© Jürgen Sauer

"They backed up their bleating charges, took seats side-by-side, and proceeded to pull, squirting the white fluid ringing into metal buckets. The milk was likely destined to become either a crumbly white cheese called “bryndza Podhalańska”—a Podhale version of “Vlach cheese”—or a firmer, saltier cheese officially labelled “oscypek“—a more highland variety specific to the Tatras that is packed into spindles, smoked till the rind becomes golden, and is famously sold by shepherds’ wives on the Zakopane mall... Whether these particular shepherds considered themselves Górale we hadn’t the skills to ask."

— page 129, Into the Carpathians, Part 2, © Alan E. Sparks.