Grind and mill with salt |
Liptovská bryndza is 100 % lump cheese from raw sheep milk of the Liptov region and holds at most 2 % salt. Other bryndza may be milled from a mix with up to half cow-milk lump cheese.
The specification says the cheese must not contain pathogenic micro-organisms. The lump cheese comes from raw sheep milk without heat treatment. The CDC advises people who are pregnant, aged 65 or over or immunocompromised to avoid any cheese made with raw milk, unless it is heated until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The specification links the cheese to the Liptov basin between the High and Low Tatras, where meadows on limestone feed the sheep. Bryndza making moved from hand work to electric mills but kept the same principle of milling ripe lump cheese with salt. The name was entered in the international register of the World Intellectual Property Organization in Geneva on 22 November 1967 under the Lisbon Agreement. The PDO was applied for in 2024 and the application was published in the Official Journal on 21 November 2025. No statement of opposition was received, and the Commission entered the name in the EU register by Regulation (EU) 2026/590 of 11 March 2026, published on 18 March 2026.
