Polish cheesemaking is enjoying a renaissance. Small farmhouse dairies and family producers are reviving old recipes, and their cheeses are winning recognition at competitions in Poland and abroad. Here is where to look for them.
Podlasie — tradition and open space
A region famous for its pastures and dairy traditions. This is where rennet cheeses are matured for weeks, developing a bold, slightly nutty flavour — perfect for a tasting board.
Podhale — highland heritage
Oscypek is one of the few Polish cheeses protected at European Union level. Smoked and decorated with its distinctive pattern, it tastes best with cranberry preserve.
A new generation of cheesemakers
Alongside the classics you will find blue cheeses, long-aged cheeses and bold combinations with herbs. They all share one thing: a short chain from pasture to table.
At Polski Dom, our Polish deli in Łódź, we build cheese boards that tell the story of each region. Ask at the counter where to start — we will be happy to help.