- Any taste
- Savory23
- Spicy3
- Sweet10
- Sour3
- Smoky2
- Rich10
- Fresh1
- Any ingredient
- Beef1
- Pork10
- Lamb1
- Fish1
- Egg4
- Dairy & cheese8
- Rice1
- Wheat & flour16
- Potato7
- Vegetables3
- Offal2
- Nuts & seeds3
- Any type
- Main dish10
- Soup & stew4
- Bread & pastry4
- Street food1
- Dessert7
- Snack4
- Drink2
Map data: Natural Earth
How to pronounce Bryndza podhalańska
In the International Phonetic Alphabet it is /ˈbrɨndza pɔdxaˈlaj̃ska/. In plain English letters that is BRIN-dzah pod-hah-LAIN-skah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.
What is Bryndza podhalańska?
Bryndza podhalańska is a snack of Poland. Where it comes from: Podhale (Lesser Poland). People usually eat it as a snack. Its main ingredients are dairy & cheese. It tastes savory and rich.
Where Bryndza podhalańska comes from
Bryndza podhalańska is one of 32 signature dishes of Poland on this map. See all dishes from Lesser Poland Voivodeship.
- Obwarzanek krakowski
The obwarzanek krakowski is Kraków's braided bread ring, about 12 to 17 centimetres across.
- Oscypek
Oscypek is a hard smoked cheese made from salted sheep's milk in the Tatra Mountains of southern Poland, above all in the Podhale region around the highland towns.
- Redykołka
Redykołka is a small smoked sheep's cheese from Podhale and the Silesian Beskids, often called the younger sister of oscypek.
- Kwaśnica
Kwaśnica is the sour cabbage soup of the Polish highlanders, the górale of the southern mountains.
- Moskole
Moskole are flat cakes of the highlanders of the northern Western Carpathians, known by this name mainly in the Żywiec area, Orawa, Podhale and Spisz.
- Śliwowica łącka
Śliwowica łącka is a very strong plum brandy from the commune of Łącko, which lies where the Sądecki and Wyspowy Beskids meet the Gorce mountains in southern Poland.
Dishes like Bryndza podhalańska in other countries
Same type of dish and similar main ingredients as Bryndza podhalańska:
- Olomoucké tvarůžky
Olomoucké tvarůžky are a ripened soft cheese from Moravia, made from low-fat curd cheese rather than directly from milk, which is where the name, "little curds", comes from.
- Brânză de burduf
Brânză de burduf, also called by the more general name brânză frământată, "kneaded cheese", is one of the Romanian specialities traditionally made at the stâna, the mountain sheepfold.
- Obatzda
Obatzda is the Bavarian cheese spread of the beer garden.
- Pag cheese paški sir
Paški sir is a hard, distinctively flavoured sheep's milk cheese from the Adriatic island of Pag.