{"id":7109,"date":"2019-10-15T09:43:57","date_gmt":"2019-10-15T07:43:57","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=7109"},"modified":"2019-10-15T09:43:57","modified_gmt":"2019-10-15T07:43:57","slug":"bryndza-nase-biele-zlato","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/bryndza-nase-biele-zlato\/","title":{"rendered":"Bryndza na\u0161e biele zlato"},"content":{"rendered":"

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Ej, pus ma ba\u010da z hole, ej, frajerka ma zove, pus ma ze sala\u0161a, \u0161ak ja pr\u00ed\u010fem zasa. Ove\u010dki, barani, ej, kto\u017ee v\u00e1s podoj\u00ed, ba\u010da pri frajerce, vala\u0161kom sa \u0148echce.<\/em><\/p>\n

\u00a0<\/strong><\/p>\n

\u013dudov\u00e9 spevy, ako doklad\u00e1 hist\u00f3ria, sa neraz to\u010dili aj okolo ko\u0161iarov, oviec \u010di dokonca samotnej bryndze, ve\u010f oby\u010dajn\u00ed \u013eudia naj\u010dastej\u0161ie n\u00f4tili o\u00a0tom, \u010d\u00edm denne \u017eili. Nielen pr\u00e1cou v\u0161ak boli \u017eiv\u00ed. Tak ako dnes, aj milovali, te\u0161ili sa zo spolo\u010dnosti seberovn\u00fdch, ba mali aj srdcia zl\u00e1man\u00e9 od neop\u00e4tovanej l\u00e1sky: \u201eHore na sala\u0161i valasi piskaju, dolu pot sala\u0161om \u010fjev\u010data s\u0165iskaju.\u201c \u017de bola pr\u00e1ca pri ovciach a\u00a0dobytku fyzicky n\u00e1ro\u010dn\u00e1, to h\u00e1dam ani netreba pripom\u00edna\u0165, tie\u017e o\u00a0tom spieva jedna \u013eudov\u00e1: \u201eHej, vala\u0161il som se\u010fem ro\u010dkof a ba\u010dovam tri \u013eeta, robim si ja dobru urdu, veru \u0148evjem, \u010do psota.\u201c Urda je druh \u017ein\u010dice, bez tej by, rovnako ako bez mlieka, masla, slaninky \u010di chleba, mocn\u00ed chlapi na sala\u0161i nepre\u017eili (a ani si to neu\u017eili). A\u00a0potom tu bola e\u0161te bryndza. Biele zlato, poklad, pochutina, ktor\u00e1 \u013eud\u00ed zbli\u017eovala, rodiny nak\u0155mila, ale bola i\u00a0predmetom sv\u00e1ru \u010di dokonca h\u00e1dok: \u201eBa\u010da n\u00e1\u0161, ba\u010da n\u00e1\u0161, \u0148edal si nam sira, bodaj \u0165i skapala ta ove\u010dka siva!\u201c<\/p>\n

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Prv\u00fd v\u00fdskumn\u00edk v\u00fdroby bryndze<\/strong><\/p>\n

Prv\u00fdm \u010dlovekom, ktor\u00fd sa na bryndzu pozrel \u201evedecky\u201c a\u00a0dodal jej punc skuto\u010dn\u00e9ho n\u00e1rodn\u00e9ho pokladu, bol p\u00f4vodom m\u00e4siar – samouk, no v\u00a0srdci obchodn\u00edk s\u00a0podnikav\u00fdm duchom, J\u00e1n Vaga\u010d (1759 – 1835), rod\u00e1k zo Starej Turej. J\u00e1n bol obchodn\u00edk s\u00a0dobytkom, syrom a\u00a0topen\u00fdm maslom, aj preto \u010dasto cestoval po slovensk\u00fdch sala\u0161och a\u00a0udr\u017eiaval dobr\u00e9 vz\u0165ahy s\u00a0ba\u010dami: t\u00ed ho u\u017e z\u010faleka pozdravovali a\u00a0volali na chlieb s\u00a0\u010derstv\u00fdm ov\u010d\u00edm syrom, nechali ho u\u00a0seba na sala\u0161och presp\u00e1va\u0165, aby im on porozpr\u00e1val novinky zo sveta a\u00a0oni sa s\u00a0n\u00edm zasa podelili o\u00a0\u0165a\u017ek\u00fd \u017eivot chudobn\u00fdch a\u00a0oby\u010dajn\u00fdch \u013eud\u00ed. Stredn\u00e9 Slovensko a\u00a0predov\u0161etk\u00fdm Detvu si zamiloval, tu spoznal najsrde\u010dnej\u0161\u00edch \u013eud\u00ed, ktor\u00ed sa neb\u00e1li tvrdej pr\u00e1ce, obetavo sa starali o\u00a0ove\u010dky a\u00a0dennodenne lopotili, aby nepri\u0161li o\u00a0st\u00e1da. Ke\u010f sa J\u00e1n Vaga\u010d navracal domov k\u00a0\u017eene, neraz si v\u00a0bra\u0161ne niesol hrudu ov\u010dieho syra, ktor\u00fd mu s\u00edce nesmierne chutil, no ak sa nepopon\u00e1h\u013eal so zjeden\u00edm, po\u0161iel r\u00fdchlo na skazu. Za\u010dal teda s\u00a0h\u00f3kusmi aj pokusmi, bochn\u00edky syra pres\u00fa\u0161al, miesil a\u00a0solil, nakladal aj rozva\u013ek\u00e1val val\u010dekom, a\u017e napokon zlep\u0161il sp\u00f4sob jeho zrenia, dosiahol ove\u013ea lep\u0161iu konzistenciu a\u00a0vylep\u0161il aj roztierate\u013enos\u0165. Z\u00a0ov\u010dieho syra vyk\u00fazlil dokonal\u00fa bryndzu, ktor\u00e1 sa onedlho stala ve\u013ek\u00fdm hitom, ni\u010d teda nest\u00e1lo podnikavcovi v\u00a0ceste, aby v\u00a0roku 1787, e\u0161te ani nie tridsa\u0165ro\u010dn\u00fd, zalo\u017eil v\u00a0Detve prv\u00fa manufakt\u00farnu bryndziare\u0148 na Slovensku. A\u00a0z\u00e1klady bryndziarskeho priemyslu, ktor\u00fd nesk\u00f4r tak ve\u013emi presl\u00e1vil na\u0161u krajinu, boli polo\u017een\u00e9…<\/p>\n

