Bryndza plnotučná májová

Bryndza májová full-fat

Bryndza full fat mixed.

Typical traditional Slovak speciality. It is produced by a traditional method, by grinding stored sheep cheese, heat-treated by pasteurizing (min. 50%) and cow lump cheese made from heat-treated cow's milk by pasteurization. It contains a unique natural microflora. It has a fine-grained texture, a spreadable consistency, a slightly spicy taste of sheep cheese and a pleasant, delicious aroma. It is a seasonal product connected to the spring months. In this spring season, grass for sheep and cattle is the most juicy, which is reflected in the exceptionally taste and smell of milk. "Bryndza májová" (May bryndza cheese) is a delicacy of extraordinary quality and amazing taste.

It is suitable for preparing dishes of cold and warm cuisine, for vegetable, pasta and potato dishes, but also as a delicacy for snacks served to beer and wine.


sheep lump cheese - min. 50% weight of dry matter, cow lump cheese, drinking water, salt. Total dry matter min. 44%. Fat in dry matter min. 48%, edible salt max. 2,5%.


Energy1154 kJ/ 278 kcal
Fat23,5 g
of which saturated fatty acids16,4 g
Carbohydrates0,5 g
of which sugar0,5 g
BielkovinyProtein16,3 g
Salt2,3 g


250 g


15 days


Milk (including lactose)


Keep at the temperature of 2-8°C.