Oscypek

Method

Heat the milk to 32°C, then add diluted rennet and stir gently for one minute. Allow the milk to set for 30-40 minutes until a clean break is achieved with a knife. Cut the curds into rice-grain sized pieces and slowly heat to 41°C whilst stirring gently over 20 minutes. Drain the curds through muslin, then transfer to a stainless steel bowl and heat to 80°C in a water bath, stirring constantly until the curds become plastic and stringy. Form the hot curds by hand into the traditional oscypek shape (spindle or oval form) whilst wearing food-grade gloves, pressing firmly to remove whey. Cool in cold water, then smoke over oak or beech wood for 2-3 hours until golden brown, or alternatively air-dry for 2-3 days.