Abertam cheese vs Bryndza
Abertam cheese
Facts
- Milk
- Sheep
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Czech Republic
Abertam cheese is a hard sheep's milk cheese from the Czech Republic. Makers press the curd into small, uneven balls rather than neat wheels. A thin natural rind turns yellow to orange, and the paste inside stays pale yellow and firm. The taste is strong, tangy, and a little acidic, with a clear sheep's milk character. It is sold as a table cheese and also used where a firm cheese needs to melt.
Bryndza
Facts
- Milk
- Sheep
- Texture
- Soft
- Type
- Fresh
- Rind
- No rind
- Country
- Poland
Bryndza is a soft sheep's milk cheese eaten in Poland and in several other countries of Central and Eastern Europe. The paste is white, crumbly, and salty, and it spreads more easily than it slices. Makers crumble a fresh sheep cheese, salt it, and work it into a moist mass that is often sold from a tub. The taste is tangy and sharp rather than mild or buttery. It belongs in savory cooking as much as it belongs on bread.