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Parenica is a pasta-filata type cheese originated from Slovakia.
It is made from both sheep and cow milk. Parenica is mostly smoked.
First, some base cheese is needed.
Add so much rennet to the milk, so that it coalgulates in 30 minutes.
Cut the curd into pieces of walnut sizegradually within 30 minutes. Put the curds into a muslin bag and let them drain for 12 hours over 20 degrees Celsius (70 F).
It is very importatnt to let acidify the base cheese enough, otherwise it won’t strech.
Cut the well acidified cheese into 1/3 lb slices.
Sink the slices into water of 60-70 degrees C (140 - 160 F).
Put so many pieces into the water, as much you want the parenica to weight at the end.
Work the slices with two wooden spoons until their texture becomes homogenious.
Make a brine solution of 20% in advance. Dilute 0,5 kg (1 lb) salt in 2 lliters (1/2 gal) cold water.
Strech the hot cheese until it forms a band with equal width and thickness.
Soak the cheeseband in the brine while you knead and streach the next batch.
From a smaller piece make a cheesestring.
Roll the cooled and firm band
and fix it with the cheesestring.
Age the cheese in the refrigerator for 3-4 weeks. Prevent it from drying.
Possibly smoke it in cold smoke.