Rennet Sheep Farmer’s Cheese

The Śródborze Cheese Manufacturing is a small, family owned cheese-making facility in the municipality of Baboszewo. Small batches of rennet cow and sheep cheeses are produced there. The offer includes fresh cheeses such as fetka, fetka in oil, halloumi, farmer’s cheese, ricotta, rennet based farmer’s cheese, yogurts, kefirs and aged cheeses. All are hand made from natural ingredients and without any dyes or preservatives.
“Rennet sheep farmer’s cheese” is produced out of milk from sheep that consume natural feed. It only contains sheep milk, bacteria cultures and salt. This farmer’s cheese comes in small wheels that weigh 180-200g and is available for sale as part of the rural retail trade.

The cheese may be spread on a piece of bread or served cut in triangles on a cheese board and accompanied with smoked salmon.
Sheep milk is considered to be very healthy. Despite high fat content, it helps to lower the level of bad cholesterol in the human body. It contains almost twice the amount of protein than cow milk and has more vitamins A, E, C, B6, and B12 as well. Consumption of 100 g of sheep milk satisfies 19% of daily calcium requirement.

Ms. and Mr. Lewandowski moved from Warsaw to the Płońsk county in 2003. In the picturesque Śródborze village they run a small farm. In 2018 they started to raise Friesian milk sheep which, to a certain degree, marked a return to the tradition of this area. As recently as 20 years ago on this and nearby farms, large herds of sheep were raised for their highly valued wool. Nowadays the latter is less sought after, but sheep milk and its byproducts are gaining popularity and garner high prices. The ambition of Ms. and Mr. Lewandowski is to revive the old saying “If one has sheep, one can afford anything”. They hope that thanks to the Śródborze Cheese Manufacturing they can make Mazovian cheeses and yogurt as popular as oscypki — the traditional cheese from the Tatra region.

Manufacturing Process
Sheep milk immediately after milking undergoes thermization and then is cooled to 24 degrees Celsius at which point bacteria cultures are added. Subsequently, the product turns sour in 2.5 hours and rennet is added. After several hours, the curds are delicately poured into moulds and left to drain for about 12 hours, while being turned twice. In the end, the cheese is lightly salted, covered with herbs and is ready for packing.
Maker: The Śródborze Cheese Manufacturing
Location: Śródborze, Baboszewo municipality
Contact: Magdalena Lewandowska, ph. 531 543 188


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