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{{short description| |
{{short description|Smoked cheese made of salted sheep milk from the Tatra Mountains of Poland}} |
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{{Use dmy dates|date=September 2023}} |
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{{Infobox |
{{Infobox food |
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| name = Oscypek |
| name = Oscypek |
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| image = Oscypki.jpg |
| image = Oscypki.jpg |
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| alternate_name = |
| alternate_name = |
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| country = [[Poland]] |
| country = [[Poland]] |
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| region = |
| region = [[Podhale]] |
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| creator = |
| creator = |
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| course = |
| course = |
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| type = [[ |
| type = [[Smoked cheese]] |
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| served = |
| served = |
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| main_ingredient = |
| main_ingredient = [[salt]], [[sheep milk]] |
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| variations =With cranberry jam |
| variations = With cranberry jam |
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| calories = 369<ref>{{cite book |title=Tabele składu i wartości odżywczej żywności |date=2017 |publisher=Wydawnictwo Lekarskie PZWL |isbn=978-83-200-5311-1 |pages=95}}</ref> |
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| calories = |
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| other = |
| other = |
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}} |
}} |
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'''Oscypek |
'''Oscypek''' ([[Polish language|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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[[File:Oscypek i zurawina, Poznan.jpg|thumb|upright|left|Oscypek with cranberry]] |
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| ⚫ |
A similar cheese is made in the Slovak Tatra Mountains under the name [[oštiepok]]. The cheeses differ in the ratio of their ingredients, the [[Cheesemaker|cheesemaking process]] and the characteristics of the final product.<ref>{{cite web | publisher = EurActiv |language= |
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==Process and varieties== |
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| ⚫ |
Oscypek is made using salted [[sheep]]'s [[milk]], with the addition of |
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| ⚫ | A similar cheese is made in the Slovak Tatra Mountains under the name [[oštiepok]]. The cheeses differ in the ratio of their ingredients, the [[Cheesemaker|cheesemaking process]] and the characteristics of the final product.<ref>{{cite web | publisher = EurActiv |language=sk |url = http://www.euractiv.sk/ekonomika-a-euro/clanok/spor-o-ostiepok-je-zo-stola-v4-planuje-zalobu-na-komisiu | title = ''Spor o oštiepok je zo stola, V4 plánuje žalobu na Komisiu'' | date = June 5, 2007 |access-date = May 1, 2008}}</ref> 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.<ref>{{Cite web|url=http://www.bbc.com/travel/story/20180327-polands-surprisingly-beautiful-cheese|title=Poland's surprisingly beautiful cheese|last=Mecking|first=Olga|language=en|access-date=2018-10-31}}</ref> |
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| ⚫ | Oscypek is made using salted [[sheep]]'s [[milk]], with the addition of cows' or goats' milk strictly regulated by the protected recipe.<ref>{{Cite web|title=Oscypek - famous Polish smoked cheese|url=https://www.intopoland.com/what-to-see/local-products/oscypek-polish-smoked-cheese.html|access-date=2021-08-18|website=www.intopoland.com}}</ref> [[Pasteurization|Unpasteurized]] salted sheep's milk is first turned into [[cottage cheese]], which is then repeatedly rinsed with boiling water and squeezed. After this, the mass is pressed into wooden, [[spindle (textiles)|spindle]]-shaped forms in decorative shapes. The forms are then placed in a [[brine]]-filled [[barrel]] for a night or two, after which they are placed close to the roof in a special wooden hut and [[Curing (food preservation)|cured]] in hot smoke for up to 14 days.<ref name="Scyplawy i twardsy">{{cite web | publisher = Tygodnik Powszechny |language=pl |url = http://tygodnik.onet.pl/37,0,7224,artykul.html | title = ''Scyplawy i twardsy'' | date = March 4, 2008 |access-date = June 19, 2008}}</ref> |
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==History== |
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The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416. The first recorded recipe for Oscypek was issued in 1748 in the [[Żywiec]] area.<ref name="Scyplawy i twardsy"/> |
The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416. The first recorded recipe for Oscypek was issued in 1748 in the [[Żywiec]] area.<ref name="Scyplawy i twardsy"/> |
