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Cheese from Carpathian Mountains
Raw ewe milk is renneted at the mountain hut and the curd is formed into a lump cheese. The lump drains and ripens for about two weeks while lactic bacteria and yeasts work on it. A bryndza dairy then cuts off the rind, presses out whey, and mills the lump with salt into a soft, spreadable cheese.
| Ewe-milk lump cheese | 100 % ewe lump cheese, or mixed with up to 50 % cow lump cheese[kacaniova2021] |
| Rennet | Chymosin or a chymosin-identical rennet in one description[stefanikova2020] |
| Salt4–6 % (w/w) salt solution | Milled into the ripened lump[stefanikova2020] |
| Starter | spontaneous; raw-milk lactic bacteria and yeasts |
Total time across the recorded steps: 11 days – 14 days
What changes: Rennet goes into raw ewe milk at the hut and it sets in half an hour
The milk is renneted straight after milking. A 1928 USDA description gives 75° to 85° F and a set in 15 minutes. Output: curd.
Microbes at work in this step
raw-milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw ewe milk is renneted at the mountain hut and the curd is formed into a lump cheese. The lump drains and ripens for about two weeks while lactic bacteria and yeasts work on it. A bryndza dairy then cuts off the rind, presses out whey, and mills the lump with salt into a soft, spreadable cheese. Made in 5 steps over 11 days – 14 days. The longest step, ripen the lump, takes 10–13 days (Štefániková J 2020) and runs at 12–22 °C (Štefániková J 2020). Salt is 4–6 % (Štefániková J 2020). Lactococcus lactis, among the most often identified Gram-positive species in an earlier study of Slovak bryndza and Lacticaseibacillus paracasei do most of the fermenting.
| Main step | 10–13 daysReported[stefanikova2020] | Ripen the lump |
|---|---|---|
| Temperature | 12–22 °CReported[stefanikova2020] | Ripen the lump |
| Salt | 4–6 %Reported[stefanikova2020] | Mill with salt |
| Acidity | pH 5.1–5.3Measured[stefanikova2020] | Mill with salt |
Bryndza is a cheese made twice. The ewe-milk lump ripens first as a whole cheese, and only then is it stripped of rind, milled and salted into a spread.
Traditional farm bryndza is made from raw ewe milk, though some dairies use pasteurized or mixed milk, and unpasteurized bryndza can carry high coliform counts. In one study of eight producers, coliforms were below 1 log CFU/g at one producer, whose bryndza was made from pasteurized milk. CDC advises pregnant women, newborns, adults 65 or older and people with a weakened immune system to avoid any cheese made from raw milk.
Hazards the sources name: Coliforms at 3.46–6.78 log CFU/g in bryndza from unpasteurized milk.
Every number is labelled with how it is known. How this atlas is made
A 1928 USDA bulletin describes Brinsen made in the Carpathian Mountains of Hungary from sheep's milk or a mix of sheep's and goats' milk, milled with salt and packed in a tub with beech shavings.
