Oscypek - Traditional Polish Smoked Cheese

Ingredients

Sheep's milk

2 liters

Salt

1 tablespoon (for milk) + 200g (for brine solution)

Brine solution

1 liter of water mixed with 100g of salt (10% saltwater)

Wood chips

1 cup (for smoking)

Wooden forms

as needed for shaping the cheese

Instructions

1. In a large pot, gently heat the sheep's milk over medium heat until it reaches 32°C (90°F). Stir occasionally to prevent scorching.
2. Add 1 tablespoon of salt to the milk, stirring until completely dissolved. Allow the milk to cool to 30°C (86°F).
3. Carefully pour the milk into the wooden forms, pressing down firmly to remove excess whey and ensure the cheese is packed tightly.
4. Let the filled forms sit at room temperature for 2 hours to allow for initial setting.
5. After 2 hours, transfer the forms to a cool place (around 10°C or 50°F) and let them rest for 24 hours to develop flavor and texture.
6. Remove the cheese from the forms and submerge it in a brine solution (1 liter of water mixed with 100g of salt) for 24 hours to enhance flavor and preservation.
7. After brining, take the cheese out and let it air dry on a rack for 2-3 days in a cool, dry place, allowing the outer skin to form.
8. Prepare your smoker by adding wood chips and heating it to a temperature between 20-25°C (68-77°F).
9. Smoke the Oscypek for 2 hours, turning occasionally to ensure even exposure to the smoke.
10. Once smoked, remove the Oscypek from the smoker and let it cool completely before slicing.