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Step back in time- Centuries-old Cheesemaking in the Tatra Mountains

Michal Korta has created a stunning black and white photo journal for Boston.com of traditional cheesemakers in the Tatra Mountains making traditional Oscypek by hand.

These could just as well be from 100 years ago.

What a delightfully analog process.

Twenty-eight photos in all. Here are but two:

Jozef and Stanislav milk the sheep. Gorals often start to work at 4 a.m

Unpasteurized, salted sheep’s milk is first turned into cottage cheese, which is then repeatedly rinsed with boiling salt water and squeezed by hand.

View the full journal at Boston.com


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