Brinza cheese (1921); Sbrinz cheese (1890)

Bapopik at AOL.COM Bapopik at AOL.COM
Thu Mar 13 06:11:44 UTC 2003


   For Steve K. and others to Czech out.
   Not in OED.  Over 400 Google hits...I possibly posted earlier under a different spelling?  Also Brindza, Bryndza, and Brynza.

   March 1921, FOREST AND STREAM (American Periodical Series), pg. 110:
   For ages the Karakul has been the cow of the Kara Kum Desert of Central Asia, and the famous "Brinza" cheese possesses the most delicious flavor.

   20 February 1936, NEW YORK TIMES, pg. 5 ad for Macy's:
HUNGARY--Liptoer or Brinza--made with sheep's milk--lb.--89c

   30 December 1947, NEW YORK TIMES, pg. 26:
   Czechoslovaks and Hungarians, for instance, serve a sheep's milk cheese known as Brinza that originated in the Carpathian Mountains.


   Over 860 Google hits.  Not in the OED.

   January 1890, CURRENT LITERATURE (from NEW YORK TRIBUNE), pg. 470:
   Three-quarters of all the cheese sold in America is of Swiss manufacture, and the Gruyere, or Emmenthal, and Sbrinz lead in popularity, with Sapsago a close third. (...)
   From Norway and Sweden, Gammelost, gjedost, and myseost are imported, but they don't sell except among Scandinavians.

   14 September 1941, NEW YORK TIMES, pg. SM19:
   Romano and Sbrinz, and their close cousins, Sardo, Reggiano and Provolone, are seldom served "as is."

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