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
History of cheese from the outset. It is the only form in which milk can be kept in a hot climate. Animal skins and inflated internal organs provided storage vessels for a range of foodstuffs. Cheese produced in Europe, where climates are cooler than in the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their pronounced and interesting flavors. The earliest evidence of cheese () is the Sumerian cuneiform texts of Third Dynasty of Ur, dated at the early second millennium BC. Remains identified as