The shepherd bulz is a recipe cooked by shepherds, at the sheepfolds. Initially, it was made from polenta and cheese, with the following explanation: the polenta was to be added on top of the salted cheese and left there for a few minutes. The whey sheep cheese is kept over the winter under excellent conditions in brine and after some time it stiffens.
The hot polenta softens up the whey cheese and warms it in the same time. This mixture has become better after adding sausages fried in fat and kept in wooden vats over the winter, but also chops and fried eggs.