Korbáčik

Korbáčik
Other namesKorbacz, korboc
Country of originSlovakia, Poland
RegionOrava, Podhale
Source of milkPrimarily cows and sheep
PasteurisedYes
TextureMedium-hard
Aging time4 weeks – 10 months
CertificationYes, Slovakia own the patent

Korbáčik (Slovak: [ˈkɔrbaːtʂik]; Polish: korbacz [ˈkɔrbat͡ʂ] , Goral dialect: korboc [ˈkuɔ̯rbɔc];[a] lit.'little whip', after the pattern woven onto the strings) is a type of semi-hard or medium hard string cheese. It originates from the Orava region of northern Slovakia and South Poland as well as many other Goralic Regions. It is made from (usually smoked) cheese interwoven into fine braids.

There are two main variants of the korbáčik: smoked and unsmoked.[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] [3]

See also

[edit]

Notes

[edit]
  1. ^ Plural:

References

[edit]
  1. ^ "Korbáčiky". Paulines cookbook. 31 July 2011. Retrieved 7 August 2013.
  2. ^ Cerven, Jozef. "Ako sa robia Oravske Korbaciky" (in Slovak). sme.sk. Retrieved 7 August 2013.
  3. ^ Kulik, Peter. "Zázrivský korbáčik". Retrieved 25 February 2023.