Korbáčik
| Korbáčik/Korbáčiky(Slovak) Korbacze(Polish) Kôrboce (Goralic Dialects) | |
|---|---|
 | |
| Country of origin | Slovakia Poland |
| Region | Orava Podhale |
| Source of milk | Primarily Cows / Sheep |
| Pasteurised | Yes |
| Texture | Medium-hard |
| Aging time | 4 weeks – 10 months |
| Certification | No |
Korbáčik (In Slovak IPA: [korbaːt͡ʃik]) Kôroboce (In Goralic IPA : [kuɔrbɔce]) 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 smoked cheese interwoven into fine braids. The name roughly translates to "little whip" which refers to the pattern woven onto the strings.
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.
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