Oscypek
Smoked Polish Sheep Cheese
Oscypek is a traditional, smoked cheese made from sheep's milk, originating from the Tatra Mountains region of Poland. It is a protected designation of origin (PDO) product, known for its distinctive spindle shape and firm texture. This recipe outlines the traditional process, which is complex and time-consuming, often requiring specialized equipment and knowledge passed down through generations.
🧂 Ingredients
- 5-10 liters (1.3-2.6 gallons) Fresh sheep's milk(High-quality, unpasteurized sheep's milk is traditional. The exact amount depends on the desired yield and the milk's fat content.)
- Sufficient to coagulate milk Rennet(Animal rennet (lamb or calf) is traditional. Follow manufacturer's instructions for dosage based on milk volume.)
- For brining Salt(Non-iodized salt, such as sea salt or kosher salt. Amount will depend on the brine solution.)
- For brine Water(Clean, non-chlorinated water.)
- For smoking Wood chips or chunks(Hardwood like oak, beech, or alder is preferred for a clean smoke flavor. Avoid resinous woods.)
👨🍳 Instructions
- 1
Warm and Curdle the Milk: Gently heat the sheep's milk in a large pot to approximately 30-35°C (86-95°F). Once the target temperature is reached, remove from heat and add the rennet, stirring gently for about 1 minute to distribute evenly. Cover the pot and let it sit undisturbed for 45-90 minutes, or until a firm curd forms. The curd should pull away cleanly from the sides of the pot when gently pressed.
⏱️ 1.5 - 2 hours - 2
Cut and Heat the Curd: Once the curd is set, cut it into small, pea-sized pieces using a long knife or curd cutter. This releases the whey. Gently heat the curds and whey to around 38-42°C (100-108°F), stirring constantly and gently for 15-30 minutes. This helps to expel more whey and firm up the curds.
⏱️ 20 - 45 minutes - 3
Drain the Whey: Carefully ladle out the whey, leaving the curds in the pot. The curds should now be quite firm and cohesive. You can continue to gently heat the curds over low heat, stirring, for another 15-30 minutes to further expel whey, until they reach a texture that resembles firm cottage cheese or ricotta.
⏱️ 15 - 30 minutes - 4
Shape the Cheese: Transfer the warm curds into cheesecloth-lined molds or traditional wooden oscypek molds. The molds are typically spindle-shaped. Press the curds firmly into the molds, ensuring there are no air pockets. Allow the cheese to drain and cool in the molds for several hours, or overnight, pressing periodically to expel remaining whey.
⏱️ 4 - 12 hours - 5
Brine the Cheese: Prepare a brine solution by dissolving salt in water. A common ratio is about 1 part salt to 4-5 parts water, aiming for a specific gravity of around 1.050-1.080 (approx. 10-15% salt by weight). Submerge the shaped cheeses in the brine. The brining time depends on the size of the cheese and the brine concentration, typically ranging from 30 minutes to several hours. For oscypek, a shorter brine time (e.g., 1-2 hours) is common, as the cheese is then smoked and aged.
⏱️ 1 - 4 hours - 6
Dry and Prepare for Smoking: Remove the cheeses from the brine and pat them dry with clean cloths. Allow them to air dry at room temperature for a few hours, or until the surface feels dry to the touch. This helps to form a pellicle, which improves smoke adhesion and prevents cracking during smoking.
⏱️ 2 - 4 hours - 7
Smoke the Cheese: Prepare your smoker. Traditionally, oscypek is smoked over a slow-burning wood fire. Maintain a smoking temperature of around 20-30°C (68-86°F) for cold smoking. Place the dried cheeses in the smoker, ensuring they do not touch each other. Smoke for 4-8 hours, or until the cheese develops a golden-brown color and a distinct smoky aroma. The smoking process can be done in stages over several days.
⏱️ 4 - 8 hours (or longer, in stages) - 8
Age the Cheese (Optional but Traditional): After smoking, oscypek is often aged for a period to develop its flavor and texture further. Store the cheese in a cool, dry, and well-ventilated place for several days to weeks. The exterior will harden, and the flavor will mature.
⏱️ Several days to weeks
💡 Pro Tips
- ✓The quality of the sheep's milk is paramount to the final flavor and texture of the oscypek.
- ✓Traditional oscypek molds are carved from wood and are essential for achieving the characteristic spindle shape.
- ✓Smoking temperature is crucial. Cold smoking (below 30°C / 86°F) is preferred to avoid melting the cheese.
- ✓Oscypek is often served grilled or pan-fried until golden and slightly softened, typically with a dollop of cranberry jam (żurawina).
- ✓This cheese is a protected designation of origin (PDO) product, meaning only cheese produced in a specific region using traditional methods can be called Oscypek.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Grilled oscypek served with cranberry jam (żurawina) is the most popular serving method.
- Pan-fried oscypek until golden brown.
- Served plain as a firm, salty cheese.