This week, at breakfast, when I am usually still half-asleep and also in minor awe of whatever herbal tea is in the pot (it changes depending on the herbs, obviously), there was something good that looked to me like whipped butter with chives. So I smeared a bunch of it on the fresh Slovak bread (your mouth should be watering, if it isn't already), enjoyed it, and went on with my day. At dinner, it made a brief reappearance, and I asked what it was. Hint: it wasn't butter.
Yes, that morning I had thoroughly enjoyed bryndza spread! Even though you can't really get bryndza in America, you can approximate it by mixing farmer's cheese and feta and then you can get started on these two versions of the same spread:
Bryndza spread
Mix well together: 100g of Bryndza, 50g of butter, 100g of melted cheese, dices of onion, sweet red pepper, a little of mayonese. Serve with bread.
This I found in the book Polish Heritage Cookery. Slovaks and Poles like to fight over who really 'owns' bryndza, also because it's protected by the EU like Parmigiano Reggiano is, but the truth is that the word really comes from Romanian, which is a Romance language, which comes from Latin, who were the first Italians, so really, like all good things, bryndza is Italian.
3 comments:
It sounds alot like the Obazda I buy here. "Obazda, a cheese/butter/dried paprika spread the Bavarians use on bread."
Síce je to už starý článok a už sa k nemu málokto dostane, vrátane komentárov, ale mám chuť to napísať. Ak sa nemýlim, prvá otázka bola, odkiaľ je pojem bryndza a nie odkiaľ je slovo bryndza. Pravda asi je, že by teoreticky mohlo slovo bryndza pôvodne pochádzať z oblasti stredomoria , či juhu strednej Európy, keďže valaská kultúra chovu oviec prišla k nám z Rumunska, kde južnú časť kedysi volali Valašsko ale tiež oblasť okolo dnešného severného Talianska bola v našich krajinách nazývaná Vlašsko. Ale neviem či to naozaj súvisí, lebo v Poľsku sa rozpráva iný príbeh o pojme Vlašsko. ( https://annacymbalista.cz/vlachy/ ) . Na druhej strane sa píše, že slovo bryndza možno pochádza z územia starého Ruska, kde takým slovom označovali druh slaného syra a a odtiaľ sa dostalo na územie Rumunska. Potom odtiaľ k nám. Keď už ale hovoríme o "pojme" bryndza, v Rumunsku tak označujú všetky druhy syra a až (vraj) po príchode valašskej kultúry chovu oviec a s tým výroby ovčieho syra na naše územie vznikla práve tu, na Podpoľaní, bryndza dnešného typu, uznaná aj UNESCOm. ( https://femme.sk/index.php/kuchyna/kuchyna/item/23317-odkial-si-bryndza ). Asi tak. Želám všetkým krásny deň a dobrú chuť k bryndzovým haluškám, pirohom, bryndzovníkom, demikátu,....
Google translator : Although it is an old article and few people access it anymore, including the comments, but I feel like writing it. If I am not mistaken, the first question was where the term bryndza comes from and not where the word bryndza comes from. The truth is that theoretically the word bryndza could originally come from the Mediterranean region or the south of Central Europe, since the Wallachian sheep breeding culture came to us from Romania, where the southern part was once called Wallachia, but also the area around today's northern Italy was called Vlašsko in our countries. But I do not know if it is really related, because in Poland a different story is told about the term Vlašsko. ( https://annacymbalista.cz/vlachy/ ) . On the other hand, it is written that the word bryndza may come from the territory of ancient Russia, where such a word was used to denote a type of salty cheese and from there it came to the territory of Romania. Then from there to us. But speaking of the "concept" of bryndza, in Romania they refer to all types of cheese as such and only (supposedly) after the arrival of the Wallachian culture of sheep breeding and with it the production of sheep cheese to our territory did bryndza of today's type, recognized by UNESCO, originate here, in Podpoľanie. ( https://femme.sk/index.php/kuchyna/kuchyna/item/23317-odkial-si-bryndza ). About that. I wish everyone a wonderful day and bon appetit with bryndza dumplings, pierogi, bryndzovník, demikat,....
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