Bryndza vs Motal
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.
Motal
Facts
- Milk
- Mixed milk
- Texture
- Soft
- Type
- Brined
- Rind
- No rind
- Country
- Armenia
- Place
- Syunik and Artsakh
Motal is a traditional cheese from Armenia, above all from Syunik and Artsakh. Makers use sheep's milk, goat's milk, or a mixture of the two, and they often mix herbs into the curd. The paste is white, rich, and crumbly, with no rind to cut away. Salt and wild herbs shape the smell, and the cheese is eaten in small pieces rather than in neat thin slices. It is a cheese that is salted and then packed away to mature.