\u00a0<\/strong><\/p>\n

\"\"<\/a>Hrianky s\u00a0bryndzou, malinami a\u00a0orechmi<\/strong><\/p>\n

Potrebujeme:<\/strong> Pl\u00e1tky star\u0161ieho chleb\u00edka alebo toustovac\u00ed celozrnn\u00fd chlieb, poh\u00e1r \u010derstv\u00fdch mal\u00edn, 200 g bryndze, ly\u017eicu kyslej smotany, hrs\u0165 vyl\u00fapan\u00fdch vla\u0161sk\u00fdch orechov, l\u00edsto\u010dky m\u00e4ty, 2 ly\u017eice javorov\u00e9ho sirupu alebo medu.<\/p>\n

Pr\u00edprava:<\/strong> Maliny (ak m\u00e1te, m\u00f4\u017eete pou\u017ei\u0165 \u010dernice) vlo\u017e\u00edme na panvi\u010dku a\u00a0na miernom ohni ich spolu so sirupom (medom) kr\u00e1tko povar\u00edme tak, aby zm\u00e4kli a\u00a0vytvorila sa pod nimi ovocn\u00e1 \u0161\u0165ava. Chlieb medzit\u00fdm ope\u010dieme v\u00a0toustova\u010di alebo na grile na sucho. Na ka\u017ed\u00fd k\u00fasok chleba natrieme bryndzu, vopred rozmie\u0161an\u00fa s\u00a0kyslou smotanou, na bryndzu d\u00e1me ly\u017eicu tepl\u00e9ho ovocia a\u00a0navrch posypeme vla\u0161sk\u00fdmi orechmi, ktor\u00e9 sme jemne opra\u017eili na suchej panvici. Dozdob\u00edme l\u00edsto\u010dkami m\u00e4ty a\u00a0ihne\u010f pod\u00e1vame.<\/p>\n

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\u0160es\u0165 pokolen\u00ed bryndziarov<\/strong><\/p>\n

