Oscypek

Oscypek is a traditional cheese made in the Tatra Mountains, located in the southern region of Poland. It is a smoked cheese made of salted sheep's milk, and has been a staple of the Highlander diet for centuries.

History

The tradition of making Oscypek dates back to the 15th century, when shepherds from the Wallachia region brought the technique to the Tatra Mountains. The cheese quickly became a popular food item among the local Highlander population. In 2007, Oscypek was granted Protected Designation of Origin (PDO) status by the European Union, meaning that only cheese produced in the Tatra Mountains using traditional methods can be officially called Oscypek.

Production

The production of Oscypek involves a lengthy process that begins with the milking of sheep. The milk is then curdled using rennet, a natural enzyme found in the stomachs of ruminant animals. The curd is pressed into wooden molds, which give the cheese its distinctive spindle shape. The cheese is then soaked in brine and smoked over a fire.

Characteristics

Oscypek is known for its distinctive smoky flavor and firm texture. The cheese is typically served sliced and grilled, often accompanied by cranberry sauce. It is also commonly used in traditional Polish dishes, such as Zapiekanka and Pierogi.

See also

• List of smoked foods
• List of cheeses
• Polish cuisine

References

<references />

This article is a stub related to food. You can help WikiMD by expanding it!