Oscypek is made by an expert named "baca", a term also denoting a shepherd in the mountains.

It can only be produced between late April to early October, when the sheep used is fed on fresh mountain grass.

[4] Unpasteurized salted sheep's milk is first turned into cottage cheese, which is then repeatedly rinsed with boiling water and squeezed.

The forms are then placed in a brine-filled barrel for a night or two, after which they are placed close to the roof in a special wooden hut and cured in hot smoke for up to 14 days.

[5] The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416.