Brynza

Brynza, the true Slovak treasure

When you think of brynza , everyone thinks of a typical specialty of Slovakia, but this sheep’s milk cheese is not only a specialty of this country. It is also produced in other European countries where sheep farming is widespread. It differs only in its name.

How is brynza made?

By curdling sweet sheep’s milk, which is left to dry, lumpy sheep’s cheese is created. In the tannery, the cheese is further matured at a temperature of 20 °C in cheese vats. Subsequently, the rind is removed from this cheese, the excess liquid (whey) is squeezed out of it and it is crushed. The crushed dry matter is salted and rubbed on rollers, creating brynza.

What should brynza be?

Brynza should be white to yellowish, but it must not be yellow, this is a sign of rancidity. The consistency is spreadable with a fine grit, it must not be greasy and smooth or dry and crumbly.

How do we store brynza?

Brynza is stored in the refrigerator at 4 – 6 °C and preferably in a suitable sealable container. It has a shelf life of 14 days from the date of manufacture and is best consumed as soon as possible after opening. Brynza can also be frozen, but after thawing it will be used all at once.

What effect does brynza have on our health?

• is a great probiotic
• supports the immune system
• supports digestion – maintains intestinal microflora, improves regular stools
• lowers cholesterol
• acts as a prevention of cardiovascular diseases

Average nutritional values of brynza in 100 g of the product

Energy		1245 kJ / 297 kcal
Fat		24 g
Proteins		19 g
Carbohydrates		2 g

Where can you use brynza in the kitchen?

Lesser known dishes certainly include gnocchi with brynza, but it can also be used for soup , spreads and in various other dishes of grilled stuffed peppers or potatoes.

source: www.donerpizza.hu