This is a list ofcheeses fromPoland. The history ofcheesemaking in Poland goes back to 5500 BC, when cheese similar tomozzarella was produced inNeolithic times inKujawy (north-central Poland).[1][2]
Poland is the 6th largestcheese producer in the world and has the 18th highest cheese consumption.Marek Kosmulski described over 600 types of Polish cheeses manufactured between 1948 and 2019.[3]
Some Polish cheeses are protected byEuropean Union law as regional products.
| Name | Image | Region | Description |
|---|---|---|---|
| Bałtycki | Polishbrand of cheese.[4] | ||
| Bryndza |  | Sheep milk cheese made inPoland,Slovakia.[5] Recipes differ slightly across the countries.[6] | |
| Bryndza Podhalańska | Podhale region. | Polish variety of the soft cheesebryndza. It is prepared with sheep milk and was registered in the European Union's Register of protected designations of origin and protected geographical indications on June 11, 2007[7] as aProtected Designation of Origin (PDO). | |
| Bundz | Traditionally produced inPodhale. | Asheep milk cheese. | |
| Bursztyn | A brand of cheese.[8] It is a mature cheese similar toGruyere. | ||
| Edamski | Mazuria. | A rennet cheese based on DutchEdammer. | |
| Farmer cheese |  | In Poland, farmer cheese is similar in consistency tocottage cheese.[9] The cheese is formed into a loaf.[9] It is sometimes referred to as "pot cheese."[10] | |
| Gołka |  | Silesian Voivodeship. | Similar tooscypek, but made withmilk fromcattle. |
| Gryficki | Gryfice Dairy, province ofSzczecin.[11] | Production began in 1973.[11] | |
| Hauskyjza |  | Wielkopolska,Pomerania,Kuyavia, andSilesia. | Foodstuff made ofcottage cheese,caraway and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor and tacky consistency, and then warmed and fried. |
| Kortowski[12] | |||
| Koryciński |  | Podlaskie Voivodeship in eastern Poland. | Hard yellow cheese made from cows' milk. Named after the town ofKorycin. |
| Królewski | NorthwesternMasovia. | "Royal cheese"; similar in taste and appearance to Swiss Emmental. | |
| Liliput | Wielkopolska. | A cows' milk cheese.[13] | |
| Lechicki | Known in Poland as Brochocki cheese, which derives from the name of the farmer who began producing it. | ||
| Łowicki[14] | |||
| Lubuski | |||
| Mazurski | A brand of cheese. | ||
| Morski | Mild, semi-soft cheese made from pasteurized cow's milk. Melts well, often used as a table cheese. | ||
| Oscypek |  | Made exclusively in theTatra Mountains region of Poland. | Smokedsheep milk cheese. There is also a smaller form calledredykołka, known as the 'younger sister' of oscypek. |
| Przeworski | A rennet cheese, classified as ripening, produced from cow's milk and an infusion of mint and marjoram. It has a delicately spicy taste and an aroma of herbs. Named after the town of Przeworsk in the Subcarpathian Voivodeship. | ||
| Radamer | FromPolesie. | A cows' milk cheese, with Dutch and Swiss influence.[15] | |
| Redykołka | Produced in thePodhale region. | Sometimes known as the "younger sister" ofOscypek and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths. | |
| Rokpol |  | Wielkopolska. | Polishblue cheese similar toDanish blue cheeses. The name derives fromRoquefort and suggests that it is a PolishRoquefort, however, it is made with cows' milk.[16] |
| Słupski chłopczyk | Produced inSłupsk. | ACamembert-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013. | |
| Twaróg |  | Also known asser biały.[17] Pictured is Polish twaróg in the traditional wedge shape. | |
| Tylżycki | Mazuria.[18] | A yellow cheese made from cow's milk. A semi-hard cheese that is a variety ofTilsiter.[19] | |
| Wielkopolski ser smażony |  | Wielkopolska. | A fried cheese served as a dip similar to fondue.[20] |
| Zamojski | |||
| Zgorzelecki | A semi-hard, yellow cheese made fromcows' milk. |
Media related toCheese from Poland at Wikimedia Commons| Types | |
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| Miscellaneous | |