Bryndza sa spo\u010diatku vyr\u00e1bala len v\u00a0lete, ke\u010f sa dojili ove\u010dky, manufakt\u00fara to teda bola iba sez\u00f3nna. J\u00e1n v\u00a0lete \u0161\u00e9foval bryndziarni v\u00a0Detve, skadia\u013e sa ani nepohol, aby mal v\u0161etko pod kontrolou a\u00a0ako bol pr\u00edsny na seba, tak bol ne\u013e\u00fatostn\u00fd (no z\u00e1rove\u0148 l\u00e1skav\u00fd) aj k\u00a0svojim pracovn\u00edkom. S\u00e1m \u0161iel pr\u00edkladom, ka\u017ed\u00fd vedel, \u017ee sa riadi heslom \u201eS poctivos\u0165ou naj\u010falej z\u00e1jde\u0161\u201c. Ru\u010dn\u00e1 v\u00fdroba bryndze si ho \u017eiadala cel\u00e9ho a\u00a0domov, do Starej Turej, sa vracal a\u017e na zimu, ke\u010f bolo po sez\u00f3ne. Zomrel s\u00a0vedom\u00edm, \u017ee \u201ejeho\u201c bryndza sa vyv\u00e1\u017ea do sveta, \u017ee sala\u0161e dost\u00e1vaj\u00fa za ov\u010d\u00ed syr zasl\u00fa\u017een\u00fa pl\u00e1cu, \u017ee na Slovensku prekvitaj\u00fa aj \u010fal\u0161ie bryndziarne a\u00a0\u017ee vo svojom synovi J\u00e1novi, troch vnukoch i v\u00a0\u010fal\u0161\u00edch gener\u00e1ci\u00e1ch Vaga\u010dovcov m\u00e1 zru\u010dn\u00fdch pokra\u010dovate\u013eov. Odkaz zakladate\u013ea J\u00e1na nap\u013a\u0148ali jeho potomkovia \u0161es\u0165 pokolen\u00ed. Najv\u00e4\u010d\u0161\u00ed rozkvet Detvianskej bryndziarne pri\u0161iel s\u00a0menom Alexander Vaga\u010d (1879 – 1934). V\u00a0bryndziarni sa motal u\u017e ako mal\u00e9 die\u0165a a na miesto pod Po\u013eanou sa ako dospel\u00fd rovno pres\u0165ahoval. Pr\u00e1cu v\u00a0bryndziarni v\u010faka elektrine a\u00a0benz\u00ednov\u00fdm motorom zmechanizoval, no smelo rozbehnut\u00e9 pl\u00e1ny mu odrazu zabrzdila 1. svetov\u00e1 vojna. Alexander narukoval a o\u00a0chod tov\u00e1rne sa zatia\u013e starala jeho \u017eena Ant\u00f3nia. Situ\u00e1cia po vojne don\u00fatila rodinu za\u010d\u00edna\u0165 odznova, no azda e\u0161te ve\u013ekolepej\u0161ie: k\u00a0bryndziarni dostavali aj taviare\u0148 ement\u00e1lskeho syra, ktor\u00fd sa k\u00a0n\u00e1m dov\u00e1\u017eal z\u00a0Rak\u00faska ako v\u00fdmena za ob\u013e\u00faben\u00fa bryndzu. Po Alexandrovej smrti v\u00a0roku 1935 preber\u00e1 rodinn\u00fd biznis najstar\u0161\u00ed syn \u0160tefan. Ten bol v\u0161ak z\u00e1rove\u0148 posledn\u00fdm mu\u017eom z\u00a0rodu Vaga\u010dovcov, ktor\u00fd bryndziare\u0148 v\u00a0Detve viedol – po 161 rokoch \u010dinnosti bol podnik zn\u00e1rodnen\u00fd, \u013eudia prepusten\u00ed a v\u00fdroba chutnej bryndze premiestnen\u00e1 do Zvolenskej Slatiny.<\/p>\n

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\"\"<\/a>Demik\u00e1t s\u00a0k\u00faskami ryby<\/strong><\/p>\n

Potrebujeme:<\/strong> 300 g bryndze, 5 zemiakov, odrezky z\u00a0ryby (na v\u00fdvar), k\u00fasky lososa, 150 g prerastenej slaniny, \u0161\u013eaha\u010dkov\u00fa smotanu, 1 v\u00e4\u010d\u0161iu cibu\u013eu, 2 str\u00fa\u010diky cesnaku, mlet\u00fa \u010derven\u00fa papriku, 2 bobkov\u00e9 listy, mlet\u00e9 \u010dierne korenie, so\u013e, olej, vodu, oby\u010dajn\u00e9 maslo, \u010derstv\u00fa pa\u017e\u00edtku, 2 ks star\u0161ieho pe\u010diva na krut\u00f3niky.<\/p>\n

Pr\u00edprava:<\/strong> Na oleji a\u00a0hrudke masla osma\u017e\u00edme do zlata cibu\u013eu nakr\u00e1jan\u00fa najemno. Ke\u010f je orestovan\u00e1, prid\u00e1me k\u00a0nej najemno nakr\u00e1jan\u00e9 str\u00fa\u010diky cesnaku. Podus\u00edme iba chv\u00ed\u013eu, aby cesnak nezhorkol. Do z\u00e1kladu nasypeme 2 ly\u017ei\u010dky mletej \u010dervenej papriky a\u00a0kr\u00e1tko mie\u0161ame. Prid\u00e1me odrezky z\u00a0ryby (pou\u017eili sme odrezky zo sum\u010deka africk\u00e9ho), bobkov\u00e9 listy, posol\u00edme, posypeme mlet\u00fdm koren\u00edm a\u00a0v\u0161etko podlejeme 1,5 l vody. Na miernom ohni nech\u00e1me asi 30 min\u00fat bubla\u0165. Medzit\u00fdm o\u010dist\u00edme v\u0161etky zemiaky a\u00a0nakr\u00e1jame ich na men\u0161ie k\u00fasky. V\u00a0miske vymie\u0161ame bryndzu s\u00a0mal\u00fdm mno\u017estvom povolen\u00e9ho masla. K\u00fasky lososa umyjeme pod te\u010d\u00facou vodou. Ke\u010f m\u00e1me v\u00fdvar hotov\u00fd, sced\u00edme z\u00a0neho zvy\u0161ky ryby a\u00a0vyberieme bobkov\u00e9 listy. Vlo\u017e\u00edme do\u0148 zemiaky a\u00a0var\u00edme dom\u00e4kka. Pred dovaren\u00edm zemiakov d\u00e1me do polievky aj bryndzu a\u00a0maslo, potom\u00a0z\u013eahka var\u00edme e\u0161te 5 min\u00fat. Polievku pomixujeme ponorn\u00fdm mix\u00e9rom dohladka, prilejeme \u0161\u013eaha\u010dkov\u00fa smotanu, prid\u00e1me mal\u00e9 k\u00fasky lososa. Po 15 min\u00fatach polievku odstav\u00edme (pod\u013ea potreby e\u0161te dochut\u00edme, ale pozor, bryndza je slan\u00e1!) a\u00a0pod\u00e1vame ju hne\u010f aj so \u0161kvarkami ope\u010denej prerastenej slaninky a\u00a0s\u00a0krut\u00f3nikmi z\u00a0pe\u010diva, ktor\u00e9 sme na panvici osma\u017eili na masle. Pred pod\u00e1van\u00edm posypeme polievku nasekanou pa\u017e\u00edtkou.<\/p>\n

