| Korbáčik | |
| Othernames: | Korbacz, korboc |
| Country: | Slovakia, Poland |
| Region: | Orava, Podhale |
| Source: | Primarily cows and sheep |
| Pasteurised: | Yes |
| Texture: | Medium-hard |
| Aging: | 4 weeks – 10 months |
| Certification: | Yes, Slovakia own the patent |
Korbáčik (pronounced as /sk/; Polish: korbacz pronounced as /pl/, Goral dialect: Polish: korboc pronounced as /und/;, after the pattern woven onto the strings) is a type of semi-hard or medium hard string cheese. It originates from the Orava region of northern Slovakia and South Poland as well as many other Goralic Regions. It is made from (usually smoked) cheese interwoven into fine braids.
There are two main variants of the korbáčik: smoked and unsmoked.[1] In addition to these, it is not uncommon to produce salty variants, as well as with garlic. The basis for the production is milk, either from cow or from sheep.[2] [3]