History
White cheese has been made in Podlasie for centuries. Klinek was first produced at the dairy in Poświętne, which was moved to Łapy in 1974. The milk comes from the area around Narew National Park. The shape comes from the linen bag in which the cheese drains under a press. The bag is regarded as a symbol of the traditional method. In 2018 klinek won the title of Podlasie Brand of the Year, and it has been on the list since 2019.
Recipe
Home-made farmer's cheese in the klinek shape
Ingredients
- 3 l unpasteurised milk (straight from the cow) or fresh whole milk
- 2 tablespoons kefir or buttermilk (if the milk is pasteurised)
- cheesecloth or a linen cloth
- salt to taste (optional)
Method
- Leave the milk in a warm place for 1–2 days, until it sets into a uniform mass. Shop-bought milk needs souring with kefir.
- Heat the soured milk over a very low flame to about 40°C, until the whey separates from the curd. Do not let it boil.
- Pour through cheesecloth set in a sieve. Tie the corners of the cloth into a bag.
- Place the bag on a board, cover with a second board and weigh down with a jar of water. The bag will give the cheese its klinek shape.
- Leave for 3–4 hours to drain. Keep in the fridge for up to 5 days.
Where to taste and buy
You can buy klinek z Łap in shops across the Podlaskie voivodeship that stock dairy from the Łapy dairy.
Description based on the entry in the Ministry of Agriculture's List of Traditional Products. The quantities in the recipe are our own suggestion for the home kitchen. Product sheet on gov.pl →
Stay in Klejniki
Most of these flavours are within an hour's drive of our house. A kitchen with a wood-fired range is waiting, in case you feel like baking something.
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