List of Polish cheeses

Last updated

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

Contents

Poland is the 6th largest cheese producer in the world and has the 18th highest cheese consumption. Marek Kosmulski described over 600 types of Polish cheeses manufactured between 1948 and 2019. [3]

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

Polish cheeses

NameImageRegionDescription
BałtyckiPolish brand of cheese. [4]
Bryndza Chleb z bryndza.jpg Sheep milk cheese made in Poland, Slovakia. [5] Recipes differ slightly across the countries. [6]
Bryndza Podhalańska Podhale region.Polish variety of the soft cheese bryndza. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on June 11, 2007 [7] as a Protected Designation of Origin (PDO).
Bundz Traditionally produced in Podhale.A sheep milk cheese.
BursztynA brand of cheese. [8] It is a mature cheese similar to Gruyere.
Edamski Mazuria.A rennet cheese based on Dutch Edammer.
Farmer cheese Farmer Cheese.jpeg In Poland, farmer cheese is similar in consistency to cottage cheese. [9] The cheese is formed into a loaf. [9] It is sometimes referred to as "pot cheese." [10]
Gołka Golka.jpg Silesian Voivodeship.Similar to oscypek, but made with milk from cattle.
GryfickiGryfice Dairy, province of Szczecin. [11] Production began in 1973. [11]
Hauskyjza Ser domowy.jpg Wielkopolska, Pomerania, Kuyavia, and Silesia.Foodstuff made of cottage cheese, caraway 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 [12]
Koryciński SerKorycinski.JPG Podlaskie Voivodeship in eastern Poland.Hard yellow cheese made from cows' milk. Named after the town of Korycin.
KrólewskiNorthwestern Masovia."Royal cheese"; similar in taste and appearance to Swiss Emmental.
Liliput Wielkopolska.A cows' milk cheese. [13]
LechickiKnown in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.
Łowicki [14]
Lubuski
MazurskiA brand of cheese.
MorskiMild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese.
Oscypek Oscypki.jpg 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.
PrzeworskiA rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship.
RadamerFrom Polesie.A cows' milk cheese, with Dutch and Swiss influence. [15]
Redykołka Produced in the Podhale region.Sometimes known as the "younger sister" of Oscypek and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.
Rokpol Ser rokpol.jpg Wielkopolska.Polish blue cheese similar to Danish blue cheeses. The name derives from Roquefort and suggests that it is a Polish Roquefort, however, it is made with cows' milk. [16]
Słupski chłopczykProduced in Słupsk.A Camembert-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013.
Twaróg Twarog.jpg Also known as ser biały. [17] Pictured is Polish twaróg in the traditional wedge shape.
Tylżycki Mazuria. [18] A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of Tilsiter. [19]
Zamojski
ZgorzeleckiA semi-hard, yellow cheese made from cows' milk.

See also

Related Research Articles

<span class="mw-page-title-main">Pierogi</span> Unleavened stuffed pasta of Central and Eastern European origin

Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water.

<span class="mw-page-title-main">Cedynia</span> Place in West Pomeranian Voivodeship, Poland

Cedynia is a small historic town in Poland, and the administrative seat of Gmina Cedynia in Gryfino County, West Pomeranian Voivodeship. It is situated close to the Oder river and the border with Germany. The town is known for the 972 Battle of Cedynia, the first historically recorded battle of Poland.

<span class="mw-page-title-main">Grodzisk Wielkopolski</span> Place in Greater Poland Voivodeship, Poland

Grodzisk Wielkopolski is a town in western Poland, in Greater Poland Voivodeship (Wielkopolskie), with a population of 13,703 (2006). It is 43 kilometres (27 mi) south-west of Poznań, the voivodeship capital. It is the seat of Grodzisk Wielkopolski County, and also of the smaller administrative district called Gmina Grodzisk Wielkopolski. The suffix "Wielkopolski" distinguishes it from the town of Grodzisk Mazowiecki in east-central Poland.

<span class="mw-page-title-main">Kolach (bread)</span> Eastern European bread

Kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various ritual meals. The name originates from the Old Slavonic word kolo (коло) meaning "circle" or "wheel". Korovai is sometimes categorised as a type of kolach.

<span class="mw-page-title-main">Ostrzeszów</span> Place in Greater Poland Voivodeship, Poland

Ostrzeszów is a town in central Poland, in Greater Poland Voivodeship. It is the capital of Ostrzeszów County. The population in 2006 was 14,536 inhabitants. The town is situated around 80 kilometres from Wrocław, 170 km from Katowice and 160 km from Poznań.

<span class="mw-page-title-main">Niemcza</span> Place in Lower Silesian Voivodeship, Poland

Niemcza is a town in Dzierżoniów County, Lower Silesian Voivodeship, in south-western Poland. It is the seat of the administrative district (gmina) called Gmina Niemcza.

