(36) Bryndza Podhalańska, a traditional Polish mountainous cheese.

To follow up on the Polish theme of this week, for my posts anyway, I propose to describe a product from the southern mountains of Poland.

I keep my usual method of description, as you can see below, but so not hesitate to visit the website for more information.

Good of you if you know this place, this looks nice anyway!

History

The earliest reference of this cheese dates from 1527 and was cited in royal decrees and used for payment for rents and duties. A prevalent sheep industry was the norm in the area and farmers were bringing their animals to the high pastures and lived with them, making cheese in the process.

From the last one hundred and fifty years, and up to the 1980’s, peasants of the area used to smoke it for consumption during winter and for better conservation; sometimes the smoking was done as it was kept near the fire in the shepherds’ huts of the mountains. A version of this cheese first appeared in the Croatian area near Dubrovnik and in the Hungarian kingdom; due to the vicissitudes of war, conquests and political upheavals, the area is now polish but went through diverse masters.

It gained PDO status in 2007.

Area of production

The area is the mountains of southern Poland below Krakow known as the Podhale. It is made up of 6 municipalities. The climate is continental with cold winter, and this means very cold as it is mountainous with records of -15oc frequent once a year.

Rainfall is good throughout the year even during summer when it is usual to have a few days overcast and rainy refreshing the temperature. The flora is varied due to the nature of the land.

Method of production

Made between May and September, included, the Bryndza podhalanska cheese is constituted of ewe’s milk of the Polska Owca Gorska breed with a maximum of 40% of Polska Krowa Czerwona cow’s breed added.

The milk, or mix of milks, is acidified with rennet, and cultures in some dairies, and the curd set into a nice gel which is broken up and drained of the excess whey. The curd is then gathered and left to drain further before it is salted and left to ferment at room temperature.

Once obtained the fresh cheese is then salted again while broken up into small pieces, for aeration, and then formed into blocks which can be further kept, and eventually smoked but this is not part of the original cheese process.

Look, feel, and taste

The first look at the cheese is of a white block with or not a light green hue and a marked scent with a salty flavour and a touch of sourness, too sour and it is overripe or badly made. The other factor affecting its taste is the amount of cow’s milk used during production, the more the softer the cheese but with less sweetness.

Safe keeping

To be consumed within the week when cut, wrap in foil or cling film and keep in refrigerator.

And remember, give life to your taste buds, and above all, enjoy real cheese.