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104:, extracted from the stomachs of young calves. The resulting cheese curd is then brewed for a few minutes at a temperature of about 70 °C. The cheese is strained on the canvas in the form of large lumps. A mild cheese is obtained.
203:"Commission Regulation (EC) No 642/2007 of 11 June 2007 registering a name in the Register of protected designations of origin and protected geographical indications Bryndza Podhalańska (PDO)"
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The production process of bundz in the first phase looks the same as the production of
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548:Categories
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138:References
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79:Carpathian
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60:Ukrainian
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119:See also
39:, Poland
37:Zakopane
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98:enzymes
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75:dialect
72:Podhale
70:in the
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109:żętyca
102:rennet
83:Poland
48:Polish
33:yogurt
499:This
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269:Gołka
264:Bundz
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352:Budz
183:ISBN
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.