Korbáčik
Korbáčik (IPA: [korbaːt͡ʃik]) is a type of semi-hard or medium hard string cheese. It originates from the Orava region of northern Slovakia. 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 | |
|---|---|
.jpg) | |
| Country of origin | Slovakia |
| Region | Orava |
| 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, 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]
gollark: GPUs are cool. They're ridiculously powerful compared to CPUs.
gollark: <@283940129318633472> If you want everything accessible as `subdomain.whatever` or `whatever/abcd` then you can run one nginx. If you want to just have it accessible on each IP but on a different port, you need one nginx per server.
gollark: You can have nginx reverse-proxy to remote IPs, yes.
gollark: The bots shall conquer <:europe:375010259733053440>!
gollark: Wait, what revolution is this?
See also
- List of smoked foods
- List of stretch-cured cheeses
References
- "Korbáčiky". Paulines cookbook. Retrieved 7 August 2013.
- Cerven, Jozef. "Ako sa robia Oravske Korbaciky" (in Slovak). sme.sk. Retrieved 7 August 2013.
 |
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.