Semi-hard cheese
Popielnik
Striking to look at. Subtle in taste.
You will recognise Popielnik at once: beneath its black rind is a pale, creamy paste cut through by a thin line of fruit-tree ash. Its flavour is milder than its looks suggest.
MilkCow’s milk, from the Mojęcice Palace farm
TypeSemi-hard, with a layer of ash
FlavourButtery, fruity and nutty
AppearanceDark rind, pale paste
Character of the cheese
How it tastes
and how it looks.
TextureFirm, smooth, slightly creamy near the rind.
FlavourButtery, with a gentle sweetness and a nutty finish.
AromaMilky, with a fruity note.
AppearanceA black, ash-coated rind and a thin dark line through the middle.
Local Stories
Why is there ash in the cheese?
Cheese with a line of ash has a long tradition. In the French Jura, the dark line in Morbier once separated the morning and evening milkings: the ash protected the fresh curd from drying out until the cheesemaker added the second batch.
Today fruit-tree ash is mainly about the distinctive look and a subtle note. It is edible, so we cut Popielnik together with its line of ash.
Serving
How to serve it
at home.
TemperatureTake the cheese out of the fridge 30–60 minutes before serving.
CuttingInto wedges, so that each piece has some rind and part of the ash line.
PairingsPlum jam, walnuts, slices of pear, sourdough bread.
Book a table
and stay a little longer.
We can prepare a cheese board or cheesecake in advance, so they are waiting on your table.