Oscypek from Bacówka U Jancoka is a traditional smoked mountain cheese with Protected Designation of Origin (PDO) status, produced in the Podhale region of southern Poland exclusively during the sheep-grazing season, from spring to early autumn. It is made primarily from sheep’s milk, with a permitted small addition of cow’s milk, following strict traditional methods overseen by a baca, a master highland cheesemaker.

After curdling, the cheese mass is hand-worked, shaped into its distinctive spindle-like form with decorative patterns, and then soaked in brine. The final stage is smoking over wood fire, which gives oscypek its firm texture, golden-yellow color, and characteristic smoky aroma.

The flavor is rich and milky, moderately salty, with layered smoky notes that deepen as the cheese matures. Oscypek from U Jancoka is most often eaten on its own, lightly grilled or warmed, traditionally served with sweet cranberry preserve to balance its savory intensity.

This is not an industrial product but a strictly seasonal, small-batch cheese, directly tied to local pastures, raw materials, and the living heritage of Podhale highland cheesemaking.