Both curd cheese and fried cheese produced following the formulation
passed from generation to generation are in great demand in Poland. Beginnings
of milk processing in Poland date back to early 4th century B.C. The need to
secure reserves and problems connected with milk storage required the simplest
measures to be applied in its processing. The first product originating from milk
processing was curd cheese. In the 18th century farmers coming from Germany
and the Netherlands initiated the practice of frying ripened curd cheese in the
Wielkopolska region. When analyzing data on curd cheese production it may be
stated that from 1945 to 2013 commercial production was increasing (except for
the slump after 1990) and export of curd cheeses initiated in 1958 has been continued
to the present. The first information on commercial scale production of
fried cheese dates back to 1961. The website of the Ministry of Agriculture and
Rural Development presents a list of traditional products, which comprises 66
dairy products, including around a dozen curd cheeses and 5 fried cheeses (in the
Wielkopolskie, Opolskie, Śląskie, Pomorskie and Podkarpackie provinces). Cultivation
of culinary traditions makes it possible to maintain Polish national identity
and find the sense of belonging in the era of overwhelming globalisation.Celem niniejszego opracowania jest przybliżenie zagadnień związanych
z produkcją twarogu i sera smażonego. Niniejsza praca ma charakter przeglądowy. Została oparta na podstawie dostępnej literatury. Praca zawiera informacje pochodzące zarówno z aktualnego
piśmiennictwa jaki i odwołania do pozycji z czasów Polski Rzeczpospolitej Ludowej
i starszych
