Sheep milk cheeses include the feta of Greece, Roquefort of France, Manchego of Spain; Serra da Estrela from Portugal; pecorino Romano (the Italian word for sheep is "pecora"), pecorino Sardo, and ricotta of Italy; Pag cheese of Croatia; Ġbejna of Malta; and Gomolya of Hungary; and Bryndza ("Slovenská bryndza" from Slovakia, brânza de burduf from Romania and "Bryndza Podhalańska" from Poland). Yogurts, especially some forms of strained yogurt, may also be made from sheep's milk. Milk composition analysis, per 100 grams: Sheep milk is extremely high in fat and conjugated linoleic acid (CLA) compared to other milk producing species. There is also
Pierogi Typical Ukrainian fillings for varenyky include cottage cheese, potato, boiled beans, mushy peas, sauerkraut, plum (and other fruits), potato and cheese, cabbage, meat, fish, buckwheat. A traditional dish in Slovak cuisine is "bryndzové pirohy", dumplings filled with salty bryndza cheese mixed with mashed potatoes. "Brydzové pirohy" are served with some more bryndza (mixed with milk or sour cream, so it has texture of a liquid and serves as a dip) and topped with bacon or fried onion. In Slovakia, "pirohy" are semicircular shaped. Along with bryndzové halušky, "brydzové pirohy" is one of Slovakia's national dishes. "Ajdovi krapi" (literally buckwheat carps)