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What to eat in Poland? Top 8 Polish Cheeses

Last update: Sat Feb 15 2025
TABLE OF CONTENTS

Best Polish Cheese Types

01

Cheese

PODHALE, Poland
4.5
Redykołka
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Redykołka is a small, semi-hard cheese made from half-fat sheep's milk in the Podhale region in Poland. The name derives from the Polish word redyk, meaning a ceremony where sheep are taken to mountain pastures, kept there grazing and brought back down from the mountains.


The cheese is made in unusual shapes of small animals, birds, hearts or spindles. It must not exceed the maximum weight of 300 grams, the smallest one being redykolka in the shape of a spindle and weighing from 30 to 60 grams. It is made from the leftovers in the process of making the famous Polish Oscypek cheese and is regularly confused with it. 
02

Cheese

PODHALE, Poland
4.4
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Bundz is a Polish cheese made from sheep's milk. The cheese is produced in the mountainous regions of the country. It is reminiscent of cottage cheese in flavor and texture, and has a mild, fresh flavor. The remaining whey created in the production of bundz is used for the preparation of a traditional Polish sour beverage called żętyca.

03

Cheese

SILESIAN VOIVODESHIP, Poland
4.4
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Traditionally associated with the region of Silesia, gołka is a smoked Polish cheese that is exclusively made with cow’s milk. It is characterized by its light yellow color, and before it is smoked, it is placed in carved wooden molds that form its typical cylindrical shape and provide a decorative pattern on the rind.


With its delicate taste, smoky flavor, and soft texture, gołka is best paired with fruit preserves and bread.

04

Cheese

LESSER POLAND VOIVODESHIP, Poland
4.3
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This spindle-shaped smoked cheese hailing from the Tatra highlands is made exclusively with salted and unpasteurized milk from the Polish mountain sheep, though sometimes a small amount of cow milk from the Polish Podgórska red cow breed can also be added.


Oscypek is produced from May to September and it is regarded as a traditional product of Poland's southernmost region, Podhale. With its pronounced smokiness and a unique salty and slightly sour flavor with subtle hints of chestnuts, this mildly piquant cheese is best enjoyed grilled, accompanied by cranberry marmalade.

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05
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Bryndza Podhalańska is a unique soft cheese made from the milk of the Polska Owca Górska (Polish Mountain Sheep) breed of sheep, produced in the Nowotarski, Tatrzański and some parts of the Žywiecki districts in Poland.


The cheese can also be made with a mixture of sheep's and cow's milk, where cows must be of the Polska Krowa Czerwona (Polish Red) breed, and the maximum amount of cow's milk used in the process must not exceed 40%. The cheese gets its name from the traditional name for the region - Podhale, where many skillful cheesemakers produce this white, creamy-white or greenish delicacy with an intense, salty and slightly sour flavor.


Since Bryndza Podhalańska is a seasonal product, it is only made from May until September. 
06

Cheese

RADZYŃ PODLASKI, Poland
4.0
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Radamer is the first Polish cheese with holes, produced by Spomlek dairy. Made from cow's milk from Polesie region, the cheese combines elements of both Dutch and Swiss tradition, and it's easily distinguishable by its cherry-sized eyes (holes) that are dispersed throughout the pale yellow paste.


The flavors are nutty and sweet, and the cheese is sold in wheels, quarters, bricks, and slices. There is also a smoked version of Radamer. Interestingly, Radamer is the most awarded Polish cheese.

07

Cheese

SOKÓŁKA COUNTY, Poland
4.0
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Ser koryciński swojski (Rustic, or Local cheese from Korycin) is a unique ripened and salted cheese produced from unpasteurized, full-fat cow's milk in Sokólski County, Podlaskie Province in Poland. The cheese has a specific shape due to the strainers in which it is made - it is flattened and spherical with an elliptical cross-section.


It weighs from 2,5 to 5 kilograms, and on the interior, it has numerous small holes of different sizes dispersed throughout its creamy yellow body. The flavor or Ser koryciński swojski is mild and creamy when fresh, and salty and nutty if matured, and dry, salty and nutty if fully ripe. 
08

Processed Cheese

GREATER POLAND VOIVODESHIP, Poland
3.9
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Wielkopolski ser smażony is a unique fried cheese product from Wielkopolska Voivodship in Poland. It has a homogenous, solid and elastic texture. The cheese varies in color from light cream to yellow, depending on how it is fried and on the quality of butter used.


The taste is intense and sharp, typical for fried cheese. Additionally, caraway seeds may be added to the cheese, and that is the only other variety that can be produced under the protected name 'Wielkopolska fried cheese'. It is made according to a local, traditional recipe typical for the Wielkopolska region since the 18th century when it was probably first made by the settlers who arrived in the western part of the region. 
TABLE OF CONTENTS

Best Polish Cheese Producers

01

Cheese

LOWER SILESIAN VOIVODESHIP, Poland
4.9
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BEST Wańczykówka Cheeses
02
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BEST Groser Grodziskie Sery Cheeses
TABLE OF CONTENTS

Best Polish Cheeses

01

Cheese

LOWER SILESIAN VOIVODESHIP, Poland
4.9
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02
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Polish Cheeses