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Cheese from Poland, Podlaskie
Whole cow milk, raw or since 2024 also pasteurised with a lactic culture, is warmed and set with rennet and a little salt within five hours of milking. The curd is drained and moulded in strainers that give a fluted, flattened ball, rubbed with salt and ripened from 2 days (fresh) to over 14 days (ripe).
| Whole cow milk, raw, or pasteurised with a lactic acid starter culture added | Cheese making must begin no later than five hours after milking ends[koryc-oj2011][koryc-oj2023] |
| Rennet | [koryc-oj2011] |
| Table salt in the milk, plus salt for rubbing the cheese after mouldingabout 3 g for every 10 l of milk | [koryc-oj2011][koryc-oj2023] |
| Spices and herbs such as pepper, dill, caraway, garlic, chives or paprika (optional) | [koryc-oj2023] |
| Starter | none for raw milk; a lactic acid culture where pasteurised milk is used |
Total time across the recorded steps: 2.2 days
What changes: Rennet and a little salt go into warm, fresh whole milk
Making must begin no later than five hours after milking ends. Where pasteurised milk is used, a lactic acid starter culture also goes in.
Microbes at work in this step
Not documented for this step.
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
Whole cow milk, raw or since 2024 also pasteurised with a lactic culture, is warmed and set with rennet and a little salt within five hours of milking. The curd is drained and moulded in strainers that give a fluted, flattened ball, rubbed with salt and ripened from 2 days (fresh) to over 14 days (ripe). Made in 4 steps over 2.2 days. The longest step, ripen, takes at least 2 days (European Commission 2011) and runs at 5–15 °C (Kliks J 2022).
| Main step | at least 2 daysSet[koryc-oj2011][koryc-oj2023] | Ripen |
|---|---|---|
| Temperature | 5–15 °CMeasured[kliks2022] | Ripen |
Moulded in strainers that leave its fluted surface, with salt added to the milk itself as well as rubbed on, and sold fresh after only 2–4 days as well as matured or ripe.
A survey of 45 retail cheeses found coagulase-positive staphylococci in most, enterotoxin in one and Listeria monocytogenes above the EU limit in four, which the authors tie to raw milk and hygiene. The 2024 amendment allows low pasteurisation with a starter culture.
Hazards the sources name: Coagulase-positive staphylococci in 68.9 % of 45 retail cheeses, enterotoxin in one; Listeria monocytogenes above 10^2 cfu/g in four; no Salmonella.
Every number is labelled with how it is known. How this atlas is made
The name was placed on Poland's list of traditional products in 2005, and a Korycin cheese festival has been held every autumn since 2004.
