VOICED: Protecting Poland's prize-winning cheese

In the Tatra Mountains of Poland, a shepherd continues the age-old tradition of making cheese from unpasteurized sheep's milk. This process involves curdling the milk, shaping the cheese, and placing it in brine. The cheese is deeply rooted in Polish folklore and has gained EU PDO classification, ensuring its traditional production methods are preserved. However, not all cheesemakers are optimistic, as EU sanitary checks pose financial challenges, and only a quarter of the cheese is still made traditionally.

What is the traditional method used by shepherds in the Tatra Mountains to make cheese?

How long is the cheese typically left in brine according to the shepherd?

What classification was awarded to the cheese production method in southern Poland?

What impact did the EU classification have on the production of traditional cheese?

What materials are mentioned as being used for tools and shepherds' huts in the cheese-making process?