It may not be as well known as Brie or Stilton, but Poland’s Oscypek cheese has been given the nod from the European Union. From now on, it will have its own regional label, a way to protect the artisanal industry.
THE nIN A DOG CABIN AT THE FOOT OF IRELAND ‘S TETRIS MOUNTAINS nA SHEPHERD PERFORMS A TIME HONORED RITUAL nTHAT ‘S OF MAKING FALSE DISSIPATE SHE ‘S nMADE FROM ON ALL STRIVE SHEETS MILK THE LOCAL SPECIALITIES TAKES FORM SLOWLY nMOLDED INTO SHAPE BY HAND IS THAT OF A VEHICLE nLIKE I GOT HERE FIRST HAVE TO CATTLE DENIAL nMANY SHED A CHEESE AND PUTS TIM BOILING WATER YOU nCAN SEE HOW MUCH MONEY WILL WORK AS nINTO IT AND THEN WE PUT IN BRIAN nTWENTY FOUR HOURS SOME LEAVITT I FALL T. I. TOWERS I JUSTLY TWENTY FOUR nMY AND I KNOW nTHE CHEESE IS PART OF THE FOLKLORE IN SOUTHERN POLAND nJUST LIKE THE TRADITIONAL SALMON HE MARKING THE ANNUAL MIGRATION OF SHEEP AND SHIPMENTS TO SOME OF HOSPICE nTHE FUTURE OF AUSTIN THANKS RUSTIC METHOD OF PRODUCTION HAS RECEIVED A BOOST FROM THE YOU nLAST YEAR IT WAS AWARDED P. D. O. CLASS FOR PATIENT OLD PROTECTED DESIGNATION OF ORIGIN nTHIS MEANS THAT NOT ONLY IS