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Bundz

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Bundz ( Polish : bundz ) or budz ( Ukrainian : будз ), also known as bunc in the Podhale dialect , is a cheese traditionally produced in the Carpathian region of Poland and Ukraine .

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6-397: The production process of bundz in the first phase looks the same as the production of oscypek . The milk poured into the "putara" is hagged, which means that the protein is truncated by enzymes contained in rennet , extracted from the stomachs of young calves. The resulting cheese curd is then brewed for a few minutes at a temperature of about 70 °C. The cheese is strained on the canvas in

12-483: A night or two, after which they are placed close to the roof in a special wooden hut and cured in hot smoke for up to 14 days. The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416. The first recorded recipe for Oscypek was issued in 1748 in the Żywiec area. There is also a smaller form called redykołka , known as

18-551: Is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland . Oscypek is made by an expert named "baca", a term also denoting a shepherd in the mountains. The cheese is a traditional holiday cheese in some European countries and is often pan fried and served with cranberry jam ( żurawina ) on the side. A similar cheese is made in the Slovak Tatra Mountains under

24-414: Is made using salted sheep 's milk , with the addition of cows' or goats' milk strictly regulated by the protected recipe. Unpasteurized salted sheep's milk is first turned into cottage cheese , which is then repeatedly rinsed with boiling water and squeezed. After this, the mass is pressed into wooden, spindle -shaped forms in decorative shapes. The forms are then placed in a brine -filled barrel for

30-547: The form of large lumps. A mild cheese is obtained. The drink żętyca is also produced from the whey created in bundz production. This Ukrainian cuisine –related article is a stub . You can help Misplaced Pages by expanding it . This Polish cuisine -related article is a stub . You can help Misplaced Pages by expanding it . This cheese -related article is a stub . You can help Misplaced Pages by expanding it . Oscypek Oscypek ( Polish: [ɔsˈt͡sɘpɛk] , Polish plural: oscypki ), rarely Oszczypek ,

36-404: The name oštiepok . The cheeses differ in the ratio of their ingredients, the cheesemaking process and the characteristics of the final product. Oscypek needs to be made from at least 60% sheep's milk, and must weigh between 600 and 800g and measure between 17 and 23 cm. It can only be produced between late April to early October, when the sheep used is fed on fresh mountain grass. Oscypek

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