Serbian white cheese

Serbian brynza is a crumbly white cheese made from cow's milk and stored in brine. Its main distinctive feature is that it doesn't melt when heated, which means it's ideal for frying and baking. Unlike other soft cheeses, brynza remains firm even on a hot skillet, making it indispensable in Balkan and Eastern European cuisine.

Taste and Aroma

Brynza has a slightly salty taste with a pleasant tanginess and milky sweetness. The aroma is clean and milky, without sharp notes. The texture is dense and crumbly at the same time, crumbling in your hands but holding its shape. The intensity of taste depends on the aging time in brine: fresh brynza is softer, while more aged varieties are saltier and more piquant.

How to cook and use

• Frying in a pan: cut into slices 1–1.5 cm thick and fry until golden brown on both sides. The cheese won't melt and will remain soft inside.
• Baking in the oven: use as a filling for pies, layers in casseroles, or simply bake with tomatoes and herbs.
• Adding to salads: in cubes or crumbled on top of fresh vegetables, especially with tomatoes and cucumbers.
• Serving for breakfast: as a standalone dish with bread, olives, and tomatoes.
• Crumbling into soups: add at the end of cooking so the cheese doesn't dissolve but remains in pieces.

Pairs well with

Feta cheese works well with tomatoes — this is a classic combination. It pairs nicely with fresh herbs: parsley, dill, mint. It goes great with hot peppers, black pepper, and paprika. On the table, it is often served with olives, cucumbers, and bread. In hot dishes, it combines with potatoes, mushrooms, onions, and bell peppers.

Selection and Storage

When purchasing, pay attention to ensure the cheese is white or slightly creamy, without yellow spots or mold. The packaging should be intact, and the brine should be transparent. Store brynza in the refrigerator in the brine it was sold in, in an airtight container. Under these conditions, it maintains its freshness for 2–3 weeks. If the brine becomes cloudy or an odor appears, it is better not to use the brynza.

Before using feta cheese in hot dishes, you can lightly dry it on a paper towel to avoid excess moisture. This is especially important if you plan to fry it.