Bryndza is Slovak republics most famous sheep cheese product.

Bryndza's origin is somewhere in Balkan probably Romania. First time mentioned in writings of Slovak nation bryndza was in late 15th century.

Bryndza is made from sheep milk. Milk is strained trough linen into wooden bucket named putera. Putera is often made from spruce or fir wood. Milk temperature must raised to about 30-35 deg C before further processing. After many steps, we obtain a cheese paste which has to be shaped and then lie for 5 to 6 days. During that time, in order not to get mouldy and mature equally, the cheese is regularly turned and wiped. After six days, a thin crust is removed and the cheese is melted with salt. This fine melted salt cheese is Bryndza. Depending on region, onion or chive is added.