About the dish
Oscypek is a firm smoked cheese made from sheep's milk, sometimes with some cow's milk, by shepherds in their huts in the Podhale highlands. The curd is scalded in hot water, shaped by hand in carved wooden moulds that leave a decorative pattern, soaked in brine and smoked. Since 2007 the name has been protected in the European Union as a Protected Designation of Origin, and genuine oscypek is made seasonally, roughly from spring to autumn. It is eaten sliced as it is, but in Zakopane and along the mountain trails it is most often grilled and served with cranberry sauce.
Main ingredients
- sheep's milk
- rennet
- salt
- wood smoke
Poland: Made in the Podhale highlands at the foot of the Tatras; sold hot off the grill along trails and in Zakopane.
More: Wikipedia (pl) Wikipedia (en)