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Id\u00fa ovce id\u00fa, popod Surovinu…<\/strong><\/p>\n

Bryndza nem\u00e1 korene na Slovensku, ako by sa mohlo zda\u0165. Jej p\u00f4vod i\u00a0n\u00e1zov treba h\u013eada\u0165 v\u00a0kult\u00fare n\u00e1rodov Vala\u0161ska (\u00fazemie s\u00fa\u010dasn\u00e9ho Rumunska). Valasi ju ku n\u00e1m doniesli po\u010das os\u00edd\u013eovania horsk\u00fdch \u010dast\u00ed na\u0161ej krajiny (ale aj Po\u013eska, Ukrajiny, Moravy) niekedy v\u00a014. a\u017e 17. storo\u010d\u00ed. Prv\u00e1 bryndza u\u00a0n\u00e1s vraj vznikala jednoducho – ov\u010d\u00ed syr sa nechal prezrie\u0165, dobre sa nasolil, premiesil a\u00a0natla\u010dil dovn\u00fatra vy\u010distenej ov\u010dej ko\u017ee. Zatiahol sa a\u00a0nechal visie\u0165 v\u00a0dyme, aby sa poriadne vy\u00fadil. Od t\u00fdch \u010dias sa v\u0161ak aj v\u00fdroba bryndze posunula riadne dopredu, hoci mnoh\u00e9 p\u00f4vodn\u00e9 postupy sa zachov\u00e1vali. Moderniz\u00e1ciou prech\u00e1dzal i\u00a0samotn\u00fd chov oviec, pastieri vyh\u013ead\u00e1vali v\u00fddatnej\u0161ie pasienky, v\u010faka \u010domu sa za najlep\u0161ie bryndziarske oblasti u\u00a0n\u00e1s pova\u017eovali regi\u00f3ny Liptova, Oravy, Zvolena, Turca, \u0160ari\u0161a, Gemera a\u00a0Spi\u0161a. Spo\u010diatku sa bryndza sprac\u00favala (solila a\u00a0va\u013ekala) v\u00fdsostne ru\u010dne na sala\u0161och a\u00a0v\u00a0dom\u00e1cnostiach a\u00a0iba v\u00a0sez\u00f3ne, kedy bol dostatok ov\u010dieho syra na sala\u0161och. Nesk\u00f4r do procesu spracovania vst\u00fapili ru\u010dn\u00e9 mlyny na bryndzu, a\u017e sa napokon mlela v\u00a0bryndziar\u0148ach v\u00a0elektrick\u00fdch strojov\u00fdch mlynoch (tzv. mlecie stolice). Mlieko sa v\u00a0d\u00e1vnej minulosti dojilo ru\u010dne do dreven\u00fdch geletiek (ktor\u00e9 nahradili antikorov\u00e9 n\u00e1doby a\u00a0strojov\u00e9 dojenie oviec) a\u00a0sprac\u00favalo sa (a dodnes sprac\u00fava) na ov\u010d\u00ed hrudkov\u00fd syr, alebo bryndzu. A\u00a0pokia\u013e ide o\u00a0samotn\u00fd chov oviec alebo ov\u010diarstvo, to m\u00e1 na na\u0161om \u00fazem\u00ed takisto dlh\u00fa trad\u00edciu. Ve\u013emi roz\u0161\u00edren\u00e9 bolo u\u017e v\u00a011. storo\u010d\u00ed, v\u00a018. a\u00a019. storo\u010d\u00ed bol roz\u0161\u00edren\u00fd chov oviec na vlnu a\u00a0v\u00a0druhej polovici 19. storo\u010dia sa po slovensk\u00fdch l\u00fakach pop\u00e1salo najviac oviec v\u00a0hist\u00f3rii: pribli\u017ene 3 mili\u00f3ny. S\u00fa\u010dasn\u00e9 \u00fadaje hovoria o\u00a0\u010d\u00edsle pribli\u017ene 350.000 oviec.<\/p>\n

