Oscypek or Smoked Cheese , a traditional Polish smoked cheese made from sheep's milk , renowned for its unique flavor and texture you can cooking it in 30 hrs .

Learn about its origins, how it's made, and find delicious recipes and serving suggestions, including grilling techniques and pairing ideas. Dive into the world of Oscypek and elevate your cheese experience!

Here's a basic recipe for making Oscypek-style smoked cheese at home:

Ingredients:

  - 2 liters of sheep's milk

  - 1/4 teaspoon of calcium chloride (optional, for pasteurized milk)

  - 1/8 teaspoon of mesophilic starter culture

  - 1/8 teaspoon of liquid rennet diluted in 1/4 cup of cool, non-chlorinated water

  - Cheese salt (to taste)

  - Cheese wax (for aging, optional)

Equipment:

  - Large stainless steel pot

  - Thermometer

  - Cheese mold

  - Cheese press

  - Cheese mat

  - Cheese wax brush

Instructions:

1- Heat the milk: Pour the sheep's milk into a large stainless steel pot and heat it slowly to 32°C (90°F), stirring gently.

2- Add culture and rennet: Sprinkle the mesophilic starter culture over the surface of the milk and let it rehydrate for 1-2 minutes. Then, stir it into the milk using an up-and-down motion. Next, add the diluted rennet and stir gently for 1 minute.

3- Allow curds to form: Cover the pot and let it sit at room temperature (around 20-22°C or 68-72°F) for 1-2 hours, or until a clean break is achieved. The curd should be firm enough to cut cleanly with a knife.

4- Cut and cook the curds: Cut the curds into small cubes (about 1/4 inch) and let them rest for 5 minutes. Then, slowly heat the curds to 39°C (102°F) over 30-40 minutes, stirring gently.

5- Drain and mold the cheese: Line a cheese mold with cheesecloth and carefully transfer the curds into the mold. Press the curds at 5 kg (11 lbs) for 20 minutes, then flip the cheese and press at 10 kg (22 lbs) for 12 hours, or until the cheese is firm.

6- Remove from mold and brine: Remove the cheese from the mold and brine it in a 20% brine solution for 12 hours, flipping the cheese halfway through.

7- Air dry and smoke: Pat the cheese dry with a clean cloth and let it air dry at room temperature for 2-3 days, or until the surface is dry to the touch. Then, cold smoke the cheese for 2-3 hours, using wood chips like beech or juniper.

8- Age the cheese (optional): If you prefer a more intense flavor, you can age the cheese for 2-4 months in a cool, humid environment (10-14°C or 50-57°F) wrapped in cheese wax.

9- Serve: Oscypek is traditionally served grilled or pan-fried until golden and crispy on the outside. Enjoy!

Nutritional Values:

Here's an approximate breakdown of the nutritional values for the ingredients used in the Oscypek recipe:

Sheep's Milk (per 100g):

  - Calories: 108 kcal

  - Protein: 5.98g

  - Fat: 7.45g

  - Carbohydrates: 4.6g

  - Calcium: 170mg

benefits:

  - Rich in protein, which is essential for muscle growth and repair.

  - Contains healthy fats, including omega-3 fatty acids, which are beneficial for heart health.

  - High in calcium, important for bone health and muscle function.

  - Provides vitamins such as vitamin D, which is crucial for calcium absorption.

Calcium Chloride (per 1/4 teaspoon):

  - Negligible caloric value

  - Negligible nutritional content

benefits:

  - Helps maintain the firmness of the curds, resulting in a better-textured cheese.  -

Mesophilic Starter Culture (per 1/8 teaspoon):

  - Negligible caloric value

  - Negligible nutritional content

benefits:

  - Contains beneficial bacteria that help ferment the milk, giving the cheese its characteristic flavor and texture.

  - May contribute to gut health by promoting the growth of beneficial bacteria in the digestive system.

Liquid Rennet (per 1/8 teaspoon):

  - Negligible caloric value

  - Negligible nutritional content

benefits:

  - Essential for coagulating the milk and forming curds, necessary for cheese-making.

Cheese Salt (per taste):

  - Negligible caloric value

  - Negligible nutritional content

benefits:

  - Flavor Enhancement: Cheese salt helps to enhance the overall flavor of the cheese, making it more palatable and flavorful.

  - Texture Improvement: It aids in controlling the moisture content and texture of the cheese, contributing to a desirable consistency.

  - Preservation: Salt acts as a preservative by inhibiting the growth of harmful bacteria, thus extending the shelf life of cheese.

  - Sodium Content: While it’s beneficial for flavor and preservation, it’s important to monitor sodium intake, as excessive consumption can contribute to health issues like high blood pressure.

Please note that these values are approximate and can vary based on the specific brands and varieties of ingredients used.