🧀 Bundz

Bundz (also bunc) is a sheep's milk cheese of the Polish Carpathians, made by curdling the milk with rennet and shaping the curd by hand into a single lump. It is entered on the Polish list of traditional products in two versions: Bundz / bunc from the Lesser Poland Voivodeship (since 10 October 2005) and Bundz / grudka from the Silesian Voivodeship (since 15 February 2007).

According to the Lesser Poland entry, the milk is curdled with a piece of calf stomach, and the curd is shaped by hand into a lump called bundz. The cheese is loaf-shaped, with a thin, elastic, off-white to cream rind with a white mould bloom, a white or whitish-celadon paste with rare pea-sized holes, and a mild, slightly sour, nutty taste.

According to the Silesian entry, the cheese is made from sheep's milk and is round, like a loaf. A hard rind forms during ripening: it is cream at first and later gets a light green coating. The taste is very mild and sweet, turning slightly sour with age.