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\"\"<\/a>Pir\u00f4\u017eky s\u00a0bryndzou a \u0161pen\u00e1tom <\/strong><\/p>\n

Potrebujeme:<\/strong> \u00bd kg hladkej m\u00faky, \u00bd kg polohrubej m\u00faky, asi 750 g zemiakov, 300 g bryndze, 1 vaj\u00ed\u010dko, 2 hrste \u010derstv\u00fdch \u0161pen\u00e1tov\u00fdch listov, 3 str\u00fa\u010diky cesnaku, 1 \u010derven\u00fa cibu\u013eu, so\u013e, \u010dierne mlet\u00e9 korenie, kysl\u00fa smotanu, olej, oby\u010dajn\u00e9 maslo, \u010derstv\u00e9 bylinky (na serv\u00edrovanie).<\/p>\n

Pr\u00edprava:<\/strong> Najsk\u00f4r zemiaky poriadne umyjeme s\u00a0kefkou na zeleninu a\u00a0d\u00e1me ich v\u00a0\u0161upke vari\u0165 do osolenej vody. Ke\u010f s\u00fa zemiaky m\u00e4kk\u00e9, sced\u00edme ich, nech\u00e1me vychladn\u00fa\u0165, ale trochu vody si odlo\u017e\u00edme bokom na nesk\u00f4r. Studen\u00e9 zemiaky o\u0161\u00fapeme, nastr\u00fahame ich do misky na ve\u013ekom str\u00fahadle a\u00a0rozdel\u00edme: mno\u017estvo, ktor\u00e9 vojde do komp\u00f3tovej misky, odlo\u017e\u00edme do cesta, zvy\u0161ok pou\u017eijeme na plnku do pir\u00f4\u017ekov. Cesto priprav\u00edme zmie\u0161an\u00edm oboch typov m\u00faky v\u00a0mise, pridan\u00edm cel\u00e9ho vaj\u00ed\u010dka, soli a\u00a0\u010dasti zemiakov. Spracujeme ho (najlep\u0161ie rukou) na nelepiv\u00fa hmotu, ak je cesto m\u00e1lo kompaktn\u00e9, prid\u00e1me po tro\u0161ke studen\u00fa vodu zo zemiakov. Na plnku zmie\u0161ame v\u00a0inej miske bryndzu, ostatn\u00e9 uvaren\u00e9 zemiaky a\u00a0\u0161pen\u00e1t, ktor\u00fd sme najsk\u00f4r umyli a\u00a0potom podusili na tro\u0161ke oleja na panvici s\u00a0nakr\u00e1jan\u00fdm cesnakom. Plnku dobre premie\u0161ame a\u00a0ochut\u00edme koren\u00edm a\u00a0pod\u013ea potreby so\u013eou. Pom\u00fa\u010dime dosku, rozva\u013ek\u00e1me na nej pripraven\u00e9 cesto a\u00a0vykrajujeme z\u00a0neho kolieska (poh\u00e1rom alebo okr\u00fahlou formi\u010dkou). Na ka\u017ed\u00e9 koliesko polo\u017e\u00edme ly\u017ei\u010dku bryndzovo-\u0161pen\u00e1tovej plnky, prelo\u017e\u00edme na polovicu a\u00a0okraje cesta postl\u00e1\u010dame prstami, alebo vidli\u010dkou. Medzit\u00fdm nech\u00e1me vo v\u00e4\u010d\u0161om hrnci zovrie\u0165 vodu, ktor\u00fa jemne osol\u00edme a\u00a0h\u00e1d\u017eeme do nej pir\u00f4\u017eky. Var\u00edme e\u0161te chv\u00ed\u013eu aj po tom, \u010do vypl\u00e1vaj\u00fa na povrch. Pirohy vyberieme dierkovanou nabera\u010dkou, omast\u00edme ich maslom, olejom alebo mas\u0165ou a\u00a0pod\u00e1vame s\u00a0ly\u017eicou kyslej smotany, posypan\u00e9 bylinkami a\u00a0\u010dervenou cibu\u013ekou, ktor\u00fa sme nakr\u00e1jali, popr\u00e1\u0161ili hladkou m\u00fakou a\u00a0opra\u017eili na tro\u0161ke masla.<\/p>\n

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Ke\u010f bryndza chut\u00ed a vonia<\/strong><\/p>\n

