List of Polish cheeses

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]

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
Name Image Region Description
Bałtycki Polish brand of cheese.[4]
Bryndza Sheep milk cheese made in Poland, Slovakia and Ukraine.[5] Recipes differ slightly across the countries.
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[6] as a Protected Designation of Origin (PDO).
Bundz Traditionally produced in Podhale A sheep milk cheese.
Bursztyn A brand of cheese.[7] It is a mature cheese similar to Gruyere.
Farmer cheese In Poland, farmer cheese is similar in consistency to cottage cheese.[8] The cheese is formed into a loaf.[8] It is sometimes referred to as "pot cheese."[9]
Gołka Similar to oscypek/oštiepok, but made with milk from cattle.
Gryficki Gryfice Dairy, province of Szczecin[10] Production began in 1973.[10]
Hauskyjza 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 [11]
Koryciński Podlaskie Voivodeship in eastern Poland Hard yellow cheese made from cow's milk. Named after the town of Korycin.
Królewski Northwestern Masovia "Royal cheese"; similar in taste and appearance to Swiss Emmental.
Liliput
Lechicki Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it.
Łowicki [12]
Lubuski
Mazurski
Morski Mild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese.
Oscypek 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.
Przeworski
Radamer
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 Polish blue cheese similar to Danish blue cheeses. The name derives from Roquefort and suggests that it is Polish Roquefort.
Słupski chłopczyk Produced in Słupsk A Camembert-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013.
Twaróg Also known as Quark (cheese). Pictured is Polish twaróg in the traditional wedge shape.
Tylżycki A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of Tilsiter.[13]
Zamojski
Zgorzelecki A semi-hard, yellow cheese made from cow's milk
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See also

References
  1. "Najstarsze sery świata z Polski" portal Archeowieści.
  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. 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.
  7. "Bursztyn". Oldpoland.pl. Archived from the original on 28 November 2014. Retrieved 14 November 2013.
  8. 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. 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"
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