Osypek museum| Projekt Raj| Zakopane in Summer| Poland

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Osypek museum| Projekt Raj| Zakopane in Summer| Poland

Oscypek is a hard, smoked sheep cheese made mainly in Podhale. It is made by hand from sheep's milk of Polish Mountain Sheep breeds, sometimes with a small admixture of Polish Red Cow milk, in the period from May to September.

After the sheep are milked, the milk is poured through a linen cloth, called "sata", into a wooden bucket or "purse" to get rid of impurities, such as straw. Then the milk is heated over the fire in the chickpea.

When it reaches the right temperature, it is renneted, "clapped" in highlander style. "Klag", or dried rennet, was made from the stomachs of calves or lambs, preferably those that had not yet eaten grass. He breaks the coagulated milk with a wooden spatula, called a ferula, then adds a little hot water so that the pieces of curd stick together and fall to the bottom of the pan. At this stage, the cheese mass is pressed out of the whey and kneaded into a ball, or "pucy".

The cheese is then steamed several times in hot water, and then, after placing a wooden mold on it, it is given a characteristic spindle shape. For the next 24 hours, the formed oscypek cheese is subjected to a bath in a "broth", ie a strong salt solution, which, by the principle of osmosis, extracts the remaining excess water from the cheese. The last stage is smoking, which takes place on a special shelf under the roof of the shepherd's hut. During the Oscypek Product Show organized by us, you can take part in the entire process described above and see with your own eyes how the most famous highlander cheese is made.

Please find all the links to all Zakopane videos below:

On the way to Zakopane: https://youtu.be/7FwRlX0kJUM

Gubalowka:
https://youtu.be/VxHeHSE9NRg

Zakopane National Cemetery:
https://youtu.be/022dnkYKwyk

Kuprowki Street:
https://youtu.be/i9NXkYojDN4

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