Winter usually lasts from late November to early April and between 90 and days a year there is a snow cover. Stage 15 — Drying — the cheeses are dried over a period of between 12 and 24 hours. Precipitation is heavy for Polish standards, varying between millimetres at the airport and millimetres in Kowaniec to around millimetres on Bukowina Miejska, the highest part of the city. For centuries the breed has been associated with the Slavs, and until the end of the 18th century the Polish Red Cow was the most common breed found on Polish soil. Catherine from dominates the main altar. Gminas of Nowy Targ County. The rind has a straw-coloured gleam, light brown, and a soft shine.
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A painting of St. This was also the first such detailed description of the vessels used by shepherds in the Tatras to make cheese.
For centuries the breed has been associated with the Slavs, and until the end of the 18th century the Polish Red Cow was the most common breed found on Polish soil. This enables the history of a product to be recreated, so that cheeses can be traced. The breed is closely linked with the history and tradition of the Podhale region and the local population.
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|It is between 17 and 23 cm in length, between 6 and 10 cm in width at its widest point and weighs between 0.
Center of Nowy Targ. When cut it has a light cream colour, darker at the rind, but a shade closer to white is also permissible. It is the oldest existing church of the Podhale region. Place in Lesser Poland, Poland. Stage 14 — Soaking in brine — for up to 24 hours.
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The Commission must receive a statement of any such objection within six months of the date of publication. When cut it has a light cream colour, darker at the rind, but a shade closer to white is also permissible. Stage 15 — Drying — the cheeses are dried over a period of between 12 and 24 hours. Sale without packaging will be permitted. Namespaces Article Talk. A list is kept of entities engaged in production.
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The packaging will feature the logo or the logo plus the words Chroniona Nazwa Pochodzenia Protected Designation of Origin. From Wikipedia, the free encyclopedia.
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It is the historical capital of the Podhale region. Stage 14 — Soaking in brine — for up to 24 hours. Stage 4 — Adding rennet — rennet is added to the milk.