List of Polish cheeses

From Infogalactic: the planetary knowledge core
Jump to: navigation, search

This is a list of cheeses from Poland. The history of cheesemaking in Poland reaches 5500 B.C., when cheese similar to mozzarella was produced in Neolithic in Kujawy (north-central Poland).[1][2]

Poland is 6th largest cheese producer in the world and has the 18th highest cheese consumption.

Some Polish cheeses are protected by the European Union law as regional products.

Polish cheeses

Name Image Region Description
Bałtycki A Polish brand of cheese.[3]
Bryndza Chleb z bryndza.jpg A sheep milk cheese made in Poland, Slovakia and Ukraine.[4] Recipes differ slightly across the countries.
Bryndza Podhalańska Podhale region A Polish variety of the soft cheese bryndza. It is prepared with sheep milk and has been registered in the European Union's Register of protected designations of origin and protected geographical indications on June 11, 2007[5] as a Protected Designation of Origin (PDO).
Bundz Traditionally produced in Podhale Sheep milk cheese
Bursztyn A brand of cheese,[6] it's a mature cheese similar to Gruyere
Edamski A Polish brand of cheese.[7]
Farmer cheese Farmer Cheese.jpeg In Poland, farmer cheese is similar in consistency to cottage cheese.[8] The cheese is formed into a loaf.[8] It's sometimes referred to as "pot cheese."[9]
Gołka 135px Similar to oscypek/oštiepok, but made with milk from cattle.
Gryficki Gryfice Dairy, province of Szczecin[10] Production began in 1973.[10]
Hauskyjza 135px A foodstuff made of cottage cheese, carum and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor and tacky consistency, and then warmed and fried.
Kortowski [11]
Koryciński 135px Podlaskie Voivodeship in eastern Poland A hard yellow cheese made from cow's milk named after the town of Korycin.
Królewski Northwestern Masovia Similar in taste and appearance to Swiss Emmental.
Lechicki Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.
Łowicki [12]
Oscypek 135px Made exclusively in the Tatra Mountains region of Poland Smoked sheep milk cheese, there is also a smaller form called redykołka, known as the 'younger sister' of oscypek.
Redykołka Produced in the Podhale region It is sometimes known as the "younger sister" of the Oscypek cheese and the two are occsionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.
Rokpol 135px A Polish blue cheese similar to Danish blue cheeses. The name derives from Roquefort and suggests that it is Polish Roquefort.
Słupski chłopczyk
Twaróg 135px Also known as Quark (cheese). Pictured is Polish twaróg in the traditional wedge shape.
Tylżycki A yellow cheese made from cow's milk, it's semi-hard cheese that is a variety of Tilsiter.[13]
Zgorzelecki Semi-hard, yellow cheese made from cow's milk

See also


  1. "Najstarsze sery świata z Polski" portal Archeowieści.
  2. "Na Kujawach robiono sery już 7 tys. lat temu" Źródło: PAP
  3. "Bałtycki ripening cheese". Retrieved 14 November 2013.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. "Cheese Description: Bryndza". Retrieved 2008-06-11.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. European Commission (2007-06-11). "Commission Regulation (EC) No 642/2007 of 11 June 2007 registering a name in the Register of protected designations of origin and protected geographical indications Bryndza Podhalańska (PDO)". Retrieved 2008-06-10.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. "Bursztyn". Retrieved 14 November 2013.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  7. "Edamski cheese". Retrieved 14 November 2013.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  8. 8.0 8.1 Polish Cooking - Marianna Olszewska Heberle. p. 91.
  9. From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food - Anne Applebaum, Danielle Crittenden. p. 239.
  10. 10.0 10.1 Proceedings from the Annual Marschall Invitational Italian Cheese Seminar
  11. Food Science and Technology Abstracts
  12. Zeszyty naukowe
  13. "Codex International Individual Standard For Tilsiter"

External links