Brynza is made from milk with the addition of a starter culture: either natural (pepsin) or bacterial, along with calcium chloride. It’s salted later in barrels, in brine, for about 5 days. Traditional brynza is made from sheep’s milk, though versions from cow, buffalo, or goat milk are also popular.

Its origin is variously attributed to Romania, Slovakia, or nearby countries, though it spread to the Balkans from Turkey, where it is still widely consumed and used in many dishes.

The earliest references to brynza — a brined cheese that looks similar to cottage cheese — date back to 2000 BCE. It was first produced by nomadic herders. To preserve it, they pressed it into clay jars. Interestingly, the entire process of making, storing, and aging brynza has barely changed over time.

Many cultures have their own version of brynza — the name may vary, but the method remains much the same. Whether saltier or milder, firmer or softer — it’s still brynza: feta, liptauer, sirene, suluguni, chanakh.

A few health benefits of fermented dairy products:

• slow down aging processes
• contain easily absorbable calcium
• help prevent the formation of cancer cells
• essential for digestive health
• strengthen the immune system
• neutralize toxins
• are sources of protein and vitamins

For lovers of brynza and its relatives — it’s not just delicious, it’s good for you too.