A cylindrical, spreadable sheep’s milk cheese which is left to ferment in brine and milk during the winter. It is eaten in spring and has a strong, piquant flavour. It is made by mixing salt with bunc and is similar to Romanian brandza, Russian brynza and Hungarian Bryndza.

Dumplings from the Tatra Mountain region of southern Poland made from Bryndza, a sheep's milk cheese, mixed with grated potatoes.

Peaches with arrack

A small, fruit-filled bun

A custard-like sweet or savoury pudding, boiled or steamed.

A pudding made with calf's brains.

Bread pudding

Liver pudding