Oscypek is a smoked cheese made of salted sheep’s milk, made exclusively in the Tatra Mountains region of Poland, Slovakia and the Czech Republic. The first mention of cheese production in the Tatra Mountains dates back to the 15th century - in a document from 1416. The flavor of the cheese depends very much on herbs, grass (eaten by the sheep) and the time of year the cheese is made. Some people claim that it tastes best in the spring, because the milk is full of fat. Everything is made by hand by The Gorale (literally, highlanders), a group of indigenous people found along the southern Poland region of Podhale, in the Tatra Mountains. There is also a significant population of Gorale in Chicago, Illinois. The Gorals spend weeks outside their home, living in a small wooden house, while looking after their herd. It is akin to a nomadic life from May to September, and a difficult life as well. They start early in the morning and milk the sheep three times a day. A friend introduced photographer Michal Korta to Baca (the sheep’s master) Wojciech (chief of the working group of Gorals). He spent 3 days documenting the process of producing the traditional Oscypek.
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Impressive photo essay about traditional Tatra Mountain cheese making
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