Oscypek Cheese

What is Oscypek Cheese?

Oscypek is a raw ewe’s milk cheese, traditionally made by shepherds in the Tatra Mountains of Poland. This cheese is crafted from the milk of the Zackel sheep, an ancient breed introduced by nomadic farmers from Walachia, Romania. Although Oscypek's origins date back to the fourteenth century, it remains relatively unknown outside Poland.

Production Process

Oscypek production occurs in traditional mountain shepherd huts, known as bacówka, from May to September. The shepherds keep a fire burning constantly inside the hut for both cooking and cheesemaking, and the smoke is used to preserve and flavor the cheeses. Milk from the morning or the previous day’s milking is ripened at room temperature before being mixed with fresh milk in a large wooden vat. Liquid calf rennet is added, and the curd is formed, cut, and mixed with hot water. The curd is then worked by hand for at least an hour, during which it is stretched and softened into a spindle shape.

Carving and Smoking

A carved wooden band is placed around each cheese, imprinting intricate geometric patterns unique to each cheesemaker. The cheeses are bathed in salt before being suspended over the rafters of the hut to be smoked for four or five days.

Characteristics

Oscypek cheeses weigh between 21 and 28 ounces (600–800 grams) and measure 3 to 3½ inches (8–9 centimeters) in diameter. The interior paste is compact and firm, with a clean, gently smoky aroma and flavors of milk and chestnuts. Oscypek is excellent grilled or consumed with wine, vodka, or beer.

Challenges and Preservation

Today, fewer than forty shepherds still produce traditional Oscypek due to competition from less expensive cow’s milk versions. Slow Food International has included Oscypek in its Presidia to help preserve and secure its traditional production. In 2008, Oscypek became the first Polish product to receive protected designation of origin (PDO) status.

Historical Significance

Cheese production in the Tatra Mountains dates back to the fifteenth century. Oscypek has survived various historical challenges, including reduced production during Poland’s Communist era. The cheese has been a part of the region's cultural and culinary heritage for centuries.

Modern Production

Despite modern challenges, Oscypek continues to be a symbol of Polish tradition. The Seator family of Grimbister Farm, near Kirkwall, is one of the few remaining producers. Their traditional methods and commitment to quality ensure that Oscypek remains a cherished delicacy in Poland and beyond.