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Bundz - also known as bunc ''(
Bundz - also known as bunc ''(Podhale
Podhale (literally "below the mountain pastures") is Poland's southernmost region, sometimes referred to as the "Polish Highlands". The Podhale is located in the foothills of the Tatra range of the Carpathian mountains. It is the most famous ...
dialect
The term dialect (from Latin , , from the Ancient Greek word , 'discourse', from , 'through' and , 'I speak') can refer to either of two distinctly different types of linguistic phenomena:
One usage refers to a variety of a language that is a ...
'') is Goral
The gorals are four species in the genus ''Naemorhedus''. They are small ungulates with a goat-like or antelope-like appearance. Until recently, this genus also contained the serow species (now in genus '' Capricornis'').
Etymology
The original ...
sheep milk
Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France).
Sheep breed ...
cheese. It is traditionally produced in Podhale
Podhale (literally "below the mountain pastures") is Poland's southernmost region, sometimes referred to as the "Polish Highlands". The Podhale is located in the foothills of the Tatra range of the Carpathian mountains. It is the most famous ...
.
The production process of bundz in the first phase looks the same as the production of oscypek
Oscypek (pronounced , Polish plural: ''oscypki''), rarely Oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd in ...
. The milk poured into the "putara" is hagged, which means that the protein is truncated by enzyme
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products ...
s 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.
The drink żętyca is also produced from the whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of har ...
created in bundz production.
See also
*Bryndza Podhalańska Bryndza Podhalańska is a Polish variety of the soft cheese ''Bryndza'', from the Podhale region, it is made from sheep's milk.
It has a geographical indication
A geographical indication (GI) is a name or sign used on products which corresponds ...
, a Polish variety of soft cheese made from sheep milk.
* Oscypek
Oscypek (pronounced , Polish plural: ''oscypki''), rarely Oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd in ...
, a smoked hard cheese, made in Poland from salted sheep milk
References
Polish cheeses Sheep's-milk cheeses {{Cheese-stub