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Family FarmingFamIly FarmInG80 almanaCthat were still being made, resulting in their widespread disappearance. Such was the case of Koryciński Swojski cheese, which owed its uniqueness to the individual traditional methods of production passed down within families. Although it was able to resist the large dairy boom, owing to the strong determination of a few guardians of tradition, its production methods changed. Previously it was aged, but now it is sold fresh. Despite ups and downs, though, the fate of this cheese seems to be on a promis- ing course. It was registered as a PGI (Protected Geographical Indication) two years ago and three families are safeguarding the traditional recipe.Slow diverSityFollowing the global spread of the “Slow” philosophy and the success of the smoked sheep’s milk cheese Oscy- pek at Slow Food events in Italy, smaller dairies and individual hobby farmers are now starting to pop up and add some variety to the monotonous Polish cheese landscape, dominated by giant dairy cooperatives. Though eager and full of potential, many of these dairies still need more time to produce a truly high- quality product. But what is there to