Cheese in the categorization of these cheeses is their age. Fresh cheeses without additional preservatives can spoil in a matter of days. Content (double cream, goat, ewe and water buffalo) Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cows' milk, many parts of the world also produce cheese from goats and sheep. Some cheeses are described by their fat content. Double cream cheeses are soft cheeses of cows' milk enriched
Bryndza under the Czech spelling "brynza". The word was first recorded as "brençe", described as "Vlach cheese", in the Croatian port of Dubrovnik in 1370. Bryndza was first recorded in Kingdom of Hungary, in 1470 and in the adjacent Polish Podhale in 1527. In Slovakia, bryndza serves as the main ingredient to bryndzové halušky, which is regarded the national speciality (halušky - small gnocchi - are mixed with bryndza and topped with fried chops of fatty bacon). Bryndza is therefore regarded as typically Slovak product. The modern version of the soft spreadable bryndza is believed to have been developed by entrepreneurs