oscypek

Oscypek is a traditional smoked cheese from the Podhale region in the Tatra Mountains of southern Poland. It is primarily made from salted sheep’s milk, sometimes with a small amount of cow’s milk, and is closely associated with the Gorals, the highland people of the area. The cheese is formed by pressing curdled milk into wooden molds, which give it distinctive spindle-shaped or occasionally circular outlines and decorative patterns on the rind.

Production involves coagulating the milk with rennet, heating and draining the curd, salting, and pressing it into molds before it is smoked over beechwood or other woods. The smoking process creates a glossy rind and a characteristic smoky flavor that complements the cheese’s firm, semi-hard interior, which ranges from pale ivory to light yellow.

Oscypek is typically eaten as a table cheese and is popular when heated, grilled, or fried, often served with cranberry sauce, bread, or fruit. The flavor profile is mildly salty and nutty with a pronounced smokiness, and the texture remains firm yet sliceable.

Regulatory status: Oscypek has Protected Geographical Indication (PGI) status within the European Union, recognizing its traditional production methods and geographic origin in the Podhale region.

Cultural significance: The cheese is a hallmark of Polish highland culture and regional cuisine, frequently featured in regional markets, festivals, and culinary traditions in southern Poland.