Transcarpathian cheese

1. TRANSCARPATHIAN CHEESE
Pupil of the 10-A
Volodymyr Kashchuk
Specialized school 3
Khust, Ukraine

2. CHEESE
For centuries cheese
defined the life of
highlanders and in
winter not only adds
strength and energy,
but also protects
against infectious
diseases. During the
summer harvest
local people can
store about 150
kilograms of this
product.

3. VURDA
Vurda is cooked
cheese, produced in
Hutsulia
(Transcarpathian and
Ivano-Frankivsk
regions) of serum and
sheep milk. When
preparing rennet
cheese is put on the
fire, adding fresh sheep
milk (1 - 2 liters to 10
liters of whey).

4. SHEEP CHEESE IS MADE OF
RENNET BRINE YOUNG SHEEP
CHEESE. IT HAS A SPICY SALTY,
DISTINCTLY MILKY TASTE WITH
BITTERNESS. BRYNZA CAN BE
USED AS A SEPARATE DISH, OR
TO MAKE A VARIETY OF
SALADS, APPETIZERS, PIZZA,
BANOSH, TOKAN, POTATOES
AND MANY OTHER DISHES.
Brynza

5. CHEESE FARM “SELYSKA”
Produces a variety of
soft cheese. It mostly
has a cylindric shape
with slightly convex
lateral surface, cheesy
smell and flavour and
dense texture

6. CHEEASE FARM "NARCISSUS
CARPATHIANS".
Cheese Farm Cheese
"Narcissus
Carpathians“
produces semisolid
kinds of cheese. They
are very popular with
local people.