<span class="mw-page-title-main">Zwoleń County</span> County in Masovian Voivodeship, Poland

Zwoleń County is a unit of territorial administration and local government (powiat) in Masovian Voivodeship, east-central Poland. It came into being on January 1, 1999, as a result of the Polish local government reforms passed in 1998. Its administrative seat and only town is Zwoleń, which lies 104 kilometres (65 mi) south-east of Warsaw.

<span class="mw-page-title-main">Witkowo</span> Place in Greater Poland Voivodeship, Poland

Witkowo (; is a town in Gniezno County, Greater Poland Voivodeship, Poland, located southeast of Poznań.

<span class="mw-page-title-main">Poręba</span> Place in Silesian Voivodeship, Poland

Poręba is a town in Zawiercie County, Silesian Voivodeship, Poland, with 8,525 inhabitants (2019). The town has the area of 40 km2 (15 sq mi), and lies along National Road Nr. 78; it also has a rail station on a line from Miasteczko Śląskie to Zawiercie. Almost half of Poręba's area (49%) is covered by forests.

Wołuszewo is a village in the administrative district of Gmina Aleksandrów Kujawski, within Aleksandrów County, Kuyavian-Pomeranian Voivodeship, in north-central Poland. It lies 5 kilometres (3 mi) north-east of Aleksandrów Kujawski and 18 km (11 mi) south-east of Toruń. It is located in the historic region of Kuyavia.

<span class="mw-page-title-main">Obwarzanek</span> A kind of Polish bagel

Obwarzanek, or sometimes obarzanek, is a kind of Polish bagel. The name derives from the processing step obwarzanie (parboiling), or dipping in the boiling water. A Russian cognate is baranka.

<span class="mw-page-title-main">Ruchanki</span>

Ruchanki is a flat, oval racuszki from bread dough or sponge cake, hot fried on fat.

<span class="mw-page-title-main">Pampuchy</span> Polish steamed yeast dumpling

Pampuchy are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or bułki na parze are served hot: either sweet or savoury.

Opole cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Opole. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines.

Podlaskie cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Podlaskie. It is a subtype of Polish, Lithuanian and Belarusian cuisine with many similarities to and signs of the influence of neighbouring cuisines.

Lublin cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Lublin. It is a subtype of Polish and Galician cuisine with many similarities to and signs of the influence of neighbouring cuisines.

Świętokrzyskie cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Świętokrzyskie. It is a subtype of Polish and Galician cuisine with many similarities to and signs of the influence of neighbouring cuisines.

<span class="mw-page-title-main">Cebularz</span>

Cebularz is a wheat dough pancake in Polish and Ashkenazi Jewish cuisine, with a diameter of 15-20 cm, topped with diced onion and poppy seed (15-20%), characteristic for Lublin cuisine.

References

  1. ↑ ""Najstarsze sery świata z Polski" portal Archeowieści". Archived from the original on 2013-11-09. Retrieved 2013-11-09.
  2. ↑ "Na Kujawach robiono sery już 7 tys. lat temu" Źródło: PAP
  3. ↑ "Atlas serów polskich : Producenci i nazewnictwo serów w latach 1948–2019" Biblioteka Cyfrowa Politechniki Lubelskiej
  4. ↑ "Bałtycki ripening cheese". Osmozo.pl/. Retrieved 14 November 2013.
  5. ↑ "Cheese Description: Bryndza". Cheese.com. Retrieved 2008-06-11.
  6. ↑ "Bryndza - LeCheese". lecheese.app. Retrieved 2021-08-18.
  7. ↑ 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.
  8. ↑ "Bursztyn". Oldpoland.pl. Archived from the original on 28 November 2014. Retrieved 14 November 2013.
  9. 1 2 Polish Cooking – Marianna Olszewska Heberle. p. 91.
  10. ↑ From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food - Anne Applebaum, Danielle Crittenden. p. 239.
  11. 1 2 Proceedings from the Annual Marschall Invitational Italian Cheese Seminar
  12. ↑ Food Science and Technology Abstracts
  13. ↑ "Ser liliput wielkopolski - Ministerstwo Rolnictwa i Rozwoju Wsi - Portal Gov.pl". Ministerstwo Rolnictwa i Rozwoju Wsi (in Polish). Retrieved 2021-08-18.
  14. ↑ Zeszyty naukowe
  15. ↑ "8 Most Popular Polish Cheeses". www.tasteatlas.com. Retrieved 2021-08-18.
  16. ↑ "Rokpol - LeCheese". lecheese.app. Retrieved 2021-08-18.
  17. ↑ "Twaróg (Polish Farmer's Cheese)". Polish Housewife. 2016-09-25. Retrieved 2021-08-18.
  18. ↑ "Mazurian cuisine". www.poland.travel. Retrieved 2021-08-18.
  19. ↑ "Codex International Individual Standard For Tilsiter"
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.