PolishOrigins(TM) Forum

Re: Sheep's milk cheese making in Podhale

SSA — Wed Mar 06, 2019 8:21 am

Author: SSA

Posted: Wed Mar 06, 2019 8:21 am

Aga,

Thank you so much for the information, it is very much appreciated!

Re: Sheep's milk cheese making in Podhale

Agnieszka Pawlus — Fri Jan 18, 2019 2:05 pm

Author: Agnieszka Pawlus

Posted: Fri Jan 18, 2019 2:05 pm

SSA,
From you rdescription of the cheese similar to queso fresco, I think that it might be "bundz". It is made from sheep's milk, the first phase of production is the same as oscypek: heating the milk with the animal rennet to separate milk into solid curds. Then it is drained on the canvas in the form of large lumps. it is soft and has delicate taste.

it looks like this: https://www.google.com/search?q=bundz&rlz=1C1CHWL_plPL739PL739&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiMs8jBgfjfAhXRZFAKHVFkB1EQ_AUIDigB&biw=1517&bih=695

The forms on the picture: I think that the heart shaped forms are to make the redykołka cheese: https://en.wikipedia.org/wiki/Redyko%C5%82ka
It looks like this: https://www.pinterest.fr/pin/367184175853306106/

The rim on the right is definitely to make the oscypek.
Here is a great video about the production of oscypek (with English subtitles! Check the menu on the right, bottom corner):

[html-link]

Cheese Molds

SSA — Fri Jan 18, 2019 10:39 am

Author: SSA

Posted: Fri Jan 18, 2019 10:39 am

I've been trying to research the wooden molds used to make Polish cheese, specifically Oscypek. I believe I have an Oscypek mold that was handed down to me several years ago. As far as I can date it back, it might have been my 2nd Great Grandmother's.

I've heard stories of the cheeses and sausages my Grandfather would make. He was well known for a salty cheese made with sheep's milk - I've been told it was much like queso fresco. Any idea what kind of Polish cheese this might be?

I'm including a picture of the molds. If anyone has any information/history to share on the molds, the information would be greatly appreciated.

Re: Sheep's milk cheese making in Podhale

Bill Rushin — Tue Jul 03, 2012 6:37 am

Author: Bill Rushin

Posted: Tue Jul 03, 2012 6:37 am

Yummy Oscypek from Maria.

Re: Sheep's milk cheese making in Podhale

Georgia — Thu Jun 07, 2012 7:16 pm

Author: Georgia

Posted: Thu Jun 07, 2012 7:16 pm

Thanks, Bill!

I love oscypek! At the market in Zakopane they sell several varieties (low sodium, smoked, not smoked...) and I brought some home.
At one restaurant in Krakow (Chlopiec Jadlo) they serve it as an appetizer. Fried to a golden color and served with a strawberry/cranberry mixture --- absolutely delicious.

Visit Joe and Frank's every time we're in the neighborhood.

Re: Sheep's milk cheese making in Podhale

Bill Rushin — Thu Jun 07, 2012 2:00 pm

Author: Bill Rushin

Posted: Thu Jun 07, 2012 2:00 pm

Glad you enjoyed it. I moved all of these new posts to here to make it easier to follow this cheesy subject.

Goral Cheesemaker photo essay

MDuplaga — Thu Jun 07, 2012 1:15 am

Author: MDuplaga

Posted: Thu Jun 07, 2012 1:15 am

Hi Bill,

Thanks for the two other references to the cheesemaking videos--They are interesting to watch. It looks so peaceful in those beautiful mountains! There were so many other videos of the region, so I enjoy all that I watched.

thanks,
MaryAnne

Re: Gorale Cheesemaker photo essay

Bill Rushin — Wed Jun 06, 2012 5:26 pm

Author: Bill Rushin

Posted: Wed Jun 06, 2012 5:26 pm

MDuplaga wrote:

Brian, Thanks for posting these photos--they are wonderful.

I liked the Mold used on the Cheese-I've never seen anything like that! MaryAnne

MaryAnne, scroll further down in this forum to "Sheep's milk cheese making in Podhale" there is an article of how it is made and pics of the molded smoked cheese. I have included some links also and you can watch a video of it being made.

Bill

Gorale Cheesemaker photo essay

MDuplaga — Wed Jun 06, 2012 3:49 am

Author: MDuplaga

Posted: Wed Jun 06, 2012 3:49 am

Brian,

Thanks for posting these photos--they are wonderful.

I liked the Mold used on the Cheese-I've never seen anything like that!

MaryAnne

Górale cheesemaker photo essay

brianminnie — Mon Jun 04, 2012 12:38 pm

Author: brianminnie

Posted: Mon Jun 04, 2012 12:38 pm

A short overview and 28 photographs of traditional Górale cheese makers: http://www.boston.com/bigpicture/2012/06/100_years_of_handmade_cheese.html

Re: Sheep's milk cheese making in Podhale

goralka — Wed Mar 30, 2011 3:50 pm

Author: goralka

Posted: Wed Mar 30, 2011 3:50 pm

That is so funny! We don't go to the Joe and Franks but I know exactly where it is by I55. I actually got my dog from Archer Puppies (closed now) that was kitty corner from there. For us, there are a few that are closer. My parents are in Burbank, so Hickory Hills is right next door Huge Polish community there. I'm actually on the IL/WI border so it is 100 miles for me to get to their house but the drive is easy highway so I go in often.