Neexistuje h\u00e1dam Slov\u00e1k, ktor\u00fd by bryndzu nemal r\u00e1d, \u010di u\u017e v\u00a0podobe chutnej n\u00e1tierky, na tradi\u010dn\u00fdch halu\u0161k\u00e1ch, v\u00a0pirohoch, alebo v\u00a0polievke, ktorej hovor\u00edme demik\u00e1t. S\u00a0turistami je to u\u017e ot\u00e1znej\u0161ie, ak sa do bryndze pustia, o\u010dak\u00e1vame bu\u010f pohromu (v\u00e4\u010d\u0161inou im \u201enevonia\u201c tak ako n\u00e1m), alebo z\u00e1zrak. Ke\u010f potom pr\u00edde na\u00a0vysvet\u013eovanie, \u010do to t\u00e1 na\u0161a bryndza vlastne je… pov\u00e4\u010d\u0161ine sa zm\u00f4\u017eeme iba na neist\u00e9 t\u00e1panie. V\u00a0dokumente \u00daradu priemyseln\u00e9ho vlastn\u00edctva SR sa p\u00ed\u0161e, \u017ee ide o\u00a0\u201epr\u00edrodn\u00fd biely, jemne roztierate\u013en\u00fd zrej\u00faci syr s\u00a0ojedinel\u00fdmi krupi\u010dkami, vyroben\u00fd tradi\u010dn\u00fdm sp\u00f4sobom – mlet\u00edm vyzret\u00e9ho ov\u010dieho hrudkov\u00e9ho syra alebo zmesi ov\u010dieho a kravsk\u00e9ho hrudkov\u00e9ho syra. Charakteristick\u00fdm znakom v\u00fdroby slovenskej bryndze je drvenie a mletie vyzret\u00e9ho ov\u010dieho alebo zmesi ov\u010dieho a kravsk\u00e9ho hrudkov\u00e9ho syra a ich mie\u0161anie so so\u013eou alebo \u0161peci\u00e1lne pripraven\u00fdm so\u013en\u00fdm roztokom, \u010d\u00edm sa t\u00e1to v\u00fdroba odli\u0161uje od v\u00fdroby in\u00fdch druhov ov\u010dieho syra, vyr\u00e1ban\u00fdch mimo \u00fazemia Slovenska.\u201c Charakteristick\u00e9 vizu\u00e1lne aj chu\u0165ov\u00e9 vlastnosti bryndzi dod\u00e1va prirodzen\u00e1 mikrofl\u00f3ra, nach\u00e1dzaj\u00faca sa v\u00a0surovom ov\u010dom mlieku, v\u00a0ov\u010dom hrudkovom syre je podmienen\u00e1 aj sp\u00f4sobom, ak\u00fdm sa bryndza vyr\u00e1ba. \u201eZ\u00e1kladnou surovinou na v\u00fdrobu slovenskej bryndze je ov\u010d\u00ed hrudkov\u00fd syr alebo zmes ov\u010dieho hrudkov\u00e9ho syra a kravsk\u00e9ho hrudkov\u00e9ho syra, alebo zmes sudovan\u00e9ho ov\u010dieho hrudkov\u00e9ho syra a kravsk\u00e9ho hrudkov\u00e9ho syra, zrej\u00facich za \u0161pecifick\u00fdch podmienok,\u201c p\u00ed\u0161e sa v\u00a0dokumente. Bryndza by mala by\u0165 na poh\u013ead biela alebo \u017eltkast\u00e1, ur\u010dite nie \u017elt\u00e1, m\u00e1 ma\u0165 jemn\u00fa konzistenciu, ide\u00e1lnu na rozotieranie, nesmie pod zubami chr\u00fama\u0165 ako piesok alebo by\u0165 v\u0155zgav\u00e1 ako guma. Maz\u013eavos\u0165 je znakom zlej kvality bryndze, alebo jej nevhodn\u00e9ho skladovania. A\u00a0e\u0161te d\u00f4le\u017eit\u00fd fakt: podiel ov\u010dieho hrudkov\u00e9ho syra mus\u00ed by\u0165 v\u00e4\u010d\u0161\u00ed ako 50 % hmotnosti v prepo\u010dte na su\u0161inu!<\/p>\n

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Slan\u00e9 palacinky s\u00a0bryndzou a\u00a0zeleninou <\/strong><\/p>\n

