Discover Bryndza Podhalańska, a true gem from the verdant slopes of Poland’s southern highlands. This iconic sheep’s milk cheese, steeped in tradition and regional heritage, offers a taste experience like no other.
Renowned for its unique, mildly tangy flavor and creamy texture, Bryndza Podhalańska is more than a cheese – it’s a testament to Poland’s rich pastoral culture and a culinary delight that continues to charm cheese lovers worldwide.
Quick Facts About Bryndza Podhalańska
|Country of Origin
|Nowotarski, Tatrzański and some parts of the Žywiecki districts
|May to September
|Pure Polish Mountain Sheep or a mixture of raw sheep’s and cow’s milk (with the latter at 40% max)
|Dry white wines
|Spicy, Salty, slightly sour, and a hint of acidic aromas
|White, cream-white, light aquamarine (sort of a pale green shade)
What is Bryndza Podhalańska?
Bryndza Podhalańska, a culinary gem from the mountainous region of Poland known as Podhale, is a cheese that beautifully mirrors its surroundings. Named after the region it originates from, Bryndza Podhalańska is a sheep’s milk cheese that has been part of the Polish gastronomic tradition for centuries. This cheese carries the Protected Designation of Origin (PDO) status from the European Union, meaning it can only be produced in a specific geographical area using traditional methods.
The making of Bryndza Podhalańska is an art form passed down through generations. It starts with the milking of sheep that graze on the high-altitude pastures of the Tatra Mountains. The milk is then naturally fermented and processed using a method that has remained largely unchanged over the years. The result is a slightly grainy, creamy cheese with a unique, slightly tangy flavor and a hint of the mountain herbs that the sheep graze on.
Bryndza Podhalańska is not just a cheese; it’s a reflection of Poland’s rich cultural heritage and pastoral lifestyle. It stands as a testament to the country’s deep-rooted respect for nature and tradition. Whether spread on a slice of fresh-baked bread or used as a key ingredient in traditional dishes like pierogi, Bryndza Podhalańska brings a piece of the Polish highlands to your plate. Its distinct flavor profile and deep-rooted heritage make it a must-try for any cheese lover or food adventurer.
Bryndza Podhalańska Production
The production of Bryndza Podhalańska only occurs between May and September. It requires about 4 to 6 litres of milk to produce 1 kg of Bryndza Podhalańska.
The milk must be from the Polska Owca Górska‘s breed (Polish Mountain Sheep with very long hair) and Polska Krowa Czerwona (Polish Red Cow) breed – cow’s milk which must not exceed 40%.
Below is a simplified method of production (an example of how this cheese is made):
- Rennet is added to the milk for curdling
- As soon as the curds are formed, they are broken into bits
- Separate the curds from the whey and a mass of cheese forms, which is taken out and left to drip
- The cheese is left to rest and ferment
- After fermentation, it is broken into bits
- Mixed with salt and finally pressed
Districts of Manufacturing
Bryndza Podhalańska is being manufactured in the districts of Nowy Targ and Tatra, in the Lesser Poland Voivodeship and 6 municipal areas in the Zywiec district, within the Silesian Voivodeship:
- Wegierska Górka
Bryndza Podhalańska Tasting Notes
- Texture: Bryndza Podhalańska has a unique texture that is slightly grainy yet creamy. It is easily spreadable, making it a great addition to bread or crackers.
- Color: The cheese typically has a white to pale yellow color, indicative of its natural ingredients and traditional production process.
- Aroma: It carries a fresh, somewhat milky aroma. There might also be subtle hints of the mountain herbs from the pastures where the sheep graze.
- Flavor: Bryndza Podhalańska is known for its characteristic mildly tangy flavor. It possesses a delicate balance of saltiness and creaminess, with a slight hint of sourness that adds to its complexity.
- Aftertaste: The aftertaste is pleasantly lingering, leaving a mild tanginess on the palate that invites you for another bite.
What Pairs Well With Bryndza Podhalańska?
Food that goes well with Bryndza Podhalańska:
|Bread and Crackers
|Rye bread, Sourdough bread, Whole grain crackers
|Apples, Pears, Grapes
|Arugula, Radishes, Cherry tomatoes
|Smoked ham, Prosciutto, Salami
|Dips and Spreads
|Honey, Fig jam, Quince paste
|Nuts and Seeds
|Walnuts, Almonds, Pumpkin seeds
|Dark chocolate, Fruit compote, Honeycomb
|Pierogi (Polish dumplings), Kopytka (Polish potato dumplings), Haluski (Cabbage and noodles)
Also read: 11 Best Crackers that Pair Well with Cheese
Beverage that goes well with Bryndza Podhalańska:
|Sauvignon Blanc, Pinot Grigio, Chardonnay
|Pinot Noir, Merlot, Beaujolais
|Pilsner, Wheat Beer, Light Lagers
|Apple Cider, Pear Juice, Herbal Tea
|Vodka, Polish Honey Mead, Fruit Brandy
|Prosecco, Cava, Champagne