Of course we couldn’t leave Zakopane without getting an obscene amount of the local smoked goat’s milk cheese, oscypek, which is formed into little logs with geometric shapes molded into them. This is one of the samples we got from a lady in a little hut who let us try her different batches that had been aged for varying lengths to make them more mild or more funky. Oscypek is one of those protected origin foods in the UK, like Champagne in France or Stilton cheese in England, and I love it for its cheese-curd-like squeakiness.

Of course we couldn’t leave Zakopane without getting an obscene amount of the local smoked goat’s milk cheese, oscypek, which is formed into little logs with geometric shapes molded into them. This is one of the samples we got from a lady in a little hut who let us try her different batches that had been aged for varying lengths to make them more mild or more funky. Oscypek is one of those protected origin foods in the UK, like Champagne in France or Stilton cheese in England, and I love it for its cheese-curd-like squeakiness.

Of course we couldn't leave Zakopane without getting an obscene amount of the local smoked goat's milk cheese, oscypek, which is formed into little logs with geometric shapes molded into them. This is one of the samples we got from a lady in a little hut who let us try her different batches that had been aged for varying lengths to make them more mild or more funky. Oscypek is one of those protected origin foods in the UK, like Champagne in France or Stilton cheese in England, and I love it for its cheese-curd-like squeakiness.

Of course we couldn’t leave Zakopane without getting an obscene amount of the local smoked goat’s milk cheese, oscypek, which is formed into little logs with geometric shapes molded into them. This is one of the samples we got from a lady in a little hut who let us try her different batches that had been aged for varying lengths to make them more mild or more funky. Oscypek is one of those protected origin foods in the UK, like Champagne in France or Stilton cheese in England, and I love it for its cheese-curd-like squeakiness.

Photo taken at: Zakopane

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