Top 5 Slovak Pasteurized Milk Cheeses

Oravský korbáčik is a steamed string cheese made from cow's milk, very similar to its cousin Zázrivský korbáčik. The cheese is either smoked or unsmoked, visually striking in a unique shape of a little whip (korbáčik in Slovak). It has been made in the Orava region in the Slovak Republic since the second half of the 19th century when it was the only source of income for the local cheese-makers. It is produced almost entirely by hand, steaming the lumps of cheese in hot water and pulling them into strings that are then plaited into whips, a labour-intensive process that requires a skill specific to the women of the region. The texture of Oravský korbáčik is stringy, similar to pasta. The smoked varieties have a smoky scent, yellow color and are saltier than the unsmoked variety of korbáčik that is white and doesn't have a smoky scent. Smoked or not, the taste is delicately milky, savory and acidic. This string cheese is extremely popular to bring as a gift at fairs, weddings, christenings, Christmas and other festive occasions.Expand

Slovenská bryndza is a soft cheese made from sheep's milk produced in the mountainous regions of the Slovak Republic. The sheep usually graze at lower altitudes, but during the summer, they move to higher altitudes to lengthen the grazing period. Its name, bryndza, comes from the Romanian word for cheese - Wallachian. The cheese is white, slightly moist, made from matured milk, and is easily spreadable in granular form. It has a delicate aroma of sheep's milk and a uniquely sour taste that is slightly salty and spicy. Bryndza is also the main ingredient in Slovak national dishes bryndzové halušky and bryndzové pirohy, giving them a unique aroma and flavor.Expand

Zázrivský korbáčik is a steamed string cheese made from cow's milk. It can be either smoked or unsmoked and it is presented in the unique shape of a little whip (korbáčik in Slovak). The cheese has been made in the Zázrivá area in the Slovak Republic since the second half of the 19th century when it was the only source of income for the local farmers. It is produced almost entirely by hand, steaming the lumped cheese in hot water and pulling it into strings plaited into little whips, a process that requires a skill specific to the women of the region. The texture of the cheese is stringy and the smoked variations have a smoky aroma, yellow color and are saltier than the unsmoked variety of korbáčik that is white. In both varieties, the taste is milky, savoury and slightly acidic. Korbáčik is extremely popular at fairs, weddings, Christmas and Easter.Expand

Zázrivské vojky is a steamed string cheese product that can be either smoked or unsmoked. It is made from pasteurised or unpasteurized cow's milk in the area around Zázrivá in the Slovak Republic. The thin strings are from 10 to 70 centimeters long and made using the traditional production process of steaming the lumped cheese in hot water and pulling the strings by hand, locally referred to as 'vojky'. In order to remove the water, the strings are hung on poles. The stringy cheese is presented twisted, loose or bound in the middle. The texture of the cheese is stringy, and it is creamy or golden yellow in color, depending on the smoking process. When eaten, the pleasant, milky, slightly acidic flavors develop on the palate. A truly unique Slovak product, it is often consumed and sold on various festive occasions such as weddings or on Christmas and Easter.Expand

Tekovský salámový syr is a semi-hard cheese made from pasteurized, full-fat cow's milk in the Tekov region in the Slovak Republic, on the border between the Nitra and Banská Bystrica regions since 1949. The region is in a lowland area, known for wine-growing and cheese-making. It can be either smoked or unsmoked after it has been salted and dried, and it comes in the visually striking shape of a long cylinder, similar to salami. Its texture is soft, elastic and pliable with small holes that appear when the cheese is sliced. Its taste is slightly acidic and salty, aromatic and milky, due to its short maturation period. On the exterior it is white to yellow, or golden yellow in smoked varieties. Tekovský salámový cheese is excellent as an after meal snack or an appetizer paired with deli meats and a glass of wine.Expand