Potrebujeme:<\/strong> 200 g hladkej m\u00faky, 2 vajcia, 1 vanilkov\u00fd cukor, 300 ml mlieka, 100 ml oleja, 100 ml miner\u00e1lky, \u0161tipku soli, maslo. Na plnku: 300 g bryndze, uvaren\u00fa bu\u013evu cvikle, 100 g str\u00fahan\u00e9ho \u00faden\u00e9ho syra, 3 ly\u017eice kyslej smotany, rukolu, zv\u00e4zok \u010dervenej re\u010fkovky, jarn\u00fa cibu\u013eku, koriander alebo petr\u017elenov\u00fa v\u0148a\u0165.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0miske roz\u0161\u013eah\u00e1me vajcia s\u00a0vanilkov\u00fdm cukrom do penista. Prid\u00e1me \u0161tipku soli, pri\u0161\u013eah\u00e1me mlieko, olej a\u00a0hladk\u00fa m\u00faku. Nakoniec prid\u00e1me miner\u00e1lku a\u00a0zamie\u0161ame. Cesto nech\u00e1me odst\u00e1\u0165 aspo\u0148 20 min\u00fat. Na plnku zmie\u0161ame bryndzu s\u00a0kyslou smotanou, prid\u00e1me nasekan\u00e9 bylinky a\u00a0nastr\u00fahan\u00fd \u00faden\u00fd syr. Palacinky postupne pln\u00edme bryndzovou plnkou, tenu\u010dk\u00fdmi pl\u00e1tkami re\u010fkovky, rukolou, k\u00faskami cvikle a\u00a0kolieskami jarnej cibu\u013eky. Zvinieme alebo prelo\u017e\u00edme na \u0161tvrtiny a\u00a0pod\u00e1vame e\u0161te tepl\u00e9 alebo aj za studena.<\/p>\n

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Cez okno do bryndziarne<\/strong><\/p>\n

Dne\u0161n\u00e1 bryndza vznik\u00e1 v\u00a0slovensk\u00fdch bryndziar\u0148ach, ktor\u00e9 si kravsk\u00fa a\u00a0ov\u010diu hrudku (z\u00e1kladn\u00e9 suroviny na v\u00fdrobu Slovenskej bryndze) vyr\u00e1baj\u00fa samy, alebo ich dvakr\u00e1t do t\u00fd\u017ed\u0148a zv\u00e1\u017eaj\u00fa zo sala\u0161ov \u010di od in\u00fdch v\u00fdrobcov. Hrudky sa potom ukladaj\u00fa do van\u00ed, kde dozrievaj\u00fa nieko\u013eko dn\u00ed a\u017e t\u00fd\u017ede\u0148. Po zren\u00ed nasleduje \u010distenie hrudkov\u00e9ho syra o\u0161kraban\u00edm suchej k\u00f4ry z\u00a0jeho povrchu, na \u010do sa op\u00e4\u0165 vklad\u00e1 do \u0161peci\u00e1lnych van\u00ed a lisuje. \u010eal\u0161\u00edm krokom je mletie a\u00a0drvenie syra v\u00a0pomere minim\u00e1lne 50 % ov\u010dej hrudky v\u00a0pomere ku kravskej, kedy u\u017e syr naber\u00e1 podobu vl\u00e1\u010dnej a\u00a0roztierate\u013enej bryndze. Pri n\u00e1slednom mie\u0161an\u00ed sa e\u0161te prid\u00e1va so\u013e (alebo roztok soli) a\u00a0potom sa bryndza priamo v\u00a0bryndziarni bal\u00ed\u010dkuje bu\u010f do vedierka, do drevenej dyhy, f\u00f3lie alebo in\u00fdch obalov. Najlep\u0161ia bryndza je \u201em\u00e1jov\u00e1\u201c, mlieko oviec vtedy so sebou nesie jednozna\u010dn\u00e9 stopy v\u00fd\u017eivn\u00fdch marcovo-apr\u00edlov\u00fdch pasienkov s\u00a0ve\u013emi v\u00fd\u017eivn\u00fdmi druhmi tr\u00e1v. Ani v\u00a0zime si v\u0161ak bryndzu netreba odopiera\u0165, ove\u010dky sa vtedy k\u0155mia senom t\u00fdchto tr\u00e1v a\u00a0kvalita bryndze sa rovnako ako po zvy\u0161ok roka d\u00f4sledne zachov\u00e1va.<\/p>\n

Slovensk\u00e1 bryndza je u\u017e viac ako 10 rokov zap\u00edsan\u00e1 do registra chr\u00e1nen\u00fdch zemepisn\u00fdch ozna\u010den\u00ed Eur\u00f3pskej \u00fanie. Pre spotrebite\u013eov je tradi\u010dn\u00e1 slovensk\u00e1 bryndza (ozna\u010dovan\u00e1 aj pr\u00edvlastkom prav\u00e1, ov\u010dia, sala\u0161n\u00edcka \u010di dom\u00e1ca), vyroben\u00e1 zo surov\u00e9ho nepasterizovan\u00e9ho ov\u010dieho mlieka, v\u00fdznamnou z\u00e1sob\u00e1r\u0148ou probiot\u00edk, \u010do priaznivo p\u00f4sob\u00ed na na\u0161e za\u017e\u00edvanie i\u00a0stav \u010driev a\u00a0za\u017e\u00edvacieho \u00fastrojenstva (1 g bryndze obsahuje cca miliardu zdraviu prospe\u0161n\u00fdch mikroorganizmov, kvasinky a mlie\u010dne bakt\u00e9rie – tie produkuj\u00fa l\u00e1tky podobn\u00e9 antibiotik\u00e1m). Je zdrojom kvalitn\u00fdch bielkov\u00edn, m\u00e1 schopnos\u0165 zlep\u0161i\u0165 na\u0161u imunitu, v\u010faka v\u00e1pniku posil\u0148uje kosti a\u00a0je \u013eah\u0161ie str\u00e1vite\u013en\u00e1 ako in\u00e9 mlie\u010dne v\u00fdrobky. Bryndza z\u00a0pasterizovan\u00e9ho mlieka obsahuje len nieko\u013eko druhov mlie\u010dnych bakt\u00e9ri\u00ed, termizovan\u00e1 bryndza neobsahuje mlie\u010dne bakt\u00e9rie, ani in\u00e9 zdraviu prospe\u0161n\u00e9 mikroorganizmy. A\u00a0pozor – tradi\u010dn\u00e1 a\u00a0dokonal\u00e1 bryndza obsahuje mal\u00e9 zrnie\u010dka, ak\u00fasi krupi\u010dku z\u00a0ov\u010dieho syra, ktor\u00e1 je pre bryndzu charakteristick\u00e1.<\/p>\n

