Oscypek

Oscypek, sometimes spelled Oszczypek, is a delectable smoked cheese made from salted sheep's milk in Poland's Tatra Mountains. This traditional delicacy is a prominent feature during holidays in many European countries and is crafted by skilled artisans known as 'baca'. A similar cheese, oštiepok, is produced in the Slovak Tatra Mountains but boasts its own unique ingredients, production methods, and characteristics.

To be authenticated as genuine Oscypek, the cheese must contain at least 60% sheep's milk, weigh between 60 and 80 grams, and measure between 17 and 23 centimeters in length. Its production is strictly seasonal, occurring from late April to early October when the sheep graze on fresh mountain pastures.

The cheese-making process begins with salted sheep's milk, to which a portion of cow's milk is added according to a protected recipe. The milk is converted into cottage cheese, which is then rinsed with boiling water, squeezed, and shaped into decorative molds. These molds are subsequently brined and smoked in a special wooden hut for up to 14 days.

Cheese-making in the Tatra Mountains boasts a rich history dating back to the 15th century. The earliest known written reference to this type of cheese is found in a document from 1416, while the first recorded recipe for Oscypek dates to 1748 in the Żywiec region. There is also a smaller version of Oscypek known as redykołka, often referred to as the 'younger sister' of Oscypek.