Steamed cheese: Braided or not
Steamed cheeses, a category to which korbáčiky belong, are a typical product of the southern European countries in the Mediterranean area, especially the Balkan countries. However, their original home is in Central Europe, mainly from Slovakia, Poland, and Czechia.
Korbáčik is a steamed cheese braided into a specific shape with a length of 10 - 50 cm. There are two types, namely steamed and smoked korbáčik, which differ mainly in colour and smell, the characteristic texture and consistency stays the same for both types. Smoked Korbáčik has a slightly yellow to golden yellow colour, a slightly higher salt content (1 %) and a characteristic smoky aroma. Unsmoked version stays white to creamy-white in colour.
The Tale of Korbáčiky
There is a story connected to the very first Korbáčik - it is believed that it was made by accident: "In the village of Zázrivá, an old householder sat down at the stove on a wooden tripod and began to heat a lump of cheese over a pot of hot water to form *Oštiepok. His curious little grandson, Janko, came over to help him, and his grandfather cut off a piece of cheese and sent him off to play. But Janko kept wandering around the pot until his piece of cheese fell into the hot water,"
"His grandfather started pulling it out of the water, pulling it higher, making the cheese thinner and longer. Janko ended up with a long cheese thread, which he showed off to his mother, who liked it so much that she tried to make such a cheese thread on purpose - and that is how Vojky (locals call cheese Threads like that) gradually came into existence," the legend adds.
However, the story does not end there: "Later, the mother was braiding long black hair braids for her little daughter, Zuzka, and that's when realized that she could also braid cheese threads. The name 'Korbáčik' was given to cheese after the Easter fair, where she saw a boy selling a braided wooden stick called by the same name."
*More info about Oštiepok below
Beginnings of steamed cheese
History dates back to the second half of the 19th century which is when the production of Korbáčiky started operating in Zázrivá. As Orava is characterised by suitable conditions for breeding and grazing sheep and cattle, the inhabitants of Zázriva did not slack off either. At that time, the production and sale of steamed cheese was practically the only source of income for local sheep and cow farmers. To this day, no mechanical machine can replace the skilful hands of the women of Zázrivá. Traditionally, they still prepare Korbáčiky almost exclusively by hand.
Difficult to produce, but worth the effort
Korbáčiky are made by steaming lumpy natural cheese made from fresh or pasturized cow's milk. The lump cheese must contain at least 48 % by weight of dry matter and at least 35 % by weight of fat in the dry matter. Their final recipe varies on the basis of specific recipes marketed for generations. The steamed cheese is then pulled into strings and wound onto a hook, the strings are cut and dipped in jelly or brine. The last step is to braid them.
Protected in European Union
In 2011, Zázrivský korbáčik and Oravský korbáčik were entered in the Register of Protected Designations of Origin and Protected Geographical Indications of the European Union. The initiators of the registration, the Association of Zázrivské korbáčik, say that this step has had a positive impact on the cheese speciality from Orava and that, thanks to it, it can now be better presented throughout the European Union.
Oštiepok
Even older way of forming cheese in Slovakia before Korbáčiky - this delicacy was originally made by breaking fresh sweet cheese, it goes through a thorough process. It is first pressed into a hand-carved wooden mould and left to rest. Later, the cheese is tipped out of the mould and immersed in salt water to allow the salt to penetrate. Finally, it undergoes a gentle drying process. During the immersion in salt water, the characteristic taste of the chips emerges. The surface of the cheese has needle-like 'thorns' which are obtained by pressing it into the mould. This unique feature characterises 'oštiepok' and contributes to its unmistakable appeal.
Recognition
These days there are many different products representing the Slovak steam cheese making - from flavoured, to smoked, to even spreadable versions. They are sold all over Slovakia, but their production keeps it's roots in the Northern areas from where they originate. Slovakia loves it's cheeses, but I believe that these products deserve the same recognition in Netherlands, as they have there.