Making Oscypek Cheese

[rainingcatzanddogs]

I loved this cheese when I was in this area and am thinking about getting a few sheep, not to eat but for yarn and milking....it is hard to get here in the states. The best I can describe the flavor and texture is as a smoky mozzarella. It has protected trade status with the EU kind of like Champagne is now called prosecco unless it actually comes from the Champagne region.

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[Danil54grl]

Have to admit I have never heard of that type of cheese. I’m curious, is sheep milk naturally homogenized like goats milk? Oh the possibility of making your own Manchego. . .