Korbáčik
Korbáčik (Slovak IPA: [korbaːt͡ʃik]), Polish korbacze, in Goral dialect of Polish koroboce (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.
| Korbáčik/Korbáčiky(Slovak) Korbacze(Polish) Korboce (Goralic Dialects) | |
|---|---|
.jpg.webp) | |
| 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 |
Content
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]
References
- "Korbáčiky". Paulines cookbook. 31 July 2011. Retrieved 7 August 2013.
- Cerven, Jozef. "Ako sa robia Oravske Korbaciky" (in Slovak). sme.sk. Retrieved 7 August 2013.
 Category: Smoked cheeses |
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.