Bryndza vs Tupí
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.
Tupí
Facts
- Milk
- Mixed milk
- Texture
- Soft
- Rind
- No rind
- Country
- Spain
- Place
- Pyrenees and Pre-Pyrenees
Tupí is a strong fermented cheese from the Pyrenees and Pre-Pyrenees of Spain, and it is a Catalan specialty. Makers use cow's milk or sheep's milk, so the milk changes with the batch rather than staying one species. Fresh curd, or pieces of cheese, go into a small glazed jar called a tupí, together with a strong liquor. The mix ferments until it is soft, creamy, and very pungent. You eat it as a spread, not as a neat slice cut from a wheel.