I am a characteristic dish of mountainous regions of Slovakia with developed sheep breeding in households where bryndza is available. When bryndza dumplings were cooked at home, the boiled water was diluted with clean water, bryndza, onion, peeled potatoes and sweet cream were added. If there was any older bread, it was cut into cubes and added to the soup. They just seasoned me with salt, someone added red pepper or parsley, chives or fried bacon and they could serve me. They cooked me mainly in areas where sheep are breeded, but in some areas they also prepared me from cow's milk, cottage cheese.