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Cheese from Slovakia, mountain and foothill sheep farms
Fresh raw sheep milk is warmed to 30–32 °C in a wooden putera, set with microbial rennet in 30–45 minutes, cut to small grains and warmed again with hot water. The settled curd is pressed by hand into a lump in a cheesecloth, hung to drain for about two hours, then left 2–3 days in a warm room where its own lactic bacteria sour it to pH 5.2–4.9. The lump is sold as is or goes on to be milled into bryndza. Made in 8 steps over 2.1 days – 3.1 days. The longest step, ferment in the warm room, takes 2–3 days (European Commission 2016) and runs at 18–22 °C (European Commission 2016). Streptococcus lactis (Lactococcus lactis), Leuconostoc mesenteroides, Lactobacillus casei, Lactobacillus plantarum does most of the fermenting.
| Main step | 2–3 daysSet[oj-2016] | Ferment in the warm room |
|---|---|---|
| Temperature | 18–22 °CSet[oj-2016] | Ferment in the warm room |
| Acidity | pH 4.9–5.2Set[oj-2016] | Ferment in the warm room |
| Fresh raw sheep milk · Milked by hand in the pen and worked at once in the salaš[oj-2016] | |
| 40 ml per 100 l of milk | Microbial liquid rennet (Rhizomucor miehei) · The maker adjusts it to the rennet's strength and the time of the milking season[oj-2016] |
| Hot drinking water · At 50 °C to warm the milk and at 65 °C to warm the cut curd[oj-2016] | |
| Starter | none added; the raw milk carries the acid-forming bacteria and yeasts named in the specification |
Total time across the recorded steps: 2.1 days – 3.1 days
What changes: Starting material: fresh sheep milk, strained into cans at the hut
Ewes are milked by hand into a pail with a filter; the milk is strained through cotton wool into cans and carried to the hut. Output: fresh raw sheep 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
It is a short lactic ferment of a hand-pressed lump of curd, not a long-ripened cheese. After 2–3 warm days it is sold, or passed on as the raw material for bryndza.
Made from raw sheep milk and ripened only 2–3 days; the specification relies on souring to pH 5.2–4.9 and on milk and whey never falling below 29 °C during making.
Every number is labelled with how it is known. How this atlas is made
Older accounts quoted in the specification describe curdling with natural rennet (kľag) at about 32 °C for 10–30 minutes, pressing the curd into a lump in cloth and drying it for days on a wooden shelf before it went to the sheep owners. In the 20th century the cheese spread to all sheep-rearing mountain areas of Slovakia. It was registered as a TSG, and the name was reserved by a 2016 amendment.
