Korbáčik
Korbáčik (IPA: [korbaːt͡ʃik]) is a type of semi-hard or medium hard string cheese. It originates from the Orava region of northern Slovakia. It is made from smoked cheese interwoven into fine braids. The name roughly translates to "little whip" which refers to the pattern woven onto the strings.
| Korbáčik/Korbáčiky | |
|---|---|
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| Country of origin | Slovakia |
| Region | Orava |
| Source of milk | Primarily Cows / Sheep |
| Pasteurised | Yes |
| Texture | Medium-hard |
| Aging time | 4 weeks – 10 months |
| Certification | No |
Content
There are two main variants of the Korbáčik, the smoked and the un-smoked.[1] In addition to these, it is not uncommon to produce salty variants, as well as with garlic. The basis for the production is milk, either from cow or from sheep.[2]
See also
- List of smoked foods
- List of stretch-cured cheeses
Food portal
References
- "Korbáčiky". Paulines cookbook. Retrieved 7 August 2013.
- Cerven, Jozef. "Ako sa robia Oravske Korbaciky" (in Slovak). sme.sk. Retrieved 7 August 2013.
 Category: Smoked cheeses |
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