Bundz () or budz (), also known as bunc in the

Podhale Podhale (; ), sometimes referred to as the Polish Highlands, is Poland's southernmost region. The Podhale is located in the foothills of the Tatra range of the Carpathian Mountains. It is the most famous region of the Goral Lands which are a ...

dialect A dialect is a Variety (linguistics), variety of language spoken by a particular group of people. This may include dominant and standard language, standardized varieties as well as Vernacular language, vernacular, unwritten, or non-standardize ...

, is a cheese traditionally produced in the

Carpathian The Carpathian Mountains or Carpathians () are a range of mountains forming an arc across Central Europe and Southeast Europe. Roughly long, it is the third-longest European mountain range after the Urals at and the Scandinavian Mountains at ...

region of

Poland Poland, officially the Republic of Poland, is a country in Central Europe. It extends from the Baltic Sea in the north to the Sudetes and Carpathian Mountains in the south, bordered by Lithuania and Russia to the northeast, Belarus and Ukrai ...

and

Ukraine Ukraine is a country in Eastern Europe. It is the List of European countries by area, second-largest country in Europe after Russia, which Russia–Ukraine border, borders it to the east and northeast. Ukraine also borders Belarus to the nor ...

. The first phase of bundz production follows the same process as that of

oscypek Oscypek (, Polish plural: ''oscypki''), rarely oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd in the moun ...

. The milk poured into the "putara" is hagged, which means that the protein is truncated by

enzyme An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different mol ...

s contained in

rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease, protease enzyme that curdling, curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, su ...

, extracted from the stomachs of young calves. The resulting cheese curd is then brewed for a few minutes at a temperature of about 70 °C. The cheese is strained on the canvas in the form of large lumps. A mild cheese is obtained. The drink żętyca is also made from the

whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard c ...

produced during bundz production.

References

Polish cheeses Ukrainian cheeses Sheep's-milk cheeses Culture of Lesser Poland Voivodeship {{Cheese-stub

See also

References