Tucked away in Poland’s beautiful Tatra Mountains lives a 15th-century cheese making tradition that has been passed down from generation to generation.
source/image(PrtSc): Great Big Story
Known as oscypek, the milky, smoky cheese is made entirely by hand by masters called “bacas.” Traditionally, the method is passed from fathers to sons, but Janina Rzepka has worked towards becoming one of the few female masters of the craft.
The intricate process of making oscypek is not easy, but for Rzpepka and other bacas, sharing the cheese of their ancestors with the world makes it totally worth.
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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.
