Polish cheeses

Bryndza or brynza is a sheep milk cheese made across the countries in Central and Eastern Europe, most notably in Slovakia and Poland. Bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. The cheese is white, tangy, crumbly and slightly moist. It has characteristic odor and flavor with a notable taste of butyric acid. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Recipes differ slightly across countries.

Oscypek (, Polish plural: oscypki), rarely oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd in the mountains. The cheese is a traditional holiday cheese in some European countries and is often pan-fried and served with cranberry jam (żurawina) on the side.

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thumb|250px|right|cylindrical Gołka similar to spindle-shaped Oscypek

thumb|Grilled redykołka with cranberry sauce Redykołka is a type of cheese produced in the Podhale region of Poland. It is sometimes known as the "younger sister" of the Oscypek cheese and the two are occasionally confused. The similarity comes from the fact that redykołka is traditionally made using leftover Bundz from Oscypek production.

thumb|200px|Korycinski cheese thumb|200px|Korycinski cheese, version flavoured with bell pepper|peppers and [[olives]] Koryciński, also known as "Swojski" (homemade), is a hard cheese made from cow's milk, named after the village of Korycin in Poland, and made in the Podlaskie Voivodeship in eastern Poland. In the traditional technique of producing the cheese, dried and powderized veal stomachs were used as rennet. The cheese takes the form of a flattened ball with a diameter of 30 cm and weight of 3 kg. Normally, around 25 litres of milk are used to produce it. It is considered to be the olde

sheep's milk cheese from Podhale, Poland