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Cheese from Poland, Podhale
Ewe milk is warmed in a cauldron over the hut fire and set with rennet, and the curd is gathered into a linen cloth to drip. The result is bundz, a soft, sweet, loaf-shaped fresh cheese with small holes. Shepherds shape it into oscypek, or leave it about two weeks to sour and grind it with salt into bryndza.
| Ewe milk | From Polish Mountain sheep; the related PDO cheeses oscypek and bryndza allow up to 40 % Polish Red cow milk[nalepa2022][bryndza-oj-2006][bonczar2009][kawecka2019] |
| Rennet (klag) | Traditionally calf stomach contents in water; now commercial rennet[ceklarz2023] |
Total time across the recorded steps: 14 days
What changes: Ewe milk is warmed over the fire and rennet is stirred in to set it
Output: set milk.
Microbes at work in this step
Not documented for this step.
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
Ewe milk is warmed in a cauldron over the hut fire and set with rennet, and the curd is gathered into a linen cloth to drip. The result is bundz, a soft, sweet, loaf-shaped fresh cheese with small holes. Shepherds shape it into oscypek, or leave it about two weeks to sour and grind it with salt into bryndza. Made in 4 steps over 14 days. The longest step, leave to sour (towards bryndza), takes 14 days (Ceklarz K. 2023). Leuconostoc mesenteroides and Levilactobacillus brevis does most of the fermenting.
| Main step | 14 daysReported[ceklarz2023] | Leave to sour (towards bryndza) |
|---|---|---|
| Temperature | 70 °CReported[kawecka2019] | Scald the curd |
| Acidity | pH 6.4Measured[bonczar2009] | Gather the curd and let it drip |
Bundz is the fresh curd at the start of the Podhale chain. Shaped by hand, soaked in brine and hot water, and smoked, it becomes oscypek; soured for two weeks, ground and salted it becomes bryndza.
Made from raw milk in summer huts. The one bundz sample in a Polish study carried Listeria monocytogenes DNA. The method, PCR-DGGE, does not tell live cells from dead, and the study did not count Listeria. It is a perishable cheese. The sources we read do not show that keeping it cold or eating it soon removes Listeria. CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Hazards the sources name: Listeria monocytogenes DNA detected by PCR-DGGE, which does not tell live cells from dead, in the one Podhale bundz sample studied.
Every number is labelled with how it is known. How this atlas is made
Bundz was entered on Poland's list of traditional products in 2005 (10 October 2005, in Małopolska). Ceklarz links the mountain shepherding behind the Podhale cheeses to the Vlach settlement of the 15th and 16th centuries. The Bryndza Podhalańska application says the earliest records of Podhale sheep cheese date from 1527, and that documents from 1683 show it was used as payment and was part of feudal dues. Bundz from the spring grazing, up to St John's night, is traditionally the most prized and has its own name, bundz majowy (May bundz).
