Redykołka 
Redykołka is a smoked cheese from the Podhale region of Poland, made from the leftover Bundz used for Oscypek. It is known for decorative shapes such as animals, hearts and wreaths, and for a strong smoked aroma with a spicy, slightly salty taste.
Silar, CC BY-SA 3.0, via Wikimedia Commons
Key Facts
| Country of Origin | Poland |
| Specific Origin | Podhale region |
| Protection | PDO (2007) |
| Milk Type | Sheep's milk, up to 40% cow's milk |
| Milk Treatment | Unpasteurised |
| Fat Content | Not less than 38% in dry matter |
| Moisture Content | Not to exceed 44% |
| Rind | Glistening straw color, smooth and elastic, may be slightly rough |
| Texture | Elastic and slightly hard |
| Flavor | Slightly salty |
| Aroma | Smoked |
| Colors | Glistening straw color, pale brown with a slight sheen |
| Forms | Miniature animals, birds, hearts, spindles |
| Age | 3-7 days of smoking |
| Also Known As | younger sister of Oscypek |
What is Redykołka Cheese?
Redykołka comes from the Podhale region of Poland. The name once applied to any cheese given as a gift. The cheese was made and handed out in pairs to mark special occasions, and also to celebrate the return of the sheep after months of grazing in the mountain pastures, a celebration known as redyk.
It is closely tied to Oscypek. Redykołka is traditionally made using the leftover Bundz from Oscypek production, which is why it is sometimes called the younger sister of Oscypek. The two are occasionally confused.
The protected recipe describes a solid cheese with a soft, elastic inside and a strong smoked aroma. The taste is spicy and slightly salty. It is often shaped into animals, hearts, or decorative wreaths.
Its main role has long been as a gift rather than an everyday food. The European Union registered Redykołka as a protected designation of origin in 2009.
How Does Redykołka Cheese Compare?
The most relevant cheeses to compare Redykołka against.
