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Cheese from Poland, Podhale and nearby Carpathian districts
Unpasteurised sheep milk, with up to 40% cow milk, is soured, set with rennet in a traditional barrel (puciera) and ground into grains; the curd is pounded by hand and formed in special moulds into miniature animals, birds, hearts or spindles. The figures are brined up to a day, dried and cold-smoked for 3 to 7 days in the shepherd's hut.
| Sheep milk (Polish Mountain Sheep breed), unpasteurised | Ewes eat only fresh pasture plants during the season[oj-redyk2009] |
| Cow milk (Polish Red breed)Up to 40% of the milk | [oj-redyk2009] |
| Rennet | [oj-redyk2009] |
| Brine | Cheeses soak up to 24 h[oj-redyk2009] |
| Cold smoke | Smoke chambers on wooden shelves (komorniki) in the roof-space of the hut, usually on the wall or by the hearth[oj-redyk2009] |
| Starter | spontaneous souring of the raw milk, then rennet |
Total time across the recorded steps: 4.5 days – 9 days
What changes: Starting material: raw milk of mountain sheep, with some cow milk allowed
Made only in the grazing season (May to September), in huts on the mountain pastures where the sheep graze.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unpasteurised sheep milk, with up to 40% cow milk, is soured, set with rennet in a traditional barrel (puciera) and ground into grains; the curd is pounded by hand and formed in special moulds into miniature animals, birds, hearts or spindles. The figures are brined up to a day, dried and cold-smoked for 3 to 7 days in the shepherd's hut. Made in 9 steps over 4.5 days – 9 days. The longest step, cold-smoke under the hut roof, takes 3–7 days (European Commission 2009). Lactococcus lactis and Leuconostoc mesenteroides and Lacticaseibacillus casei, Limosilactobacillus fermentum and Lactobacillus acidophilus do most of the fermenting.
| Main step | 3–7 daysSet[oj-redyk2009] | Cold-smoke under the hut roof |
|---|---|---|
| Temperature | 30 °CReported[paciorek2001] | Rennet and set in the puciera |
Redykołka is made in the same huts and the same way as oscypek, but from small amounts of curd pressed into miniature figures of 30–300 g rather than the large oscypek spindle. Its shapes come from its use as a gift.
Redykołka is made from unpasteurised milk and ripens only during a few days of smoking. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: Staphylococcus aureus (DNA in all three redykołka samples); Listeria monocytogenes (DNA in one of three redykołka samples).
Every number is labelled with how it is known. How this atlas is made
The cheese came to Podhale with Wallachian shepherds. The specification cites the 1416 charter of Ochotnica, granted to Dawid Wołoch, as an early record of cheese-making in the region, and a 1748 instruction from the Ślemień estate as the first detailed account of making cheese in shepherd huts. Redykołki were given away free when the flocks returned home from the pastures (the "redyk"), most often to children. By tradition the figures are made, sold and given in pairs, and cheese doves and cockerels decorated wedding branches and the tops of harvest wreaths. The EU entered the name in its register as a PDO by Commission Regulation (EC) No 1176/2009 of 30 November 2009.
