(37) Wielkopolski ser smażony, fried cheese from the west of Poland.

To continue on the Polish scheme, I will describe a lovely speciality from the west of Poland below following my usual method.

Of course, I would recommend you to support democracy…

Somewhere in France.

History

It is said that following population movement from Western and South-Western Europe to the present area of Wielkopolska at the end of the eighteenth century, it is highly likely that the practice of frying cheese was started. These people mixed with settlers from Branderburg, farmers at heart, and they created an agriculture based on high level of cattle farming, with complementary agriculture that was to prove beneficial to the industry as feed.

Then fresh curd cheese was made to use the overflowing milk, and this is turn was fried for preservation. It was cited in many books, most notably in 1899 and 1904 when recipes described the best way to make it and to enjoy it; it went on in the same way in 1931 and 1992.

The custom of the cheese perdured and endured through time, even with all the government or regime changes. It gained PGI status in 2009.

Area of production

The area of production of this cheese is the whole of the “voivodship of Wielkopolska”, or the “Province of Greater Poland”, in west-central Poland. It is very rural and relatively flat with some hills and forested area in the west, the main town is Poznan in the middle of the province.

One fifth of the area is made of wetlands while a quarter is forested, the rest is predominantly agricultural land. The climate is continental with a good oceanic influence, temperatures are still low in winter with around 2 months of snow presence, however, the area is very good for the flora with the longest growing season in the country. Rainfall is good, even though it is better in the west as are the temperatures, due to the prevalence of westerly wind.

Method of production

The milk is produced within the area of production and checked for quality without relevance as to feed or breed. The milk is stored raw at a maximum temperature of 6oc for up to 24 hours. The milk is skimmed by centrifuge in order to obtain a fat content of 1% or below. It is then pasteurised, 70 to 75oc for at least 30 seconds, and then starter culture, containing lactic streptococci, is added. It is brought up to 20 to 23oc for souring

Once the desired acidity level is reached the milk is brought up to a temperature of 32 or 33oc for 2 hours. The resulting curds are then cut down and gently stirred. When the cheesemaker is satisfied, the whey is eliminated by drainage and the curds are then pressed for further drainage at a temperature of 20oc until the water content reach 64%.

The block of curds is then crumbled and spread on metal sheets where it is matured for 2 to 3 days at a temperature of 16 to 27oc. At the end of the process the mass of curds smells due to the natural decomposition of the albumen and its look is glassy; up to 25% of the mass can be unmatured.

When ready, the curds are assembled into a shape with the addition of butter, salt, and possibly caraway if desired, for frying at a temperature of at least 90oc for 15 minutes; only these natural products are allowed. Only when hot can the cheese be moulded into a particular shape, and then it is packed with the producer’s label clearly visible.

Look, feel, and taste

This cheese can have many shapes and looks, the package would indicate its producer. It is elastic but easily cut, its aroma is lactic and sharp. The taste is a mixture of wet hay, mushroom from undergrowth, and yeast, with some acidity and sharpness; it is strong and pungent.

Safe keeping

To be consumed within a few days, wrap in cheese paper with cling film, keep in refrigerator.

Statistics

29826Km2 production area.

And remember, give life to your taste buds, and above all, enjoy real cheese.