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Cheese from Poland, Podhale and nearby Tatra and Beskid areas
Raw sheep milk, partly soured and mixed with fresh milk, is set with rennet in a wooden vat in a shepherd's hut. The curd is gathered, kneaded and scalded in hot water, shaped on a skewer in carved wooden moulds into a spindle, soaked in brine for up to a day, dried, and cold-smoked for 3–7 days. Made in 8 steps over 4.5 days – 9 days. The longest step, cold-smoke under the hut roof, takes 3–7 days (Application for registration of 'Oscypek' (PD…). Salt is 2.8 % (Drożdż A. 2001). Lactococcus lactis subsp. lactis, nearly 60 % of isolates and the main DGGE band and Lactococcus garvieae, a strong DGGE band in most samples do most of the fermenting.
| Main step | 3–7 daysSet[oj2006][drozdz2001] | Cold-smoke under the hut roof |
|---|---|---|
| Temperature | 36 °CMeasured[drozdz2001] | Set with rennet |
| Salt | 2.8 %Measured[drozdz2001] | Soak in brine |
| Acidity | pH 5.3Measured[drozdz2001] | Cold-smoke under the hut roof |
| At least 60 % of the milk | Raw sheep milk · From the Polish Mountain Sheep breed[oj2006] |
| Raw cow milk, optional · Only from Polish Red cows[oj2006] | |
| Rennet · Commercial rennet in the huts studied[oj2006][drozdz2001] | |
| No starter · The souring comes from the milk's own bacteria[alegria2012] | |
| Salt · As brine[oj2006] | |
| Starter | none; part of the milk is soured at room temperature and mixed with fresh milk |
Total time across the recorded steps: 4.5 days – 9 days
What changes: Soured milk from the night before is mixed with fresh morning milk
The PDO steps are cold souring at room temperature, then warm souring by mixing soured milk with sweet milk; in the huts studied, the morning milk was mixed with the previous evening's. Output: mixed raw milk.
Microbes at work in this step
the milk's own lactic bacteria sour the stored milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Oscypek is made in shepherds' huts from raw sheep milk with no starter, and part of the milk is soured first and mixed with fresh milk. The curd is scalded and kneaded in hot water, which makes it partly plastic, then shaped on a skewer in carved moulds. Cold smoke for 3–7 days finishes it, and it is made only from May to September.
The milk is raw. Salt, cold smoke and the drop in pH are the main hurdles; one study found enterobacteria numbers falling from curd to smoked cheese.
Hazards the sources name: Enterobacteria (one isolate Enterobacter kobei); counts fall from curd to smoked cheese.
Every number is labelled with how it is known. How this atlas is made
The specification dates the first evidence of cheese making in Podhale to the 1416 charter of Ochotnica village and the first exact description of hut cheesemaking to rules of 1748.
