Top 5 Most Popular Slovak Cheeses

Top 5 Most Popular Slovak Cheeses

Traditional Slovak cheese is particularly unusual. Slovakia takes great pleasure in the fact that it is able to produce unique cheeses from the milk of cows, goats, and sheep. There are many varieties of cheese that are unique to this region and cannot be found anyplace else around the globe.

Despite the fact that commercial production has unquestionably taken precedence in contemporary times and that a significant number of recipes have been imported from other countries, manufacturers continue to use traditional production methods and recipes, even when they are working on a commercial scale. However, these time-honoured formulas produce the Slovak cheeses that are the most sought after both domestically and internationally.

1. Slovenská Ovčia Bryndza

Products made from unpasteurized sheep’s cheese are an absolute staple in Slovakia, with bryndza being the most well-known of these cheeses. It is made in Slovakia, its country of origin, and nowhere else in the world. It is used to a great extent in traditional Slovak cuisine, and in point of fact, it is an essential component of bryndzové haluky, which is a well-liked dish on the national menu.

It is usually produced by grinding matured lumps of sheep’s cheese combined with salt into a soft, white cheese that has a very distinct taste that is extremely robust. Raw, unpasteurized sheep’s milk and sheep’s cheese both include natural bacteria, which are responsible for imparting the cheese’s distinctive flavour. When getting to know the food of the region, you just must try bryndza at some point. You will either like it or detest it.

2. Ovčie Parenice

The cheese from sheep that are used to make parenica is heated. It consists of a single sheet of cheese that has been folded into a tiny roll that weighs around 100 grammes. It is a smoked cheese, which gives the outside a golden yellow coating. On the interior, however, the cheese is creamy white, and it has a flavour that is light and delicate.

Slovenská parenica is a trading name that is protected in the European Union. This designation comes with a tradition that dates back over two centuries. Regrettably, the manufacturers that still adhere to the time-honoured practice of creating it by hand are rapidly becoming extinct, and there are now only a select handful who continue to follow the authentic production processes.

3. Ovčie korbáčiky

Cheese that is traditionally produced by hand and hails from the Orava area in northern Slovakia is known as korbák. Pulling long strips out of steamed cheese, which is often prepared with cow’s milk but may also be made with sheep’s milk, is the method by which it is produced.

The cheese has to be at the appropriate temperature and have the perfect amount of density. It has a flavour that is mild but has a hint of saltiness, and it goes well with beer or wine as an appetiser. In the past, korbáky was pulled by hand at every stage of the process; however, these days, most of the work is done by machine. Surprisingly, there is a significant gap in flavour between the product that was created by machine and the one that was made by hand.

You may still get genuine handmade Orava raw cheese strings from local producers in the town of Zázrivá.

4. Bačovský Oštiepok

Cheese made from sheep’s milk is used to make otiepok. It was first created by cutting up fresh sweet cheese and putting it into hand-carved, spherical wooden moulds. After being pressed into the moulds, the cheese was allowed to stand so that it could take on its final form. Some of the moulds have intricately detailed carvings that provide an aesthetic quality to the cheese.

After that, it is taken out, submerged in warm salt water, and then let to stand once more until the salt thoroughly permeates it so that it may be dried. The flavour is comparable to that of korbáky, but the texture is more robust and it contains far less salt.

5. Kozí syr

Cheese made from goats has a flavour, fragrance, and consistency that are unparalleled. Cheese made from goat’s milk has a far smoother consistency than cheese made from cow’s or sheep’s milk does. Because goat’s cheese has a greater proportion of fatty acids, it has a distinct scent and a softer, creamier texture than other types of cheese.

Because of these characteristics, goat’s milk is ideal for making cheeses that range from soft to semi-hard in texture. Because goat’s cheese has less protein than cow’s cheese, it is more delicate, and thus it cannot be processed in the same manner as cow’s cheese; doing so would cause it to disintegrate.

It is not a defect because goat’s cheese is not as rigid as other cheeses but rather an attribute that contributes to its one-of-a-kind character. Because of its creamy consistency, it is an excellent ingredient for producing extremely soft cheeses or yoghurts. Even the most robust types of goat cheese seldom completely harden and instead retain some of their creamy texture.

Additionally, goat cheese matures in a significantly shorter amount of time, just a few weeks. It is interesting to note that as goat’s cheese matures, the flavour and scent get milder, and it is maybe one of the cheeses that has the strongest aroma. This cheese has a robust taste, and some manufacturers boost it even further with the addition of spices. Cheese made from goats that have been rubbed with spices is considered a true culinary delicacy and is quite popular in Slovak kitchens, where it is regularly utilised.

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