Korbáčik (; ,
Goral dialect: ; , after the pattern woven onto the strings) is a type of semi-hard or medium hard
string cheese
String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, making it stringy.
When mozzarella is heated to 60 °C (140 °F) and then stretched, the milk proteins line ...
. It originates from the
Orava region of northern
Slovakia
Slovakia, officially the Slovak Republic, is a landlocked country in Central Europe. It is bordered by Poland to the north, Ukraine to the east, Hungary to the south, Austria to the west, and the Czech Republic to the northwest. Slovakia's m ...
and South
Poland
Poland, officially the Republic of Poland, is a country in Central Europe. It extends from the Baltic Sea in the north to the Sudetes and Carpathian Mountains in the south, bordered by Lithuania and Russia to the northeast, Belarus and Ukrai ...
as well as many other
Goralic Regions. It is made from (usually
smoked
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
In Europe, alder is the traditional smoking wood, but ...
) cheese interwoven into fine braids.
There are two main variants of the korbáčik: smoked and unsmoked. In addition to these, it is not uncommon to produce salty variants, as well as with
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...
. The basis for the production is milk, either from cow or from sheep.
See also
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List of smoked foods
This is a list of smoked foods. Smoking (cooking), Smoking is the process of seasoning, flavoring, cooking, or food preservation, preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoke ...
*
List of stretch-curd cheeses
This is a list of stretch-curd cheeses, comprising cheeses prepared using the '' pasta filata'' technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives the ...
*
Notes
References
Slovak cheeses
Smoked cheeses
Stretched-curd cheeses
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