Name
|
Image
|
Region
|
Description
|
Bałtycki
|
|
|
Polish
brand
of cheese.
[4]
|
Bryndza
|
|
|
Sheep milk
cheese made in
Poland
,
Slovakia
.
[5]
Recipes differ slightly across the countries.
[6]
|
Bryndza Podhala?ska
|
|
Podhale
region.
|
Polish variety of the soft cheese
bryndza
. 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 a
Protected Designation of Origin
(PDO).
|
Bundz
|
|
Traditionally produced in
Podhale
.
|
A
sheep milk
cheese.
|
Bursztyn
|
|
|
A brand of cheese.
[8]
It is a mature cheese similar to
Gruyere
.
|
Edamski
|
|
Mazuria
.
|
A rennet cheese based on Dutch
Edammer
.
|
Farmer cheese
|
|
|
In Poland, farmer cheese is similar in consistency to
cottage cheese
.
[9]
The cheese is formed into a loaf.
[9]
It is sometimes referred to as "pot cheese."
[10]
|
Gołka
|
|
Silesian Voivodeship
.
|
Similar to
oscypek
, but made with
milk
from
cattle
.
|
Gryficki
|
|
Gryfice Dairy, province of
Szczecin
.
[11]
|
Production began in 1973.
[11]
|
Hauskyjza
|
|
Wielkopolska
,
Pomerania
,
Kuyavia
, and
Silesia
.
|
Foodstuff made of
cottage 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]
|
|
|
|
Koryci?ski
|
|
Podlaskie Voivodeship
in eastern Poland.
|
Hard yellow cheese made from cows' milk. Named after the town of
Korycin
.
|
Krolewski
|
|
Northwestern
Masovia
.
|
"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 the
Tatra Mountains
region of Poland.
|
Smoked
sheep milk
cheese, there is also a smaller form called
redykołka
, 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
|
|
From
Polesie
.
|
A cows' milk cheese, with Dutch and Swiss influence.
[15]
|
Redykołka
|
|
Produced in the
Podhale
region.
|
Sometimes known as the "younger sister" of
Oscypek
and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.
|
Rokpol
|
|
Wielkopolska
.
|
Polish
blue cheese
similar to
Danish blue cheeses
. The name derives from
Roquefort
and suggests that it is a Polish
Roquefort
, however, it is made with cows' milk.
[16]
|
Słupski chłopczyk
|
|
Produced in
Słupsk
.
|
A
Camembert
-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013.
|
Twarog
|
|
|
Also known as
ser biały
.
[17]
Pictured is Polish twarog in the traditional wedge shape.
|
Tyl?ycki
|
|
Mazuria
.
[18]
|
A yellow cheese made from cow's milk. A semi-hard cheese that is a variety of
Tilsiter
.
[19]
|
Zamojski
|
|
|
|
Zgorzelecki
|
|
|
A semi-hard, yellow cheese made from
cows' milk
.
|