Bryndza, the tart, tangy sheep’s cheese that forms one of the backbones of Slovak cuisine, can be used in a variety of dishes – most famously, of course, in the national dish Bryndzové Halušky (potato dumplings with sheep’s cheese, to be featured in another post the next time my girlfriend’s mum is making it because actually getting those dumplings right is an art many non-Slovaks can’t grasp). But just about the easiest thing to do with bryndza other than eat it straight is to make it into a tasty spread (natierka) which could also be used as a dip – perfect for a dinner party extra whether you’re in Slovakia or out of it.
Bryndza Natierka Ingeredients
– Bryndza – one good-sized piece (it’s sold now at a lot of Polish delicatessans, as well as Czech and Slovak delicatessans across Europe but THE place to get this cheese is in the Slovak mountains and the area around Liptovský Miklauš is famous for producing the very best. Stalls sell it at the roadside in that area.)
– Half a red onion
– Powdered sweet red pepper (this is used more for colour than for taste. You could also use paprika for this, which will be the nearest widely-available thing in the UK – but then it would be more feisty).
NB: No specific quantities are given because there is no correct measure of ingredients for this recipe. Ignore, to a large extent, any bryndza natierka recipe which gives you specific measures for the ingredients. It’s all about what feels and tastes right for you. Be more organic about it. As a yardstick, I used, with a ball of about 200g of bryndza, maybe just under a quarter of a normal block of butter. That gives the spread a pretty creamy taste. Oh, and SOFTEN THE BUTTER for an hour or so outside the fridge before you use it. Otherwise it’s Hell to work with 🙂
Bryndza Natierka Method:
OK: here’s the method:
1: Mash the ball of bryndza down on a plate, like so:
2: Cream in the pre-softened butter, having cut the butter into small knobs. Cream until the mixture has a smooth consistency.
3: Thoroughly mix in the sweet red pepper powder or paprika, as in the pic below. Note how the colour slowly changes to a vibrant salmon pink.
4: Again, being quite liberal, mix in the cumin (try a teaspoon full for starters):
5: Mix in about half a finely chopped red onion. Chop it really fine: it improves the taste.
6: Eat! I personally like bryndza natierka a little soft and spreadable – in which case leave it out a half hour or so before serving. It’s good with crackers or bread – or you can have it as a dip if you’re making a buffet. Celery dipped in bryndza? Mmmm