The first written mention of me in Slovakia comes from the end of the 15th century. However, the term was adopted in Slavic countries only in the 17th century. So, I am a Slovak product, behind which my father Ján Vagač stands. He invented me when he was looking for a solution to canning sheep's cheese. My father, a native of Stara Tura, was the owner of a butcher's shop and traveled around Slovakia buying cattle. He became friends with the guys on the road. He was very interested in lump cheese made from sheep's milk. He began to think about how to get it to the stores without spoiling it. It was a good and cheap product that would help many poor areas of Slovakia. So, he started doing various experiments with cheese. He pickled, dried, rolled and salted it until he achieved the production of bryndza. Thus, in 1787, the first Slovak bryndza factory was established in Detva. And how do they actually make me? The sheep are chased out to the pastures at the first sun. They are milked two to three times a day. The milk is strained and a raw material is produced, which is mixed and allowed to settle. Then it is put in a clean cloth, hung up and allowed to drip. A lump of cheese will form, which will completely get rid of the liquid by turning and folding. The cheese is then stored on the shelves, where it matures for about a week. Later, it is handed over to the cheese factory, where it is stored in a wooden tub and the whey continues to drip off. After about 12 hours, the cheese is broken into smaller pieces, salted and ground two or three times. It is this crushing and grinding that distinguishes my production from other cheeses. The finished bryndza is pressed into gelettes. Not only do I taste good, but I'm also healthy. I am very easy to digest and contain a lot of protein and vitamins. The most famous dish where they use me are bryndzové halušky.