Re: Sheep's milk cheese making in Podhale

Bill Rushin — Wed Mar 30, 2011 12:21 am

Author: Bill Rushin

Posted: Wed Mar 30, 2011 12:21 am

The yummy did it. OK I had no idea how close you were to Chi-town. Well you probably know my friends place then-Joe & Frank's Market 7147 W Archer Ave (between Neva Ave & Illinois Route 43) Neighborhood: Garfield Ridge. Your lucky to have all the goodies close by. BTW, my cousin's went to AA Stagg HS and live in Hickory Hills.

Re: Sheep's milk cheese making in Podhale

goralka — Tue Mar 29, 2011 11:14 pm

Author: goralka

Posted: Tue Mar 29, 2011 11:14 pm

Dziekuje bardzo! That is SO VERY SWEET of you! I have to say though, that I drive into the SW Chicago area to visit my parents at least once a month and have easy access so I buy in bulk There are like 4 or 5 Polish stores within a few miles of them. There is one somewhat near where I live currently, but the guy drives into Chicago every Tuesday to pick up his orders, I rather just go and get it myself. Ahhh, what great lengths a Polish girl will go to get some good Polish cheese.

Re: Sheep's milk cheese making in Podhale

Bill Rushin — Tue Mar 29, 2011 2:37 pm

Author: Bill Rushin

Posted: Tue Mar 29, 2011 2:37 pm

Goralka- I have a friend who works in a Polish meat/deli in Chicago. I could ask if he could mail you some.

Re: Sheep's milk cheese making in Podhale

goralka — Mon Mar 28, 2011 8:56 pm

Author: goralka

Posted: Mon Mar 28, 2011 8:56 pm

yummy! my favorite part is the butt end...only thing I have been able to find that is remotely comparable in American markets is Gouda

Oscypek cheese

Bill Rushin — Mon Jan 03, 2011 4:13 pm

Author: Bill Rushin

Posted: Mon Jan 03, 2011 4:13 pm

I think a lot of non Góral Polish members have never heard of our famous cheese call "oscypek".
Oscypek is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. 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 redykolka, known as the 'younger sister' of oscypek.

See how it is made:
http://www.youtube.com/watch?v=SSlEO6Q_KCY&feature=fvw
http://www.youtube.com/watch?v=LS28_MsRXBE&NR=1

Sheep's milk cheese making in Podhale

Ute — Mon Jan 03, 2011 8:57 am

Author: Ute

Posted: Mon Jan 03, 2011 8:57 am

I would like to share an excerpt of an interesting article called 'Community Study of Bialy Dunajec' that addresses the nature of the Podhale village Bialy Dunajec in the early 1930s. Among other subjects, like e.g. flax processing, it describes sheep cheese making in the huts of the high pastures:

CHEESE MAKING. The making of sheeps' milk cheese is carried on during the summer months in the huts of the high pastures. At one of the halas two men look after the flock of 154 sheep and another man makes the cheeses.

The milk is left in a wooded tub about four days. The curd formed during this souring process is stirred from time to time with a wooden instrument. A ladleful of curd is removed, and the cheese maker takes sufficient to make a round ball, moulding and squeezing it into shape with his hands. It is then immersed in a copper cauldron, of shape and size of a large preserving pan, containing moderately hot water. It is suspended from a chain hung from a roof beam over a fire of wood on an open hearth. The smoke from this fire eventually passes through a hole in the gable end of the hut. The temperature of the water is regulated by lengthening or shortening the chain and careful stoking of the fire. Several balls of cheese are put into the cauldron taken out in turn, moulded and squeezed and put back again. Next a twig is passed through the ball and the processes repeated until the ball is of the desired consistency. A carved cheese mould of sycamore wood is pressed round the center of the cheese, the two halves held in position by a wooden band. The projecting ends are worked a little, then a small wooden peg with notched top is inserted in each of the ends. It is again immersed for a few minutes. Mould and pegs are put into the cauldron of water before use. The mould of cheese is removed from the water, the wooden shape carefully taken off and the ends of the cheese are moulded by hand into an elongated cone. The wooden pegs are removed, and after its final immersion in the hot water the cheese is put into a tub of cold water and left for four days. Next it is placed near one of the apertures in the hut wall to dry in a current of air. Finally, it is put on a wooden rack suspended from the roof and left to dry in the smoke of the wood fire for another four days. It is then ready for market, the price being 1.80 Zl. These cheeses will keep for an indefinite period.

Source: Community Study of Bialy Dunajec, Site and Plan, An excerpt from Polish Studies, p. 49 51, Edited by A. Davies, University of Leeds, London, Published by the Le Play Society, 1934.