Embark on a flavorful journey through Cracow areas and uncover the secrets of Polish farmer cheese. This 4-day cheese trail offers an immersive experience into Poland’s traditional cheese-making practices. Visit artisanal farms, savor fresh and matured cheeses, and witness the craftsmanship behind one of Europe’s most beloved dairy traditions. Whether you’re a food enthusiast or a curious traveler, this tour promises a delightful exploration of cheese production in Poland.

Group Size

2-50
Meals

Lunch
Language

English, German, French, Spanish, Italian

Overview

Itinerary

Cost

Day 01 :

Itinerary

06:00 – Arrival to Cracow
6:30 🏨 – Check-in in hotel
08:30 🚍 – Transfer to Farm
08:30 - 10:00 🧀 – Visit to cheese farm. The farm was established in 2018, and has an area of 2,8 ha. Milk processing capacity: 1200 l/month. Fresh cheeses, cottage cheeses, but also ripened and moldy cheeses are produced and the most famous in the region is the cheese with green mold - Kazik.
12:15 🍽️ – Lunch at the restaurant on the way
15:30 🚍 – Transfer back to Cracow
16:45 🏨 – Back to Hotel

Day 02 :

Itinerary

08:30 🚍 – Transfer to Farm
08:30 - 10:00 🧀 – Visit to first cheese farm. The farm was established in 2001, and has an area of 50 ha. Milk processing capacity: 4500-9000 l/month. The herd consists of 600 sheep (450 milking) and 10 cows. This farm produces real oscypek cheese. Oscypek is made according to a traditional, unchanged recipe, using traditional tools, copper kettles and putiers, i.e. wooden milk vessels, made for generations by local craftsmen. Milk, both sheep's and cow's, and lamb's are certified organic. The animals graze on natural meadows, fertilized exclusively naturally.
12:15 🍽️ – Lunch at the restaurant on the way
15:30 🚍 – Transfer back to Cracow
16:45 🏨 – Back to Hotel

Day 03 :

Itinerary

08:30 🚍 – Transfer to Farm
08:30 - 10:00 🧀 – Visit to cheese farm. The farm was established in 2016, and has an area of 20 ha. Milk processing capacity: 1500 l/month. It is not only a cheese factory, but also a beautiful ranch in the picturesque Dolinki Podkrakowskie Landscape Park. The farm is home to horses, Mangalice pigs, chickens, geese, dunlins, three dogs and a hundred Jersey cows. It is from their milk that the farmers make excellent yoghurts, kefirs, cottage cheeses and cheeses. It has special properties that distinguish it from other breeds - a much higher content of fat (approx. 6-8%), protein (approx. 4%) and calcium (approx. 6%), more vitamins from group A and B and mineral salts. The higher content of carotene means that the milk is not snow-white, but has a delicate cream color.
12:15 🍽️ – Lunch at the restaurant on the way
13:30 🚍 – Transfer back to Cracow
16:45 🏨 – Back to Hotel

Day 04 :

Itinerary

08:30 🚍 – Transfer to Farm
08:30 - 10:00 🧀 – Visit to cheese farm. The farm was established in 2016, has an area of 20 ha. Milk processing capacity: 1500 l/month. There are 21 goats living here. The idea of the farmers is to produce products in a traditional and natural way, respecting the environment and taking care of the well-being of the animals. The goats graze on uncontaminated, herb-rich Jurassic meadows, they are fed with natural mixtures, they do not receive any preparations to increase lactation, the young are fed exclusively with their mother's milk for two to three months. The well-being of the animals translates into the quality and taste of the milk and the final product - cheese.
12:15 🍽️ – Lunch at the restaurant on the way
13:30 🚍 – Transfer back to Cracow
16:45 🏨 – Back to Hotel