Banská Bystrica

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In the 18th century, sheep cheese manufacturies were established in Slovakia: the first one was in 1787 in Detva, and the second one in Zvolenská Slatina in 1797, which is still operating nowadays. Demikát, together with sheep cheese gnocchi, is another Slovak traditional dish, for the preparat

‘Tekovský salámový syr’ is a natural semi-hard, ripened full-fat cheese, either smoked or unsmoked, in the shape of a 30-32 cm long cylinder, with a diameter of 9-9,5 cm. The cheese is noted for its cylinder shape, unusual for a cheese and more reminiscent of salami. It is produced in the Tekov region, a region known as the leader in milk production and milk quality in southwestern Slovakia.