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There is also a smaller form called [[redykołka]], known as the 'younger sister' of oscypek. |
There is also a smaller form called [[redykołka]], known as the 'younger sister' of oscypek. |
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Since 14 February 2008 Oscypek has been registered under the European Union [[Protected Designation of Origin]] (PDO).<ref>{{cite web |url=https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:040:0005:0006:EN:PDF |website=eur-lex.europa.eu |title=eAmbrosia – the EU geographical indications register |access-date=19 October 2020}}</ref> |
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<mapframe text="''{{lang|pl|Oscypek}}'' ([[protected geographical indication]]) may be produced only in the [[Nowy Targ County|Nowy Targ]] and [[Tatra County|Tatra]] counties, as well as in parts of the [[Cieszyn County|Cieszyn]], [[Limanowa County|Limanowa]], [[Nowy Sącz County|Nowy Sącz]], [[Sucha Beskidzka County|Sucha Beskidzka]] and [[Żywiec County|Żywiec]] counties in southern Poland. Source: [https://eur-lex.europa.eu/legal-content/EN/TXT/?qid=1532268227171&uri=CELEX:52006XC0802(06) EU document 52006XC0802(06)]" width=250 height=200 zoom=7 latitude=49.5 longitude=20 align=right>[ |
<mapframe text="''{{lang|pl|Oscypek}}'' ([[protected geographical indication]]) may be produced only in the [[Nowy Targ County|Nowy Targ]] and [[Tatra County|Tatra]] counties, as well as in parts of the [[Cieszyn County|Cieszyn]], [[Limanowa County|Limanowa]], [[Nowy Sącz County|Nowy Sącz]], [[Sucha Beskidzka County|Sucha Beskidzka]] and [[Żywiec County|Żywiec]] counties in southern Poland. Source: [https://eur-lex.europa.eu/legal-content/EN/TXT/?qid=1532268227171&uri=CELEX:52006XC0802(06) EU document 52006XC0802(06)]" width=250 height=200 zoom=7 latitude=49.5 longitude=20 align=right>[ |
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{{portal|Food}} |
{{portal|Food}} |
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{{div col|colwidth=30em}} |
{{div col|colwidth=30em}} |
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* {{annotated link|Brined cheese}} |
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* {{annotated link|Bundz}} – Polish sheep's milk cheese |
* {{annotated link|Bundz}} – Polish sheep's milk cheese |
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* {{annotated link|Gołka}} – Polish cheese similar to oscypek, but made with milk from cattle |
* {{annotated link|Gołka}} – Polish cheese similar to oscypek, but made with milk from cattle |
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[[Category:Polish products with protected designation of origin]] |
[[Category:Polish products with protected designation of origin]] |
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[[Category:Cheeses with designation of origin protected in the European Union]] |
[[Category:Cheeses with designation of origin protected in the European Union]] |
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[[Category:Brined cheeses]] |
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[[Category:Stretched-curd cheeses]] |
[[Category:Stretched-curd cheeses]] |
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[[Category:Culture of Lesser Poland Voivodeship]] |
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[[cs:Oštiepok]] |
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[[fr:Oscypek]] |
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[[ru:Оштьепок]] |
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[[simple:Oscypek]] |
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[[sk:Oštiepok]] |
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Traditional Oscypek
| |
| Type | Smoked cheese |
|---|---|
| Place of origin | Poland |
| Region or state | Podhale |
| Main ingredients | salt, sheep milk |
| Variations | With cranberry jam |
Food energy | 369[1] kcal |
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.
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.[2] 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.[3]
Oscypek is made using salted sheep's milk, with the addition of cows' or goats' milk strictly regulated by the protected recipe.[4] Unpasteurized salted sheep's milk is first turned into cottage cheese, which is then repeatedly rinsed with boiling water and squeezed. After this, the mass is pressed into wooden, spindle-shaped forms in decorative shapes. The forms are then placed in a brine-filled barrel for a night or two, after which they are placed close to the roof in a special wooden hut and cured in hot smoke for up to 14 days.[5]
The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416. The first recorded recipe for Oscypek was issued in 1748 in the Żywiec area.[5] There is also a smaller form called redykołka, known as the 'younger sister' of oscypek.
Since 14 February 2008 Oscypek has been registered under the European Union Protected Designation of Origin (PDO).[6]
