Bundz - also known as bunc (Podhale dialect). It is traditionally produced in Polish mountains - Bieszczady, in Podhale.
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 the form of large lumps. A mild cheese is obtained.[1] [2]
The drink żętyca is also produced from the whey created in bundz production.
See also edit
- Bryndza Podhalańska, a Polish variety of soft cheese made from sheep milk.[3]
- Oscypek, a smoked hard cheese, made in Poland from salted sheep milk
References edit
- ^ Juliet Harbutt. World Cheese Book. ̻2015. 352 pag. ISBN 9781465436054, ISBN 9781465436054
- ^ Christian Callec. Complete Encyclopedia of Cheese. 2002. 256 pag. ISBN 9789036615990, ISBN 9789036615990
- ^ European Commission (2007-06-11). "Commission Regulation (EC) No 642/2007 of 11 June 2007 registering a name in the Register of protected designations of origin and protected geographical indications Bryndza Podhalańska (PDO)".
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