Slovakia

18 ferments from Slovakia, with how each is made.

18 entries listed here.

Compare them

Ferment	Kind	Main step	Temperature	Salt	pH
Bryndza (Slovak / Podhale)	Cheese	10–13 days	12–22 °C	4–6 %	5.1–5.3
Klenovecký syrec	Cheese	at least 20 days	14–16 °C	14 %	5.2
Liptauer (körözött)	Cheese	10–13 days	12–22 °C	4–6 %	5.1–5.3
Liptovská bryndza PDO	Cheese	14–28 days		up to 2 %
Lovecký salám / Lovecká saláma TSG	Meat	14 days	16–27 °C		up to 5.5
Oravský korbáčik PGI	Cheese	2–10 min		up to 5.5 %	4.9–5.2
Ovčí hrudkový syr – salašnícky	Cheese	2–3 days	18–22 °C		4.9–5.2
Ovčí salašnícky údený syr	Cheese	2–3 days	18–22 °C	10–15 %
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)	Alcoholic drinks	6–8 h			3.1–3.6
Slovenská bryndza PGI	Cheese	4–6 days	8–20 °C		4.2–4.8
Slovenská parenica PGI	Cheese	24 h	20–23 °C		5.3
Slovenský oštiepok PGI	Cheese	24 h – 3 days
Smetana	Fermented milk	24 h	20–35 °C
Tekovský salámový syr	Cheese	at least 14 days	8–12 °C		4.6–5.3
Tokaji szamorodni (száraz and édes)	Alcoholic drinks	at least 2 years	8–12 °C
Zázrivské vojky	Cheese	2–10 min		up to 5.5 %	4.9–5.2
Zázrivský korbáčik	Cheese	2–10 min		up to 5.5 %	4.9–5.2
Žinčica (sheep-whey drink)	Fermented milk				up to 5.2

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made