1787 The first bryndza worksPrvá bryndziareň

In 1787 Ján Vagač set up a workshop in Detva for making bryndza, the soft salty sheep's cheese that is still Slovakia's national food. It is the earliest bryndza manufactory anyone has a written record of, and it was not an accident of place: this district had sheep on the mountain pastures, and until then the cheese was made and eaten locally, in small amounts. Turning it into something that could be packed and sold turned a shepherd's surplus into money. Bryndza is still made from Podpoľanie milk, and Slovaks still eat it with potato dumplings.V roku 1787 založil Ján Vagač v Detve dielňu na výrobu bryndze, mäkkého slaného ovčieho syra, ktorý je dodnes slovenským národným jedlom. Je to najstaršia bryndziareň, o ktorej existuje písomný záznam, a nevznikla tu náhodou: na horských pasienkoch tohto kraja boli ovce a syr sa dovtedy robil a jedol doma, v malom. Tým, že sa z neho stal tovar, ktorý sa dal zabaliť a predať, sa z pastierskeho prebytku stali peniaze. Bryndza sa z podpolianskeho mlieka robí dodnes a Slováci ju stále jedia s haluškami.