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Cheese from Slovakia, Gemer-Malohont
Klenovecký syrec is a semi-hard cheese from sheep or cow milk soured with a lactic culture first isolated from Slovak sheep milk. Blocks of firm curd are scalded in hot water so the surface becomes pliable, pressed into wooden moulds that stamp a cross or four-leaf ornament, soured to pH 5.2, brined and ripened about three weeks. It is sold plain, smoked, coated in wood ash or coloured green. Made in 9 steps over 21 days. The longest step, ripen on shelves, takes at least 20 days (Industrial Property Office of the Slovak Repu…) and runs at 14–16 °C (Industrial Property Office of the Slovak Repu…). Salt is 14 % (Industrial Property Office of the Slovak Repu…). Lactococcus, sometimes with Lactobacillus, from a culture isolated at Slovak sheep huts does most of the fermenting.
| Main step | at least 20 daysSet[klen-spec] | Ripen on shelves |
|---|---|---|
| Temperature | 14–16 °CSet[klen-spec] | Ripen on shelves |
| Salt | 14 %Set[klen-spec] | Brine |
| Acidity | pH 5.2Set[klen-spec] | Press in carved moulds and let it sour |
| Sheep or cow milk · Whole; raw at the shepherd's hut or farm; cow milk is pasteurised at no more than 72 °C when it has been stored longer[klen-spec] | |
| Lactic culture of Lactococcus (and sometimes Lactobacillus) · Isolated from raw sheep milk and sheep cheese at Slovak salaš huts[klen-spec][klen-oj2014] | |
| 10 g per 100 l of milk | Calcium chloride · Dairy method, with pasteurised milk[klen-spec] |
| Rennet[klen-spec] | |
| Salt · As a 14% brine[klen-spec] | |
| Starter | Lactococcus (sometimes with Lactobacillus) culture isolated from Slovak salaš sheep milk and cheese |
Total time across the recorded steps: 21 days
What changes: Starting material: whole sheep or cow milk, strained and kept cool
On the farm, fresh warm whole milk goes straight into the cheese kettle after straining.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The specification sets it apart from Slovak oštiepok. Klenovecký syrec is much larger, ripens longer and has a different shape and surface, a loaf or block stamped with a cross or four-leaf ornament. The curd is only scalded on the outside, so it is partly a stretched-curd cheese. It may be smoked, ashed or coloured green.
Farm cheese is made from raw milk. ANSES names Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli as the risks of raw-milk cheeses and advises pregnant women, young children, people over 65 and people with weak immunity not to eat them.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (raw-milk risks named by ANSES; farm cheese is made from raw milk).
Every number is labelled with how it is known. How this atlas is made
A record of 1850 is the oldest written trace the specification cites. In his 1924 book Sýrařství, Otakar Laxa described a round sheep cheese from Klenovec that was exported to Germany in the 1760s. A 1919 analysis gave 46.4% water and 21.5% fat. In Hungarian times the cheese went to Vienna and Budapest.
