Bryndza is a sheep milk cheese made in Central and Eastern Europe. Recipes differ slightly across the countries.
Brânză or brînză is the generic word for “cheese” in Romanian, there is no special type of cheese associated with it. It is a word presumably inherited by the Romanian language from Dacian, the language of the pre-Roman [...]
Liptauer is a spicy cheese spread made with sheep’s-milk cheeseGundel’s Hungarian Cookbook, Karoly Gundel. , goat’s milk cheese, quark cheese or cottage cheese. It is a part of Slovak cuisine , Hungarian cuisine , Austrian cuisine and Italian cuisine.
The name “Liptauer” is derived from the German word for the region of Liptov in Northern Slovakia, [...]
Korbaciky is a type of string cheese from the Orava region of Slovakia. It is made from steamed cheese interwoven into fine brands.
Parenica is a traditional Slovak cheese. Parenica is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although the non-smoked version is also produced. Parenica is cream and yellow in color, which is darkened by steaming. The cheese is produced in strips, which are woven into snail-like spirals.The name comes from the Slovak word for [...]
Quark (or qvark) is a fresh cheese of East European origin. Dictionaries usually translate it as curd cheese. It is soft, white and un-aged, similar to fromage frais. It is not the same thing as cream cheese or cottage cheese. It is distinct from ricotta because ricotta (Italian: recooked) is made from scalded whey. It [...]