Dumplings with Bryndza cheese (Bryndzové haluky)
Ingredients: 1 and 1/2 pound of uncooked potatoes, 3/4 pound of fine whole wheat flour, 1/2 pound of bryndza cheese, 1/4 pound of smoked bacon, salt and butter. Grate the peeled raw potatoes, mix with flour and add a little water if necessary. Add salt to your taste. Halusky are formed with a knife or a tea spoon on a wooden plate washed with cold water and thrown into bubbling salted water. Boil a little. When they float to the surface take them out, rinse with water and mix with bryndza cheese. Serve with bacon, cut up to small pieces and fried in butter. Bon appetite.
Pizza with Bryndza
Buy a piece of pizza body in your shop. Put on the top: pieces of the tomatoes, 100g of Bryndza, several small pieces of fried bacon, several small pieces of fresh onion (or chives) and bake it at 220°C 10-12 minutes.
Mix well together: 100g of Bryndza, 50g of butter, 100g of melted cheese, dices of onion, sweet red pepper, a little of mayonese. Serve with bread.
Prepare a Bruschetta, grate with a course blade a liberal portion of Merino, over the top. Heat until the Merino has melted into a luscious topping. You will appreciate the texture and interesting flavours which are only found in this sheep cheese.
Merino Vegetarian Tart
Top a vegetarian tart with merino, plain or smoked. Cook until the cheese melts into a smooth and glossy covering. Especially scrumptious when served with English asparagus. Merino cheese is prepared from microbial rennet, therefore suitable for vegetarian dishes.
Take a block of Merino, grate liberally over the pizza, cook, note how the cheese melts into smooth glossy topping. Savour the subtle nuances and flavours that only Merino brings forward to the connoisseurs palette.