Slovakia the year. Lamb and goat are eaten but are not widely popular. The traditional Slovak meals are bryndzové halušky, bryndzové pirohy and other meals with potato dough and bryndza. Bryndza is a salty cheese made of a sheep milk, characterised by a strong taste and aroma. Bryndzové halušky must be on the menu of every traditional Slovak restaurant. A typical soup is a sauerkraut soup ("kapustnica"). A blood sausage called "krvavnica", made from any and all parts of a butchered pig is also a specific Slovak meal. Wine is enjoyed throughout Slovakia. Slovak wine comes predominantly from the southern areas
Alpujarra cheese in the form of cylinders, rather wider than they are high. The rind faces are usually marked with patterns of flowers and the sides with lines, which are intended to simulate the imprint of rushes, including the authorising mark of the protected designation of origin P.D.O. The cheese is sold in pieces of between . if fresh, and up to if cured. Made from fresh milk which is aromatic and high in fats, the milk is pasteurised if used for fresh cheese but left raw if used for cured cheese. The milk is curdled with rennet from young goats which