Oscypek is a smoked, spindle-shaped cheese made from the raw milk of mountain sheep in the Tatra highlands of southern Poland. Pressed by hand into carved wooden moulds that emboss its surface with rosettes and geometric bands, brined and then hung in the rafters of a shepherd's hut to cure over a smoky fire, it is firm, elastic and salty, with a golden, resinous rind and a smoky, savoury, faintly tangy flavour. It carries a European Protected Designation of Origin.