In the distant past they were magical - they were used to bring fertility and prosperity to the herd and people. Redykołka is formed similarly to skoscypek: milk was heated in a cauldron above the Watr, and then a rennet from calf stomach, i.e. klag (klog) was added to it (today chemically produced rennet is used); in this way the milk was clotting or boiling, or shearing; he selected pieces of shepherd's cheese to make a linen sheet called Grudziadz,
whose obtained cheese - bundz - dripped from whey; he made oscypki cheese from bundz, and he made redykołki cheese from the remaining cheese. Then he soaked them in a strong solution of salt (broth), hot water (burns) and smoked over the watt (fire). It has a smooth, elastic skin with a white or slightly creamy color. The taste of redykołki is slightly salty, spicy with a clearly noticeable smell of smoking. Their extremely characteristic shape is obtained by squeezing the cheese into special wooden molds, which are not rarely beautifully carved small works of art. It is a cheese relatively rarely made on huts due to the high labor intensity. In 2005, oscypek became a Polish regional product.