Each of us has certainly tasted a korbáčik at least once in our life.
But did you know that it can also be enjoyed on its own?
In our article, you will learn in which flavor combinations it is best to serve it and with which culinary methods to adjust it!
What is a korbáčik?
This cheese is a traditional Slovak product and boasts a protected geographical indication.
We classify it among the so-called steamed cheeses. This specific type of production is typical for countries in Southern Europe, countries in the Balkan Peninsula, Greece and Italy.
Slovak cheese is either smoked or unsmoked, visually resembling a whip (korbáčik in Slovak).
How is a korbáčik made?
It is produced in Orava in the Slovak Republic and its history dates back to the 17th century, when the production of this cheese was the only source of income for local cheesemakers.
It is produced almost exclusively by hand. The lumps of cheese are cooked in hot water and steam. These are then pulled and made into ropes which are then woven into braids, a process that is demanding and requires a certain skill, which is dominated by the women of this region.
In order to preserve quality and tradition, even today’s korbačík are produced using the original technology, with a large contribution of handwork and in accordance with the original recipe.
According to the specification, production consists of ten steps:
- partial drying
How does the dumpling taste?
The texture of the cheese is fibrous, similar to spaghetti.
Smoked varieties have a smoky smell, yellow color and are saltier than the unsmoked variety, which is white and has no smoky smell.
Smoked or not, the taste is mildly milky, spicy and sour.
This cheese is a highly sought after delicacy and goes well with wine or beer.
Nutritional values of korbáčik (per 100 g)
|Calorie||Carbohydrates||Sugars||Fats||Saturated fatty acids||Proteins||Fiber||Salt|
|264 calories||3.2 g||0.1 g||15.3 g||10.5 g||28.7 g||0 g||2.6 g|
How to enjoy korbáčik?
|Prepare a plated plate with it, where you combine it with sweet peppers, apples, almonds, hot peppers, turkey ham, grapes, pickles, pistachios|
|Wrap the cheese in puff pastry, brush with beaten egg and bake in the oven|
|Wrap the cheese in bacon and fry in a hot pan|
|Bake a sweet pepper stuffed with cheese|
|Create a chicken roulade filled with cheese, spinach and peppers|
|Prepare cheese canapés with olives, basil, cherry tomatoes, dried tomatoes, hot peppers|
|Combine it with fruits such as blackberries, grapes, apples|
- 2 large cloves of garlic, crushed
- 2 teaspoons of freshly grated ginger
- 1/4 teaspoon sweet paprika
- pinch of salt
- 220 g of classic dumplings
- 1 small yellow onion, thinly sliced
- 1 red chili pepper, thinly sliced
- 2 bay leaves
- 1 teaspoon of pepper
- 1/2 teaspoon allspice
- 300 ml extra virgin olive oil
- Mix the garlic, ginger, paprika and salt to make a paste
- You can cut the dumplings into smaller pieces (but you don’t have to) and then mix them with the resulting paste so that they are completely covered
- At the bottom of a sterilized glass jar, add a few slices of onion and chili pepper, a bay leaf and half of the peppercorns and allspice berries. Pour about half a centimeter of oil
- Add the cheese
- Add the rest of the onion and chilli slices, the remaining bay leaf and the rest of the pepper balls and allspice berries. Add enough oil to keep everything submerged
- Let it marinate in the fridge for at least 3 days or up to 4 weeks
- Let the cheese sit at room temperature for 20 to 30 minutes to soften before serving.
Check out other advice, tips and tricks on how to properly seal! Try these tried and tested recipes for preserved ram’s horns , pickled meat or sweet preserved sour cherries !
Like almost all dairy products, you should store cheese in the refrigerator.
Once you open the package, place the cheese in a freezer bag and squeeze out as much air as possible before sealing and placing it in the vegetable compartment.