Oscypek is a distinctive smoked cheese made from sheep’s milk in the southern mountain region of Poland – an area that’s less than two hours’ drive south of Krakow!
It’s a cherished symbol of Polish culinary heritage. The cheese, with its unique flavor and intricate patterns, represents centuries of tradition and craftsmanship.
It’s one of our absalote favorite things to eat whenever we head south into the mountains and the town of Zakopane. We get it fresh of the grill with a dollop of cranberrry, or in a restaurant as a starter. Everyone visiting should give it a try!
This guide will explore the history of Oscypek, the process of making it, the best season to enjoy it, where to buy it, and what to expect from its taste…
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This article is just one part of our complete guide to Zakopane
What’s in this guide to Oscypek cheese?
The history of Oscypek
Oscypek dates back to the 15th century, which is when it was first made in the Tatra Mountains of southern Poland.
This region, characterized by its rugged terrain and harsh climate, was historically inhabited by the Goral people, a group of highland shepherds.
The Gorals developed Oscypek as a way to preserve milk during the summer months when their sheep grazed on the mountain pastures, or “halas.”
The cheese-making traditions of the Gorals have been passed down through generations, with each family adding its unique touch to the process.
Oscypek was more than just a food product; it was a symbol of the shepherds’ connection to their land and their way of life. The cheese became a staple in the Goral diet, providing a rich source of protein and fat, essential for surviving the harsh mountain winters.
Over time, Oscypek gained recognition beyond the Podhale region. It became a sought-after delicacy across Poland and eventually earned a protected designation of origin (PDO) status from the European Union in 2007.
This status ensures that only cheese produced according to traditional methods in the specified region can be labeled as Oscypek.
How to make Oscypek?
The process of making Oscypek is pretty darn labor-intensive. In fact, it’s widely considered to be an art that requires skill, patience, and a deep understanding of the craft.
The cheese is made primarily from sheep’s milk, although some variations include a small percentage of cow’s milk.
1. Milking and Preparation
- The first step in making Oscypek begins with milking the sheep. The milk is collected early in the morning and immediately filtered to remove any impurities. Traditionally, the milk comes from a specific breed of sheep known as the Polish Mountain Sheep, which is known for its rich, creamy milk.
2. Curdling
- The fresh milk is then heated to around 34-36°C (93-97°F) before rennet, a natural enzyme sourced from the stomach of goats and lambs, is added to curdle the milk. The curdling process takes about 30-40 minutes, after which the curds are cut into small pieces using a wooden tool called a “widły.”
3. Shaping
- Once the curds are formed, they are collected and placed in wooden molds. These molds, often intricately carved, give Oscypek its characteristic spindle shape and decorative patterns. The curds are pressed firmly into the mold, and any excess whey is drained off.
4. Salting and Smoking
- After shaping, the cheese is immersed in a brine solution for several hours. This step not only flavors the cheese but also helps preserve it. The cheese is then cold-smoked over a fire made from spruce or pine wood for several days, giving it its distinctive golden color and smoky flavor.
5. Aging
Once smoked, Oscypek is left to mature for a period ranging from a few days to several weeks, depending on the desired taste and texture. Some cheeses are enjoyed fresh, while others are aged for a more intense flavor.
The best season to eat Oscypek
While Oscypek can be found year-round, the best time to enjoy it is during the late spring and summer months, from May to September. This period, known as the grazing season, is when the sheep are fed on fresh, nutrient-rich grass in the high pastures of the Tatra Mountains. The milk produced during this time is of the highest quality, resulting in cheese with a richer flavor and creamier texture.
Moreover, during the summer, many mountain villages host festivals celebrating traditional Goral culture, where Oscypek is often featured. These festivals provide an excellent opportunity to taste freshly made Oscypek, along with other regional specialties.
Zakopane: Essential travel planning
Book your flights – Krakow Airport is the nearest to Zakopane. Skyscanner is by far the best flights searcher. It can even show the cheapest flights to Krakow from multiple airports in any given month.
Book your hotel – We have a complete guide to the top hotels in Zakopane that we update each year. Booking.com is the best site out there reservations in our humble opinion, offering room upgrades for Genius travellers and generous cancellation policies.
