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 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[7] as a Protected Designation of Origin (PDO).
In Poland, farmer cheese is similar in consistency to cottage cheese.[9] The cheese is formed into a loaf.[9] It is sometimes referred to as "pot cheese."[10]
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.
Smokedsheep milk cheese. There is also a smaller form called redykołka, known as the 'younger sister' of oscypek.
Przeworski
A rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship.
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.
