Marta Gasienica

My family has smoked oscypek the traditional way for three generations, and my food sessions usually start at our stall on Krupowki before moving to a small workshop nearby where you can see the cheese actually being shaped and smoked. I explain why the recipe is protected and why it only really works with milk from sheep grazing these specific mountain pastures. I also cover kwasnica and a few other highland dishes most visitors never try beyond the cheese. Video works surprisingly well for this, since I can hold the camera close on the cheese as it takes shape rather than just describing the process.