The taste is slightly sour, may be nutty, rather mild. It is formed by adding rennet to milk (clag). As a result of the agglomeration, the milk is cut and cheese clusters (curds) form, which the shepherd breaks into small pieces to get rid of the whey, and then remove with his hands. The cheese mass of leachate from the whey on the shawl (pear) for about 24 hours, and then ripens and ferments, which causes the formation of holes inside the cheese mass. Oscypki is made from bundz which is further processed. In 2005, bundz was included in the list of traditional products.