How to make cheese in the Tatra Mountains
• How to make cheese in the Tatra Mountains
A mountainous region called the Tatra Mountains, which is located on the territory of three countries - Poland, Slovakia and the Czech Republic, is different in that you can meet whole flocks of sheep, and purchase real cheese - oshtepok made of salted sheep milk.
Historically, the earliest mention of the local production of cheese found in documents dated 1416 year. Taste quality cheese directly depend on spices, herbs, eaten the sheep, and the time of year. Some people believe that in the spring of tasty cheese as well as milk has a higher fat content.
All the cheese-making process is done manually indigenous to the area in the Tatras Podhale in southern Poland. During the summer, from May to September, they are nomadic and live in small villages, herding his sheep. Working day they start very early, and along with the grazing three times a day milking his sheep. Three days of photographer Michal Korta filmed the entire production cycle of the traditional cheese oshtepok.
Stanislav surpasses Shepherd the flock of sheep to new pasture.
Early in the morning the shepherd gathers the flock.
Stanislav Shepherd tells about the hard life in the mountains.
The usual flock of sheep numbers 300-400, but there are a number of flocks of up to 1200 animals.
Assistant shepherd cuts off the horny part of the hoof sheep.
No matter how strange dogs are invaluable helpers of the Shepherds. They gather the flock following the sheep, and the night guarding them from wolves.
Sheep standing in a pasture.
The men were distracted from work for a short break.
The shepherd looks Wojciech if tourists do not have to sell their cheese.
A sheep and her lamb awaiting medication.
Assistant shepherd gathers the lambs, to give them medicine.
A young sheep after shearing.
Every sheep are sheared apart and watered medicine.
Stanislav carries a large sheep, going to mow it.
Stanislav neatly cuts the adult sheep.
Old scissors are decorative ornament shepherd dwellings.
Jozef and Stanislaw milking sheep in the early morning. Gura often start their working day at 4am.
The entire production process is done manually.
Sheep milk mixed with cow in specific proportions, and then heated.
From pasteurized salted sheep's milk cheese made, which is then washed several times with hot salt water and squeezed by hand.
One group consists of 3-6 cheesemakers Gural.
Cheese mass manually laid out in wooden spindle-shaped forms.
Head shape cheese may vary depending on the manufacturing region.
Then the cheese on one or two nights left in a barrel of brine.
Then the cheese is placed under special wooden hut roof and smoked hot smoke 14 days.
This cheese was manufactured in the traditional spindle-shaped.
ram skull adorns the shepherd hut.
In the evening, the flock is going on a hill near the village of Jaworki.