Top 5 Slovak Cheeses
Cheese from Slovakia is quite distinctive. Slovakia takes great pride in creating unique cheeses from sheep, goat, and cow milk. Numerous cheeses made in this country are unique and cannot be found anywhere else in the world.
While many recipes have been imported and commercial production has undoubtedly taken over in modern times, producers still use traditional recipes and production methods, albeit on a larger scale. But the most well-known and sought-after Slovak cheeses are made using these traditional recipes.
1. Slovenská Ovčia Bryndza
Products are made from unpasteurized sheep's cheese, of which brand is the most well-known. It is only made in Slovakia, where it has its roots. It is widely used in traditional Slovak cooking, and bryndzové Halušky, a well-known national dish, is made exclusively with it.
It is traditionally made by grinding ripened lumps of sheep's cheese combined with salt into a soft, white cheese with a very distinct, strong flavor. Raw, unpasteurized sheep's milk and sheep's cheese contain a natural microflora that gives them their distinct flavor. When trying the regional cuisine, bryndza is a necessity whether you like it or not.
2. Ovčie Parenice
Sheep's cheese is steamed to make Parenica. A single layer of cheese has been rolled into a slim roll that weighs about 100 grams. It is a smoked cheese, giving it a golden yellow exterior and a creamy white interior with a mild flavor.
Slovenská Parenica, which has a 200-year history, is a protected trade name in the European Union. Sadly, only a small number of manufacturers are still using the original production methods, using traditional, handmade methods to create it.
3. Ovčie korbáčiky
The Orava region of northern Slovakia is where the traditional handmade cheese known as korbáik was first produced. It is made by pulling long strips of steamed cheese, which is typically made with cow's milk but can also be made with sheep's milk.
The cheese needs to be at the proper temperature and density. It pairs well with wine or beer and has a mild but slightly salty flavor. While traditionally all korbáky was pulled by hand, this is no longer the case. Surprisingly, there is a significant difference in flavor between the hand-drawn and machine-drawn products.
Real handmade Orava raw cheese strings are still available in the village of Zázrivá from local vendors.
4. Bačovský Oštiepok
A product of sheep's cheese is otiepok. Fresh sweet cheese was first chopped and then pressed into hand-carved, round wooden molds, where it was left to stand until it took on its shape. Some of the molds are expertly carved, giving the cheese a very artistic appearance.
It is then taken out, submerged in warm salt water, and allowed to stand again until the salt has fully absorbed into the surface before drying. Although it is harder and less salty than korbáky, the flavor is similar.
5. Kozí syr
Excellent in flavor, texture, and aroma is goat cheese. It is very dissimilar to cow's or sheep's cheese in that it is a soft cheese with a creamy texture. Goat cheese has a stronger fatty acid content, which also contributes to its distinctive flavor and creamier, softer texture.
Because of these qualities, goat's milk works best for soft and semi-hard cheeses. Goat's cheese can't be processed the same way as cow's cheese because it has less protein; otherwise, it would just crumble.
It's not a bad thing that goat's cheese is flexible and weak; in fact, it makes it more distinctive. It is perfect for making very soft cheeses or Yoghurt because of its creamy texture. Goat cheese, even the stronger varieties, never completely harden and always remains partially soft.
Additionally, goat's cheese ripens much more quickly—in just a few weeks. It's interesting to note that goat cheese, one of the most aromatic cheeses, matures softening the flavor and aroma. To further enhance the flavor of this strong-tasting cheese, some producers add spices. In Slovak kitchens, where it is frequently used, spiced goat's cheese is a real culinary delicacy.