Everyone who has been at least once in Polish mountains especially, if he visited Zakopane and the Polish Tatra Mountains certainly he had to come across oneself with the highland food, so abundant that will fulfill even a biggest glutton, tried Zbojnicki pie, he drank the highland mulled wine in the cool night at the bonfire and he brought the smoked ewe’s milk cheese made in the Tatra Mountains as the souvenir.
Mulled wine zbojnicki
The mulled wine is compulsory drink served in highland bars, inns or in shepherd’s huts into cool autumn evenings. With heating is supposed to heat up, rally Highlanders which are wandering in winter on the Tatra mountain whether Karkonosze are heating up with such drink which prevents colds. And all at the same time deciding is making feel better. Tradition of drinking the mulled wine and the beer with dried fruits, seasoned with honey and spices still appeared for Poland of a gentleman up to the end of XVI century that is in Marcin’s from Urzedow times – of the doctor, the herbalist and the author “Polish armorial” from 1595. This contemporary physician recommended drinking the mulled wine for the warm-up and for strengthening the organism.
Ways to the mulled wine
Today the mulled wine which is forming a relationship with the highland bonfire is also turning up at different varieties and it is being prepared not only of the wine but also of the beer. Every region has its way to the mulled wine, after all classical highland is prepared from 3/4 litre of sweet vine, a 1/2 litre of the bright beer, 30 ml of the rum, 1/2 spoonful of the vanilla sugar, 3-4 carnations. Preparing the mulled wine requires meeting a few conditions. One isn’t allowed to cook mulled wines! They are being heated to the temperature of 140-176 degrees of Fahrenheit (60-80 C. degrees). As the high-grade addition they can serve: vodka, cognac, the rum, grape brandy. It’s good at first to connect nonalcoholic products (spices), and later to add them to the wine. Best “heater” is a ginger but also a cinnamon, a nutmeg or even a black pepper are being added to different versions. Also are being prepared versions with honey, of very wine or of very beer.
Smoked ewe’s milk cheese made in the Tatra Mountains
There is probably no more characteristic of Highlanders and more Polish product, than the smoked ewe’s milk cheese made in the Tatra Mountains. This characteristic cheese of the sheep’s milk has not only a unique taste but also the special shape which lets recognize it without the thought. Podhale is a kingdom of the smoked ewe’s milk cheese made in the Tatra Mountains. In 2005 the smoked ewe’s milk cheese made in the Tatra Mountains was entered on the List of Traditional Products in the category cheeses. Unfortunately of the ones “real” of smoked ewe’s milk cheese made in the Tatra Mountainses is less and less, on account of the entire ceremony of preparing them and sheep, of which breeding also stopped being profitable. The smoked ewe’s milk cheese made in the Tatra Mountains is a hard, smoked sheep’s milk cheese prepared of the salty milk what the specific taste is granting it and is making with regional delicacy. The sheep’s milk cheese belongs to eternal regional products, its history dates back to over five hundred years. He arrived at Podhale together with Vlach shepards, wandering through the Carpatian, towards the end of the fifteenth century.
Manufacturing of smoked ewe’s milk cheese made in the Tatra Mountains
The production of the smoked ewe’s milk cheese made in the Tatra Mountains is being started from milking sheep. It is becoming on the hall and at once the fresh milk is straining through linen. Guarding the fixed temperature is necessary (30-40 degrees of Celsius). A special rennet is being put into the milk and then a half an hour is mixing up. The white in the milk is setting creating compact mass. This mass is being broken to pieces with stick, is brewing with water and when mass will settle is conned with ladle portions and is impressing in the characteristic spindle-like form. Cheese is taking a bath in brine for twenty-four hours so that kill bacteria and take water out of mass. Next cheese is resting week beneath the ceiling and is being subjected to smoking. It is possible to eat ready cheese on its own or to prepare different dishes of it. From the beginning of the February of 2007, the smoked ewe’s milk cheese made in the Tatra Mountains became the product of the European Union and Poland became its formal producer. Calculations are showing that the smoked ewe’s milk cheese made in the Tatra Mountains can become the very precious regional product because its amounts is more or less 700 thousand pieces in the season, lasting since May till the October.