JuliaBalbilla at 10:04, 5 May 2011

2011-05-05T10:04:12Z

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{{#seo:
|title=Bryndza Podhalańska cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #bryndzapodhalaaskacheese #curd #curds #dairyproducts #easterneuropeancheeses #cheeses #ewesmilkcheeses #cnp #whey
|hashtagrev=12032020
|description= The Polish CNP cheese Bryndza Podhalanska belongs to a group of soft rennin cheeses
}}


[[Image:Bryndza Podhalańska cheese.jpg|thumb|300px|right|Bryndza Podhalańska cheese]]
'''Description'''

The Polish [[CNP]] [[cheese]] Bryndza Podhalańska belongs to a group of soft rennin [[cheese]]s. Its colour may be white, creamy-white or with a willow green shade. It is a product with a strong, [[salt]]y or slightly [[salt]]y taste. It is produced only from May to September. The [[cheese]]’s chemical composition: water content not more than 60%, dry matter content not less than 40% and fat content in the dry matter not less than 38%.

'''Geographical Area'''

Bryndza Podhalańska is produced in the Nowotarski district, in the Tatrzanki district and in the following six municipalities of the Zywiecki district: Milowka, Wegierska Górka, Rajcza, Ujsoly, Jelesnia and Koszarawa. The traditional name for the region is ‘Podhale’ from which is derived the name Bryndza Podhalanska. The entire region enjoys favourable natural conditions and is also home to cheesemakers with specific skills associated with a knowledge of traditional production methods. Thanks to a combination of these factors, it is possible to produce in this region a product of appropriate quality.

'''Proof of Origen'''

The system to check that the product is produced in accordance with the specifications guarantees the quality of the final product. A list of those engaged in producing the [[cheese]] is kept. Only producers on this list are authorised to make this [[cheese]]. The producers keep appropriate records, which must make it possible to trace the product’s manufacturing history. Each producer keeps a register at the place of manufacture, in which information on the manufacturing process is recorded. The inspection body monitors producers and undertakes appropriate controls in accordance with the approved plans.

'''Method of Production'''

*The ewes’ [[milk]] used for production comes from ewes of the breed ‘Polsk Owca Górska’ (Polish Mountain Sheep). Cows’ [[milk]], if it is used for production as all, comes from cows of the breed ‘Polska Krowa Czerwona’ (Polish Red). If used, the cows’ [[milk]] content must not exceed 40% of the [[milk]] used in production.
*Renneting – the [[milk]] is subsequently subjected to a process in which protein is separated from the whey
*After the addition of [[rennet]], the [[milk]] coagulates and turns into [[curd]]
*Cutting up of the [[curd]] - Separation of the [[whey]] from the [[cheese]] [[curds]] – Collecting the whey
*The [[curds]] are removed and allowed to drain, and then the [[cheese]] is seasoned, fermented and broken up into small chunks
*The broken-up [[cheese]] is mixed with [[salt]] and the result of this process is bryndza which, because of its ingredients and old method of production know and used exclusively in Podhale, is called Bryndza Podhalańska.

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Eastern European cheeses]]

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Bryndza Podhalańska cheese - Revision history

JuliaBalbilla at 10:04, 5 May 2011