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Cheese from Slovakia, the village of Zázrivá in Orava
Zázrivský korbáčik is a steamed cheese from the Orava village of Zázrivá. Soured cow-milk lump cheese is grated and steamed in hot water, kneaded into a smooth dough and pulled into thin strings called vojky, which are cooled, brined and braided by hand into a little whip 10–50 cm long. It is sold plain or cold-smoked. Made in 8 steps over 2 min – 10 min. The longest step, pull into strings and cool, takes 2–10 min (Špecifikácia 2006). Salt is up to 5.5 % (Špecifikácia 2006). Heat-tolerant lactic acid bacteria of the genera Lactococcus, Streptococcus and Lactobacillus does most of the fermenting.
| Main step | 2–10 minSet[zaz-spec] | Pull into strings and cool |
|---|---|---|
| Temperature | 70–95 °CSet[zaz-spec] | Grate and steam |
| Salt | up to 5.5 %Set[zaz-spec] | Brine |
| Acidity | pH 4.9–5.2Set[zaz-spec] | Start from soured lump cheese |
| Lump cheese (hrudkový syr) · From raw or pasteurised cow milk with a lactic culture; at least 48 % dry matter, at least 35 % fat in dry matter, pH 4.9–5.2; its origin is not restricted[zaz-spec] |
| Hot water · For steaming, at 70–95 °C[zaz-spec] |
| Cold drinking water · For setting the strings[zaz-spec] |
| Saturated salt brine[zaz-spec] |
| Hardwood smoke · Smoked type only[zaz-spec] |
| Starter: lactic culture in the lump cheese; mainly heat-tolerant lactic bacteria survive in the finished cheese |
Total time across the recorded steps: 2 min – 10 min
What changes: Starting material: soured, partly ripened lump cheese
The lump cheese is made from raw or pasteurised cow milk with a lactic culture and left to sour and partly ripen. It is closed, smooth and white to cream.
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
Unlike steamed cheeses pressed into moulds, the dough is pulled into strings only a few millimetres thick and braided by hand. The smoked type carries about one percentage point more salt.
In Slovak steamed cheeses made from raw-milk lump cheese, steaming is the only step that kills unwanted bacteria. In one study, steaming at about 64 °C for about 7 minutes cut E. coli and coagulase-positive staphylococci only modestly; adding lactic starter cultures to the lump cheese held their growth down.
Hazards the sources name: Coagulase-positive staphylococci (Staphylococcus aureus) and Escherichia coli, frequent in raw-milk lump cheese and only partly reduced by steaming.
Every number is labelled with how it is known. How this atlas is made
Oral tradition places home making of korbáčiky in Zázrivá in the second half of the 19th century, when cheese was the main income for local herders. The name comes from the small willow whip (korbáč) braided at Easter. Zázrivá also became a trading centre, with dealers named after the cheese they bought, such as korbáčikári. It was registered as a PGI in 2011.
