|Place of origin||Poland|
|Main ingredients||smoked cheese, salt, sheep milk|
|Cookbook: Oscypek Media: Oscypek|
Oscypek, Oszczypek (Polish; plural: oscypki) is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Since 2007 Oscypek is a protected trade name under the EU's Protected Designation of Origin geographical indication.
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.
Oscypek is made using salted sheep's milk, with the addition of cow's milk strictly regulated by the protected recipe. 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.
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.
There is also a smaller form called redykołka, known as the 'younger sister' of oscypek.
- Brined cheese
- Redykołka – The "younger sister" of oscypek
- Bundz – Polish sheep's milk cheese
- Golka – Polish cheese similar to oscypek, but made with milk from cattle
- List of cheeses
- List of smoked foods
- Polish cuisine
- Janusz Górski, Forum Mleczarskie Podręcznik 2012, ISBN 9788393422913, Nathusius Investments, Warsaw 2012, page 48 (Polish)
- "Spor o oštiepok je zo stola, V4 plánuje žalobu na Komisiu" (in Slovak). EurActiv. June 5, 2007. Retrieved May 1, 2008.
- "Scyplawy i twardsy" (in Polish). Tygodnik Powszechny. March 4, 2008. Retrieved June 19, 2008.