Just as various dairy products are made from every milk, different cheeses are made from cow's milk. Probably the most distinctive and numerous are cheeses. Every region of the world has its own secrets for making their variation of cheese.
The tradition of eastern Slovakia was cheese production by milk coagulation, i.e., using rennet. Initially, this production was only manual work. The curd was cut by hand, stirred, placed in cloths to drain, and then turned by hand again to be pressed by its own weight. Today, this work is of course automated.
In our Sabinov production, we continue to produce Sabinovská hrudka using traditional technology, but in addition to dairy cultures, we add probiotic cultures Lactobacillus casei to the milk, which are very helpful for our digestion.
This way, we create an exceptional product in the category of fresh cheeses Sabinovská hrudka, which alone boasts a quality mark. It earned this for its unique qualities such as taste and shape.
You can find it in stores in three flavor variations.
The traditional Sabinovská hrudka, which forms the basis for our other hrudkas.
Its noticeably saltier version, which is especially suitable for vegetable salads, under the name Sabinovský syr balkánskeho typu.
And the vegetable Sabinovská hrudka, which has a pronounced vegetable flavor on a base of mild sweet and sour cheese taste.
The use is very similar for all hrudkas. The difference will be whether you prefer the strong flavors of the vegetable and salty versions or rely on the neutral taste of the traditional hrudka. You can use it in both hot and cold cuisine. It does not melt at high temperatures, so it is great for frying but less suitable for cheese sauces or soups. However, we can still add it to sauces at the end, giving pasta or meat the right balance of flavors. The combination of white and vegetable hrudka looks nice on various platters or open sandwiches. You will also enjoy it with quality white wine.
