Oschtjepka is a Slovakian supple and elastic, semi-hard cheese of round shape with natural rind. This cheese has been made for centuries in the Carpathian Mountains. The method of production is quite simple. A mixture of cow's and sheep's milk is pressed into balls and hung to dry from the ceilings of mountain chalets. Once dry, the cheese develops a hard rind on the outside and firm texture on the inside. The cheese has a sweet flavour and the period of ripening is two to three months. It is often used as a topping cheese or relished as a table cheese.
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