| Country of Origin | Poload |
| Region | Nowotarski, Tatrzański and some parts of the Žywiecki districts |
| AOP | Since 2007 |
| Milk | Pure Polish Mountain Sheep or a mixture of raw sheep’s and cow’s milk (with the latter at 40% max) |
| Fat | 6% |
| Pairing | Dry white wines |
| Taste | Spicy, Salty and a hint of acidic aromas |
Bryndza Podhalańska is a historical cheese that dated back to 1527 and is one of the most famous cheeses in the Podhale and Tatra region. Both Polish and Slovaks adore this classical cheese.
Produced from May to September only, Bryndza Podhalańska has a white and yellow-tone highlights.
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.