About this dish
A smoked cheese made from salted sheep's milk, traditionally shaped in decorative wooden molds.
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Ingredients
🐑Sheep's milk (or a sheep-cow milk blend)
🧂Salt
Method
Serves 21
Curdle the warmed milk with rennet, then drain the curds.2
Knead and shape the curds by hand into a spindle shape, traditionally pressed into a carved wooden mold.3
Soak the shaped cheese in brine for a day.4
Smoke the cheese over wood for several days until it develops a golden, firm rind.5
Serve sliced, often grilled with a dollop of cranberry sauce.✓ What Makes it Authentic
Oscypek is a protected regional cheese from the Tatra Mountains region of Poland, traditionally made by highland shepherds.
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