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\"\"<\/a>Os\u00fach s\u00a0bryndzou a\u00a0prosciuttom <\/strong><\/p>\n

Potrebujeme:<\/strong> Na cesto: 350 g hladkej m\u00faky, 1 bal\u00ed\u010dek su\u0161en\u00fdch kvasn\u00edc (7 g), 1 \u010cL soli, vla\u017en\u00fa vodu, 2 ly\u017eice oleja. Na oblohu: 200 g bryndze, nieko\u013eko pl\u00e1tkov \u0161unky prosciutto, 1 \u010derven\u00fa cibu\u013eku, 2 ly\u017eice kyslej smotany, \u010derstv\u00fa figu (nemus\u00ed by\u0165), snietku k\u00f4pru, mlet\u00e9 korenie.<\/p>\n

Pr\u00edprava:<\/strong> Do misy nasypeme m\u00faku, prid\u00e1me so\u013e, olej, asi 200 ml vla\u017enej vody a\u00a0su\u0161en\u00e9 kvasnice. Spracujeme na hladk\u00e9 cesto, ktor\u00e9 nech\u00e1me pod utierkou kysn\u00fa\u0165 pribli\u017ene pol hodiny. R\u00faru predhrejeme na 230 \u00b0C. Vykysnut\u00e9 cesto rozdel\u00edme na pom\u00fa\u010denej doske na dve v\u00e4\u010d\u0161ie alebo 3 men\u0161ie bochn\u00ed\u010dky. Ka\u017ed\u00fd spracujeme v\u00a0ruk\u00e1ch a\u00a0pomocou val\u010deka na okr\u00fahly pl\u00e1t cesta. Bryndzu premie\u0161ame s\u00a0kyslou smotanou, mlet\u00fdm \u010diernym koren\u00edm a\u00a0nasekan\u00fdm k\u00f4prom a\u00a0touto zmesou potom potrieme\u00a0 ka\u017ed\u00fd pl\u00e1t cesta. Na vrch pouklad\u00e1me pl\u00e1tky cibule, prosciutto \u0161unku a\u00a0doprostred polo\u017e\u00edme figu rozdelen\u00fa na dve polovice. Pe\u010dieme na plechu, vystlanom papierom na pe\u010denie, pribli\u017ene 10 – 15 min\u00fat. Pod\u00e1vame hne\u010f po vybrat\u00ed z\u00a0r\u00fary, nakr\u00e1jan\u00e9 na men\u0161ie \u010dasti (pr\u00edpadne so zeleninov\u00fdm \u0161al\u00e1tom).<\/p>\n

 <\/p>\n

 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

foto Gabina Weissov\u00e1<\/p>\n

 <\/p>\n

\u010cl\u00e1nok si pre\u010d\u00edtate v okt\u00f3brovom \u010d\u00edsle MIAU (2019)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Ej, pus ma ba\u010da z hole, ej, frajerka ma zove, pus ma ze sala\u0161a, \u0161ak ja pr\u00ed\u010fem zasa. Ove\u010dki, barani, ej, kto\u017ee v\u00e1s podoj\u00ed, ba\u010da pri frajerce, vala\u0161kom sa \u0148echce. \u00a0 \u013dudov\u00e9 spevy, ako doklad\u00e1 hist\u00f3ria, sa neraz to\u010dili aj okolo ko\u0161iarov, oviec \u010di dokonca samotnej bryndze, ve\u010f oby\u010dajn\u00ed \u013eudia naj\u010dastej\u0161ie n\u00f4tili o\u00a0tom, \u010d\u00edm […]<\/p>\n","protected":false},"author":3,"featured_media":7117,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,80],"tags":[],"class_list":["post-7109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-oktober-2019"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=7109"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7109\/revisions"}],"predecessor-version":[{"id":7118,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7109\/revisions\/7118"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/7117"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=7109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=7109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=7109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}