Bryndza Podhalańska cheese
Description
The Polish CNP cheese Bryndza Podhalańska belongs to a group of soft rennin cheeses. Its colour may be white, creamy-white or with a willow green shade. It is a product with a strong, salty or slightly salty 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.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Bryndza Podhalańska cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Bryndza Podhalańska cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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Errors and omissions
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