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Cheese from Slovakia
Raw sheep milk is renneted at 28–32 °C, cut, gathered by hand into lumps and drained, then the lumps ferment 2–3 days at 21–25 °C and mature for days more until the pH falls to 4.2–4.8. At the bryndza plant the matured lumps, at least half of them sheep cheese, are pressed, crushed, milled into a spreadable granular cheese and salted.
| Matured lump sheep cheese (hrudkový ovčí syr) from raw sheep milk of Wallachian, improved Wallachian, Cigaya, East Friesian or Lacaune sheepmore than 50 % | [bryndza-oj2007] |
| Matured lump cow cheese from pasteurised whole cow milk (optional) | [bryndza-oj2007] |
| Liquid rennet | [bryndza-oj2007] |
| Salt or saturated salt solution, added at milling | [bryndza-oj2007] |
| Starter | spontaneous for raw-milk lumps; pasteurised milk is inoculated with organisms isolated from barrel sheep cheese or raw sheep milk |
Total time across the recorded steps: 9.2 days – 14 days
What changes: Liquid rennet goes into warm, freshly milked sheep milk
If the milk is pasteurised (72 °C for 20 seconds) it must be inoculated with organisms from quality barrel sheep cheese or 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
Raw sheep milk is renneted at 28–32 °C, cut, gathered by hand into lumps and drained, then the lumps ferment 2–3 days at 21–25 °C and mature for days more until the pH falls to 4.2–4.8. At the bryndza plant the matured lumps, at least half of them sheep cheese, are pressed, crushed, milled into a spreadable granular cheese and salted. Made in 6 steps over 9.2 days – 14 days. The longest step, mature the lump, takes 4–6 days (European Commission 2007) and runs at 8–20 °C (European Commission 2007). Natural flora of the lump sheep cheese, mainly Lactobacillus, Enterococcus, Lactococcus and Streptococcus, with the yeasts Kluyveromyces marxianus and Geotrichum candidum and Lactococci or streptococci dominate the whey used as a natural starter; lactobacilli such as Lacticaseibacillus paracasei/casei, Lactiplantibacillus plantarum and Lactobacillus helveticus were isolated from it do most of the fermenting.
| Main step | 4–6 daysSet[bryndza-oj2007] | Mature the lump |
|---|---|---|
| Temperature | 8–20 °CSet[bryndza-oj2007] | Mature the lump |
| Acidity | pH 4.2–4.8Set[bryndza-oj2007] | Mature the lump |
Not made in one batch but milled from lumps of sheep cheese, and sometimes cow cheese, that were fermented and matured at sheepfolds and then pressed at a bryndza plant.
The sheep milk is usually raw; the lump must reach pH 5.2 or lower within 2–3 days and pH 4.2–4.8 by the end of maturing. One study found coliforms in all whey starters and coagulase-positive staphylococci in whey from half the producers [klistincova2025]. CDC advises people who are pregnant, aged 65 or over, or have a weakened immune system, and newborns, to avoid any cheese made with raw milk because of Listeria [cdc-listeria].
Hazards the sources name: Coliforms in all whey samples; coagulase-positive staphylococci at relevant levels in whey from 4 of 8 producers.
Every number is labelled with how it is known. How this atlas is made
The application dates industrial bryndza to the plants at Detva (1787) and Zvolenská Slatina (1797); before the First World War about 3.5 million kg were made, over two thirds exported. Janto adds that the word bryndza is first written in Slovakia in a charter of 17 September 1470, that the Detva plant was founded in 1787 by Ján Vagač, and that in 1892 the Zvolen maker Teodor Vallo began adding a salt solution in place of dry salt, which gave the soft, spreadable bryndza still made today.
