Now this is funny because I'm sure that 99% of americans have actually never heard this word in their life :-). I'm proud to present you a typical Slovak product called Bryndza. It is a sheep milk cheese first recorded in my homeland - Slovakia. I'm writing about it here, because it's also said to help with alergies, skin problems and maybe eczema as well, although unfortunatelly I haven't had the opportunity to try it out as I moved to Spain a few years ago.
When I was a kid I just loved it. It forms the main ingredient of our national speciality Bryndzové halušky, where halušky are simply small gnocchi mixed with bryndza and topped with fried chops of fatty bacon. The truth is that now as I'm writing this article I'm quite hungry and just the thought of this great meal makes me crazy. You would really love it, or maybe not at the first time as you're not used to its special flavor and odor, but I'm sure that later YES.
Every summer our whole family went for a 2-weeks vacation to High Tatras - mountains which are another pride of my country. On our hiking trips, we always went to a original chalet where we could get a fresh portion of this speciality and as a drink Žinčica (like it was not enough this is another Slovak pride - it's something like Kefir, but even more acid). Argh, I haven't had this stuff for ages.. I definitely have to return there when I have some free time. Now as I think about it, I don't even remember how Bryndzové halušky or Žinčica taste.. that's not good at all.
At the end of the 18th, some entrepreneurs from the city named Stará Turá, situated in western part of Slovakia, are probably responsible for the modern version of the soft spreadable Bryndza. BTW. I love this region, and I spent there a lot of my childhood thanks to the roots of my father. Anyway, as other cheeses, yogurts, or kefir drinks, it contains a nice amount of different strains of beneficial bacteria. Among others, 3–7 strains of Lactobacillus brevis, L. parabuchneri, L. fermentum, L. helveticus, L. paracasei, L. pentosus, L. plantarum and Pediococcus pentosaceus. The most common commercial producers are Brezňan (B), Červený Kameň (CK), Kluknava (K), Liptovský Mikuláš (LM), and Zvolenská Slatina (ZS), which are actually names of respective Slovak cities.
So if you happen to make a trip to Slovakia one day, you simply have to order our national meal Bryndzové halušky at a quality restaurant, you will not regret it! And don't forget to send me an e-mail how you liked it.
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