Bosnian smoked cheese vs Oscypek
Bosnian smoked cheese
Facts
- Texture
- Hard
- Rind
- Natural rind
- Country
- Bosnia and Herzegovina
Bosnian smoked cheese is a very dry, hard cheese from Bosnia and Herzegovina. Local names include suhi dimljeni sir and dimljeni sir, which point to a cheese that is smoked and dried. A dark skin covers a pale interior, and the taste is piquant from the smoke and the salt. People eat it with meals rather than as a mild snack. Both home kitchens and dairies make it, so pieces can look a little different from one another.
Oscypek
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Poland
Oscypek is a smoked sheep's milk cheese from Poland, formed in the mountain dairies of the Tatra Mountains. Each piece is a small spindle, with a stamped pattern pressed into the surface before it meets the smoke. The outside turns golden to brown, and the interior stays pale, firm, and elastic. Salt and wood smoke are part of the identity, not extras you can ignore. You can slice it for a board or heat it and eat it while it is soft.