Bryndza Bryndza Bryndza (from Romanian "brânză") is product of a sheep milk cheese made mainly in Slovakia, Romania, Moldova and Serbia, but also in Poland, Ukraine, Hungary and part of Moravia (Moravian Wallachia) in Czech Republic. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries. Known as "juhtúró" in Hungarian, "брынза"
Saint-Paulin cheese is made with pasteurised milk and has a washed rind. Curdled, stirred, drained and bathed in brine, the crust has a touch of annatto to give it a distinctive orange tint. Saint Paulin spends three weeks in a ripening chamber. It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk. Saint-Paulin cheese Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom,