Oscypek
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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.
Key facts
- Food.name
- Oscypek
- Food.image
- Oscypki.jpg
- Food.image_size
- 222px
- Food.caption
- Traditional oscypek
- Food.country
- Poland
- Food.region
- Podhale
- Food.type
- Smoked cheese
- Food.main_ingredient
- salt, sheep milk
- Food.variations
- With cranberry jam
- Food.calories
- 369
via Wikipedia infobox
Wikidata facts
- Image
- Oscypki.jpg
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- Commons category
- Oscypek
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Article
4 sectionsContents
- Process and varieties
- History
- See also
- References
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.
==Process and varieties== A similar cheese is made in the Slovak Tatra Mountains under the name oštiepok. The cheeses differ in the ratio of their ingredients, the cheesemaking process and the characteristics of the final product. Oscypek needs to be made from at least 60% sheep's milk, and must weigh between 600 and 800g and measure between 17 and 23 cm. It can only be produced between late April to early October, when the sheep used is fed on fresh mountain grass.