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Krówki (, plural; krówka singular), literally meaning "little cows," are Polish fudge, semi-soft milk toffee candies. When hand-made, they are hard and crispy on the outside, but the inside is more fluid than solid. It is one of the most common Polish confections, sold worldwide, and might be considered "dulce de leche candy".
Cows in the Lesser Poland voivodeship, near Szczyrzyc. The Polish Red, Polish: 'Polska czerwona', is a Polish breed of dual-purpose cattle. [1] It was established in the late 19th century, when red cattle from Denmark, Germany and Sweden were cross-bred with various local strains of red Polish cattle.
Polish blue cheese similar to Danish blue cheeses. The name derives from Roquefort and suggests that it is a Polish Roquefort, however, it is made with cows' milk. [16] Słupski chłopczyk Produced in Słupsk. A Camembert-type cheese, produced before the second world war, reintroduced in 2007, but the production was stopped in 2013. Twaróg
Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. [1] It is also characterised by its use of various kinds of pasta, cereals, kasha and pulses. [2] In general, Polish cuisine makes extensive use of butter, cream, eggs, and seasoning.
From 1958, the work on żubroń herds was continued by the Polish Academy of Sciences in various laboratories, most notably in Białowieża and Młodzikowo. During the first 16 years of experiments, a total of 71 animals were born, including Filon, the first żubroń born to a żubroń mother (August 6, 1960). The animal was intended to become ...
Flaki (Polish: ⓘ) or flaczki ([ˈflat͡ʂki] ⓘ) is a traditional Polish tripe stew.It is one of the many Polish soups, which represent an important part of Polish cuisine. [1] [2] Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish cuisine.
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Oscypek (Polish: [ɔsˈt͡sɘpɛk] ⓘ, Polish plural: oscypki), rarely Oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a shepherd in the mountains.