Food

Podhale is a land where flavors have deep roots, and each dish is a story of tradition and nature. While hiking in the Tatra Mountains, sooner or later you’ll come across highland cheeses, made for generations in shepherd’s huts, according to the same recipes passed down from generation to generation. Among them are four true gems: oscypek, korboce, bunc, and bryndza. Each has its own unique character, flavor, and presentation, capable of enchanting even the most discerning palates. 🟡 Oscypek – the golden symbol of Podhale Oscypek is the king of highland cheeses and a symbol of Zakopane. Its spindle-shaped shape, golden rind, and aroma immediately evoke mountain shepherd’s huts. It’s a hard cheese, made primarily from sheep’s milk, sometimes with the addition of cow’s milk. The entire process—from shaping to smoking—is an art requiring experience and patience. After shaping, the cheese is brined and then smoked in a smokehouse, where it develops its distinctive flavor and color in alder, pine, or spruce wood smoke. What does oscypek taste like? Distinct, salty, with a hint of smokiness, yet delicate and springy on the inside. It’s most often eaten warm – grilled or baked, with cranberry jam. This combination of sweet and salty is a classic worth trying at least once. Oscypek is also delicious cold – thinly sliced and served with nuts and dried fruit. 🧶 Korboce – cheese braids with character Although oscypek reigns supreme among tourists, it’s worth getting to know its “younger sibling” – korboce. These long, braided braids of steamed cheese are delightful not only for their taste but also for their appearance. Made from sheep’s or mixed milk, their secret lies in the proper stretching of the cheese until it becomes elastic and soft. Korboce can be either natural, white, or smoked, resulting in two completely different flavors. How to serve them? They’re most often treated as a snack—perfect with beer, wine, or simply as a snack during a feast. They also pair well with salads, cut into smaller strips. 🌿 Bunc – a delicacy straight from the mountain pastures If you enjoy subtle flavors, Bunc will be a hit. This fresh, soft sheep’s cheese is delicate, slightly sweet, and pleasantly milky. It’s made very simply – from sour milk, which is heated and drained. It’s the whey left after Bunc production that is used to make Żentyca – another Podhale delicacy. Bunc tastes best on a slice of fresh bread with tomato and chives. It can also be added to salads or served sweet with honey and nuts. 🥣 Bryndza – a creamy mountain classic Bryndza is the complete opposite of bunc. It has an unmistakable character – a spicy, slightly salty taste and an intense aroma. It’s made from mature sheep’s cheese, which is crumbled and mixed with salt until it reaches a smooth, creamy consistency. Bryndza is most often eaten on a slice of bread with onion, but it is also perfect as a filling for dumplings or as a base for sandwich spreads and dips. 🍇 What should you pair highland cheeses with to bring out their flavor? ❄️ Why is it worth trying these cheeses? Because it’s more than just food—it’s a taste of tradition, history, and mountain life. Each of these cheeses tells a different story. Oscypek is a symbol of Podhale, protected by the EU Protected Designation of Origin certificate, meaning that true oscypek can only be made here—in the mountain pastures of the Tatra Mountains and Podhale, during a specific sheep-grazing season, which lasts from May to September. Korboce showcases the creativity of the highlanders, bunc their simplicity and naturalness, and bryndza their distinctive character, impossible to imitate. Try them all and experience the true taste of Podhale – not the tourist version, but the authentic version you won’t find anywhere else.