Łomnicki Cheese (matured)
The tradition of making this cheese in the Lower Silesia region goes back to the first half of the 20th Century, when the recipe for its preparation was brought by people who came here from the former Kozlowszczyzna region (close to Vilnius, Lithuania) and were made to settle in the area of Jelenia Góra.
Łomnicki is always manufactured from raw goat milk and matured for at least 3 months. It can be enriched with e.g. herbs or spices, or left for ripening as it is. The additions can significantly change the cheese character. For example Łomnicki with fenugreek (with its distinct nutty flavour and smell) is very different from Łomnicki with bear’s garlic.
To make things even more complicated (or, perhaps we should say: more tasty?), there are also other variants of Łomnicki – so special that they were given their own names e.g.: Śmielec (in black paraffin), Sir Clove, Bear Cheese or Sir Ginger.
Łomnicki Cheeses are rather delicate in flavour (though they can differ depending on what herbs were added to them). With age their taste gets more expressive and strong.
In 2010 Łomnicki with fenugreek was introduced to the Poland’s list of traditional products.