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Cheese from Slovakia
A smoked sheep cheese made by hand in Slovak shepherds' huts, often pressed into moulds shaped like hearts, cockerels or other animals. Raw sheep milk is set with microbial rennet at 30–32 °C, and the curd is pressed into lumps and left 2–3 days in a warm room to ferment. It is then brined in 10–15% salt and cold-smoked over hardwood for 12 to 24 hours.
| Fresh raw sheep milk from grazed mountain and foothill sheep, filtered through cotton wool | [tsg-2016][tsg-2009] |
| Hot drinking water at 50 °C2–3 litres per 50 litres of milk | Or the milk is warmed in a jacketed vessel, or with boiled sour whey[tsg-2016][tsg-2009] |
| Microbial liquid rennet (Rhizomucor miehei, salt-stabilised)40 ml per 100 litres of milk | The producer adjusts the dose with the milking period[tsg-2016][tsg-2009] |
| Boiled drinking water cooled to 65 °C, to warm the cut curd | [tsg-2016] |
| Brine of 10–15% salt, made with boiled drinking water | [tsg-2016][tsg-2009] |
| Hardwood, for cold smoke | [tsg-2016] |
Total time across the recorded steps: 2.6 days – 4.5 days
What changes: Hot water goes into the fresh sheep milk and warms it to 30–32 °C
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
A smoked sheep cheese made by hand in Slovak shepherds' huts, often pressed into moulds shaped like hearts, cockerels or other animals. Raw sheep milk is set with microbial rennet at 30–32 °C, and the curd is pressed into lumps and left 2–3 days in a warm room to ferment. It is then brined in 10–15% salt and cold-smoked over hardwood for 12 to 24 hours. Made in 8 steps over 2.6 days – 4.5 days. The longest step, ferment in a warm room, takes 2–3 days (Publication of an amendment application 2016) and runs at 18–22 °C (Publication of an amendment application 2016). Salt is 10–15 % (Publication of an amendment application 2016). Streptococcus lactis and Leuconostoc mesenteroides do most of the fermenting.
| Main step | 2–3 daysSet[tsg-2016][tsg-2009] | Ferment in a warm room |
|---|---|---|
| Temperature | 18–22 °CSet[tsg-2016][tsg-2009] | Ferment in a warm room |
| Salt | 10–15 %Set[tsg-2016][tsg-2009] | Brine |
The raw curd is pressed by hand, soured 2–3 days in a warm room, brined and cold-smoked, often in carved animal moulds.
Made from raw sheep milk. The curd sours 2–3 days, is brined in 10–15% salt and cold-smoked, and the specification caps salt in the finished cheese at 25,000 mg/kg. CDC says eating products made from raw milk can expose people to germs. Its Listeria guidance tells pregnant women, newborns, adults 65 and over and people with weakened immune systems to avoid any cheese made from raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Smoking once made the cheese last into winter, when none was made. A 1977 Slovak ethnography describes lump cheese curdled with natural rennet at about 32 °C, pressed in cloth and left several days on a shelf in the hut to dry and ripen. In the 20th century it spread to all Slovak sheep-farming mountain areas.
