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There are two main variants of the korbáčik: smoked and unsmoked. In addition to these, it is not uncommon to produce salty variants, as well as with
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211:) cheese interwoven into fine braids.
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708:. You can help Knowledge (XXG) by
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594:. You can help Knowledge (XXG) by
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327:. Paulines cookbook. 31 July 2011
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348:"Ako sa robia Oravske Korbaciky"
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233:List of stretch-cured cheeses
114:Yes, Slovakia own the patent
207:. It is made from (usually
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191:. It originates from the
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565:Category: Smoked cheeses
780:European cuisine stubs
765:Stretched-curd cheeses
704:-related article is a
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203:as well as many other
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129:[ˈkɔrbaːtʂik]
371:"Zázrivský korbáčik"
298:[kuɔ̯rˈbɔce]
287:[kɔrˈbat͡ʂɛ]
228:List of smoked foods
350:(in Slovak). sme.sk
195:region of northern
165:[ˈkuɔ̯rbɔc]
142:[ˈkɔrbat͡ʂ]
106:4 weeks – 10 months
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374:. Retrieved
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352:. Retrieved
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329:. Retrieved
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376:25 February
325:"Korbáčiky"
98:Medium-hard
87:Pasteurised
36:Other names
749:Categories
311:References
199:and South
103:Aging time
75:Primarily
538:Rauchkäse
518:Metsovone
435:Korbáčiky
271:korbáčiky
543:Scamorza
533:Parenica
528:Oštiepok
450:Parenica
445:Oštiepok
440:Liptauer
354:7 August
331:7 August
283:korbacze
281:Polish:
263:Plural:
222:See also
197:Slovakia
121:Korbáčik
48:Slovakia
22:Korbáčik
523:Oscypek
513:Gamonéu
430:Bryndza
293:korboce
179:little
173:
138:korbacz
125:Slovak:
95:Texture
66:Podhale
588:cheese
563:
455:Tvaroh
267:Slovak
216:garlic
209:smoked
201:Poland
160:korboc
134:Polish
58:Region
52:Poland
700:This
643:This
586:This
548:Tesyn
251:Notes
193:Orava
81:sheep
62:Orava
706:stub
649:stub
592:stub
378:2023
356:2013
333:2013
181:whip
170:lit.
79:and
77:cows
90:Yes
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278:;
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123:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
