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Cheese from Slovakia, Zázrivá
Zázrivské vojky are long strings of steamed cheese from the village of Zázrivá. Soured cow-milk lump cheese is grated, steamed in water at 70–95 °C, kneaded and pulled by hand into strings 2–16 mm thick that drop into cold water. The strings are wound, tied in bundles, salted in saturated brine and sold plain or cold-smoked. Made in 8 steps over 2 min – 10 min. The longest step, pull the strings into cold water, takes 2–10 min (European Union 2012). Salt is up to 5.5 % (European Union 2012). Heat-tolerant lactic acid bacteria of the genera Lactococcus, Streptococcus and Lactobacillus does most of the fermenting.
| Main step | 2–10 minSet[oj2014][sk-spec] | Pull the strings into cold water |
|---|---|---|
| Temperature | 70–95 °CSet[oj2014][sk-spec] | Steam in hot water |
| Salt | up to 5.5 %Set[oj2014][sk-spec] | Salt in saturated brine |
| Acidity | pH 4.9–5.2Set[oj2014][sk-spec] | Sour the lump cheese |
| Cow-milk lump cheese (hrudkový syr) · Made from raw or pasteurised cow milk with a lactic acid culture; at least 48 % dry matter, at least 35 % fat in dry matter[oj2014][sk-spec] |
| Hot water · 70–95 °C, for steaming the grated cheese[oj2014] |
| Cold drinking water · The pulled strings drop straight into it[oj2014] |
| Saturated salt solution[oj2014] |
| Hardwood smoke (smoked version)[oj2014][sk-spec] |
| Starter: lactic acid culture (in the lump cheese) |
Total time across the recorded steps: 2 min – 10 min
What changes: Lactic bacteria sour the cow-milk lump cheese until it will stretch
The lump cheese is used once its acidity and stretching ability are right; where it comes from does not affect the product. Output: lump cheese ready to steam.
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
It uses the same steamed cheese as the plaited Zázrivský korbáčik but sells it as loose strings, pulled long and thin and tied in bundles instead of braided.
The grated cheese is steamed in water at 70–95 °C and the strings are salted in saturated brine.
Every number is labelled with how it is known. How this atlas is made
Local tradition dates the making of cheese strings in Zázrivá to the second half of the 19th century, when steamed cheese was the main cash income of sheep and cattle farmers. Women still pass on the skill of pulling strings, and the village fair holds pulling contests.