Rent your car – You don’t HAVE to rent a car for a trip to Zakopane but it will give you the freedom to explore the Tatras to the full. Rates also aren’t that high in Poland. Use RentalCars.com to book yours, because they offer generous cancellation periods.
Sort your money – Get a Wise card. We can’t recommend them enough. Zero fees for card transactions, free ATM withdrawals up to 200 quid, and the best app we’ve ever used. We don’t travel without this anymore.
Get insurance – Travel insurance is a must, even for a quick weekend hop to Poland, and ESPECIALLY since Brexit (grr). We’ve got SafetyWing insurance (medical insurance for frequent travellers).
Where to eat/buy Oscypek
Best Places to Buy Oscypek
If you’re planning a trip to Poland and want to experience authentic Oscypek, there are a few places you should definitely visit:
1. Zakopane
- Zakopane is the most famous town in the Tatra Mountains and a major center for Goral culture. The town is dotted with street vendors selling Oscypek, particularly along the bustling Krupówki Street. That’s the first place we go when we want a taste of this local delicacy. You can get it served with a side of cranberry, or just on its own. Pretty much every restaurant in Zakopane also sells the cheese as a starter or a side.
2. Nowy Targ
- Located in the Podhale region, Nowy Targ is home to one of the largest open-air markets in southern Poland. Every Thursday, the market comes alive with vendors selling a variety of goods, including Oscypek. This market is an excellent place to find authentic, handmade Oscypek directly from local producers.
3. Kościelisko
- A small village near Zakopane, Kościelisko is known for its picturesque landscapes and rich Goral traditions. The village is a great place to explore if you’re looking for a more intimate, off-the-beaten-path experience. Local shepherds often sell Oscypek directly from their farms, allowing you to taste cheese that is as fresh as it gets.
4. Białka Tatrzańska
Białka Tatrzańska is a popular tourist destination, especially in winter, known for its ski resorts and thermal baths. It’s also a good place to buy Oscypek, with many local shops offering a variety of cheeses, including Oscypek, bryndza, and bundz.
What does Oscypek taste like?
Oscypek is a cheese like no other, with a complex flavor profile that reflects its traditional production methods and the natural environment of the Tatra Mountains.
Oscypek has a firm, slightly springy texture with a smooth, golden-brown rind. The intricate patterns on the cheese, created by the wooden molds, give it an aesthetically pleasing appearance, making it as much a feast for the eyes as for the palate.
The flavor of Oscypek is rich and savory, with a pronounced smokiness that sets it apart from other cheeses. The smoky notes are balanced by a slight saltiness and a hint of sweetness from the sheep’s milk. As the cheese ages, the flavors become more concentrated, resulting in a more intense, nutty taste.
The cheese is typically paired with something sweet on the side. Most commonly that’s cranberry sauce but lingonberry preserve also works well.
The unique designs of Oscypek cheese
One of the most striking features of Oscypek cheese is its intricate and distinctive design. These designs are not just decorative; they are deeply rooted in the traditions and craftsmanship of the Goral people, reflecting both cultural significance and the skill of the cheesemakers.
Oscypek is shaped using specially carved wooden molds called oscypiorka.
These molds are often handcrafted and passed down through generations, each one featuring unique patterns that have been carefully carved by hand.
The designs typically include geometric shapes, such as circles, diamonds, and chevrons, which are pressed into the cheese during the molding process.
The designs on Oscypek are not random; they often carry symbolic meanings related to the natural world, the shepherds’ way of life, and the cultural heritage of the region.
For example, certain patterns might represent mountain peaks, sheep’s wool, or traditional Goral embroidery motifs.
The craftsmanship involved in creating these molds and transferring the intricate designs onto the cheese is a testament to the cheesemaker’s skill and attention to detail.
No, Oscypek cheese isn’t strictly vegetarian since it’s made using rennet, an enzyme sourced from the stomach lining of young animals. Using rennet is also compulsory – it’s laid down that it must be done this way by local food production bylaws, to retain the traditional way of making the cheese in the highlands.
Oscypek has a distinctly smoky flavor that comes from smoking the cheese over spruce and pine woods over the course of several days. It’s also noticeably chewier than most other cheeses.
