The month of May is one of the most beloved months of the year, especially for its beautiful blooming. Besides its beauty, it also brings various delicacies, such as the very popular and tasty May bryndza.
Everyone knows bryndza, but do we really know what it is? Mr. Manica from the family company Brysyrt, with whom we prepared an interview for you, will tell us more about the secrets of bryndza.
Hello Mr. Manica, first of all, thank you for agreeing to the interview. We can say that bryndza has been a traditional Slovak delicacy for decades, but often we cannot explain exactly what bryndza is. Could you tell us about it?
Hello, of course. You are right; few people can explain the term bryndza in detail, even though it is a traditional Slovak dairy product known to our ancestors for hundreds of years. We produce bryndza by processing nutritious sheep cheese according to a special traditional recipe. It is a tasty and especially healthy dairy product. It is known for its distinctive aroma and saltiness. You definitely cannot confuse it in food.
Now that we know the explanation, our customers would certainly be interested in the difference between classic bryndza and May bryndza.
Traditional bryndza, as known by our ancestors, is made from unpasteurized, 100% sheep milk. May bryndza has been considered the highest quality bryndza of the year for decades. This is mainly thanks to the warm days and sheep grazing on fresh grass, which is richest in nutrients at this time. Sheep milk in May has the most beneficial plant-based substances, essential fatty acids, and other bioactive substances. These are extremely important for human health.
How does the whole production process go? Is there anything special you would like to highlight?
Its production at Brysyrt is under strict supervision to ensure precise procedures are followed. We produce it according to our own traditional recipe. First, we receive quality sheep cheese that matures in our warehouses. After reaching a certain pH, it is processed. First, it is pressed in a special machine to remove whey and then ground on rollers – this gives it the bryndza consistency we know. Bryndza should neither be lumpy nor too smooth. Then we add water and salt. The most important role in production is maturation; the sheep cheese must be sufficiently matured to achieve quality and tasty bryndza. When the consistency and taste meet our recipe, packaging follows. The packaged bryndza is moved to the cold storage, and only when it sufficiently hardens is it moved to the sales shelves.
Does bryndza have any health benefits?
Because of its many nutrients, bryndza is classified among so-called probiotic functional foods. It is also a rich source of quality proteins, minerals mainly calcium, phosphorus, and potassium, vitamins, and many beneficial microorganisms. Bryndza also contains a lot of (I emphasize) good fat and cholesterol. Sheep fat mainly contains fatty acids that serve as a quick energy source for various body organs. Another advantage of bryndza is that during its maturation, conjugated isomers of essential linoleic acid (CLA) are formed, which are an important component of dietary supplements supporting, for example, weight loss. Bryndza is made from unpasteurized sheep milk and contains more than 25 types of probiotic live cultures. Lactic bacteria process sheep proteins into biopeptides, which help lower blood pressure, reduce cholesterol, and have immunostimulatory effects. Their action prevents allergies, strengthens the immune system, and optimizes intestinal activity.
How is it possible to get bryndza all year round?
Bryndza is also produced in winter. However, since sheep cannot graze on green meadows, shepherds make cheese supplies for winter in summer. Winter bryndza is made from salted curd sheep cheese. Summer bryndza and May bryndza are made from fresh and especially quality sheep milk, which is why they are generally considered higher quality, tastier, and healthier.
Tell us something about your company. What is your role in the company? What do you oversee?
We are a family company specializing in bryndza production and celebrated the 100th anniversary of its founding on December 29, 2021. My sons are already the fifth generation in our family bryndza dairy. Each family member has many responsibilities since we handle everything ourselves. As for me, I am the owner of the company, and my role is mainly overseeing the entire production, from checking the delivered sheep cheese, through the production process, to ensuring the distribution of finished products. I also take care of the stores, ensuring our products reach you.
Do you use only Slovak sheep cheese and milk for bryndza production?
Yes, in this we are similar. As far as I know, MILK-AGRO also produces its products only from quality milk from Slovak cows. I insist on this and am glad when we can support our own farmers, so we strictly use Slovak sheep cheese for our products.
Now a little digression. Do you know MILK-AGRO products? Do you shop in their stores? If yes, what is your favorite from the SABI range?
Of course, I know MILK-AGRO and its SABI brand. I like shopping in your stores very much, and I admit that butter, flavored yogurts, and curd often appear in my basket.
What would you say to its customers?
Eat gladly but mainly choose the right food. For example, dairy products contain a lot of good things for our health. And they taste great too.
We thank Mr. Manica for the valuable interview. Now we definitely have a better idea of what bryndza really is, how it is made, and what beneficial effects it has on our health. So dear customers, now you are a bit wiser. We firmly believe this article interested you, at least it made your mouth water for excellent May bryndza. How will you prepare it? With halušky or as a spread on bread? The choice is, of course, yours.
