{"id":35335,"date":"2023-03-13T16:48:39","date_gmt":"2023-03-13T15:48:39","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=35335"},"modified":"2023-03-13T16:48:44","modified_gmt":"2023-03-13T15:48:44","slug":"mi-is-az-az-eros-turo","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/mi-is-az-az-eros-turo\/","title":{"rendered":"The Slavic newcomer embraced by Hungarian cuisine: but what is \u201estrong cottage cheese\u201d?<\/strong>"},"content":{"rendered":"
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Brindza, bryndza, br\u00e2nz\u0103, liptai, or the cottage cheese of Lipti. It's easy to guess what we're talking about here: the subject is sheep's curd, or \u201estrong curd\u201d as it is known in the Frog.<\/strong><\/p>\n\n\n\n

If you're familiar with the south-eastern corner of the country, a well-known home dish in the Storm Islands is bryndza fish souska (not dumplings, fish souska!). The Slovakian ethnicity that settled in B\u00e9k\u00e9s County centuries ago has left its mark on the culinary culture. A good example is the Bryndzov\u00e9 halu\u0161ky, the Bryndz\u00e1s haluska, the B\u00e9k\u00e9k\u00e9s version of the Slovakian sheep's cheese strupacka. While traditionally, sztrapacska is made from flour mixed with boiled potatoes, the fish sauce of the Southern Great Plain has no potatoes - but fried bacon and sour cream.<\/p>\n\n\n\n

Thanks to shepherds for the \u201estrong cottage cheese\u201d\n<\/span><\/h3>\n\n\n\n

Brindza or bryndza is also a Slovak and Polish word used in Hungarian, and is also easily recognisable in the Romanian word br\u00e2nz\u0103. Although the strong northern Slavic connection makes many people think that bryndza is a Slovakian newcomer to Hungarian cuisine, it is the Romanians who introduced us to the word bryndza. Shepherd's pie<\/a> by making us.<\/p>\n\n\n\n

The inoculated milk was once used to make fresh cheese in wooden vats, stirred occasionally. The milk, or rennet, was then dried to produce bryndza, or sheep's cheese. The curd was left to rest and dry for two to three weeks until they obtained a dairy product with a punchy consistency inside. This was then grated and pressed to produce bryndza, or sheep's milk curd. As its evocative Hungarian name suggests, sheep's cheese has a more distinctive flavour, stronger taste and smell than cow's cheese, which is why it is called \u201estrong cottage cheese\u201d in B\u00e9k\u00e9s.<\/p>\n\n\n\n

It is precisely because of this characteristic that the raw material for commercially available sheep's cheese is also a blend of milk: about 70 percent sheep's milk and 30 percent cow's milk. The dairy product, made with a milk rennet process and bacterial culture, is a natural source of probiotics, so it is particularly useful after antibiotic cures, for example, to help the healthy functioning of the gut flora.<\/p>\n\n\n\n

\u201eStrong cottage cheese\u201d at home: the Kistelek cheese factory has also become associated with sheep's cheese<\/span><\/h3>\n\n\n\n

The Kistelek cheese factory, well known in Hungarian gastronomy, is located in the Kistelek district of Csongr\u00e1d-Csan\u00e1d county. Cheese production has been carried out here for more than forty-five years by the third generation of the family, in the previous system as a unit of the Csongr\u00e1d County Dairy Company, and since 1994 as a privately owned enterprise. The Kistelek cheese plant is also the largest sheep's milk processor in Hungary.<\/p>\n\n\n\n

An everyday gourmet: sheep's cheese, the \u201estrong cottage cheese\u201d<\/span><\/h3>\n\n\n\n

While sheep's curd mousse or sheep's curd snacks can be found in gourmet restaurant starters, sheep's curd is an affordable ingredient that can be relied on in everyday life. The world of old peasant kitchens is evoked by the sztrapacska<\/a>, the porridge with sheep's cheese (also known as g\u00e1nca in Slovak) or the still popular puff pastry with sheep's cheese. Strong cottage cheese is a good accompaniment to all kinds of savoury pastries, and in traditional Hungarian restaurants, the main course is still a favourite: fried ribs stuffed with sheep's cheese.\u00a0<\/p>\n\n\n\n

Homemade circular extra - with sheep's cheese<\/span><\/h3>\n\n\n\n

The use of sweet and salty cow curd is a Hungarian speciality. A cow dung<\/a> based homemade spreads are incomparably tastier than the ready-made ones in the shops. And if you use 1:1 sheep's milk curd in addition to the more subdued-tasting cow's curd, you can mix up a much more exciting-tasting sandwich topping. If you don't want to eat it with bread, you can make a tasty cream with vegetable chips or crackers.<\/p>\n\n\n\n

Homemade Sheep Cottage Cheese Casserole Recipe <\/strong><\/p>\n\n\n\n