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Cheese from Slovakia
Made in 5 steps over 2.1 days – 3.1 days. The longest step, ripen, takes 2–3 days (OJ C 305 2009) and runs at 18–22 °C (OJ C 305 2009). Salt is 10–15 % (OJ C 305 2009).
| Main step | 2–3 daysReported[infor][uk-spec] | Ripen |
|---|---|---|
| Temperature | 18–22 °CReported[infor][uk-spec] | Ripen |
| Salt | 10–15 %Reported[infor][uk-spec] | Mould and salt |
| sheep milk, fresh, processed right after milking |
Total time across the recorded steps: 2.1 days – 3.1 days
What changes: Sheep milk goes into the vat
S, fresh, processed right after milking
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
Smoked salaš sheep cheese, often moulded into figures; dry matter ≥40%, FDM ≥50%, NaCl ≤25,000 mg/kg.
Every number is labelled with how it is known. How this atlas is made
