Oscypek vs Redykołka
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.
Redykołka
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Poland
- Place
- Produced in the Podhale region
Redykołka is a small smoked sheep's milk cheese produced in the Podhale region of Poland. Makers form it from the curd left after larger highland cheeses are shaped, so the pieces stay small. Hearts, wreaths, spindles, and little animals are all traditional shapes. The inside is pale, soft, and elastic, while the outside turns straw colored in the smoke. The taste is salty, lightly spicy, and clearly smoky, and a warm piece smells stronger than a cold one.