Product
Klinkovy cheese
A Belarusian farmhouse cheese pressed in a triangular linen bag, the klinok. In Poland the same cheese is called Korycin cheese and has a protected name.
What it is
Why it works
- 01
Taste
Firm, slightly sour, with caraway. The smoked version smells of alder and has a tea-coloured rind.
- 02
Why people buy
You will not find this cheese in shops. It is made from whole milk with no additives, and it is rich in protein and calcium.
- Price per kg25–60 BYN
How we make it
How we make it
The cheese takes three days, and for almost all of that time it makes itself: it sours, drains and rests under a weight. The cheesemaker brings cleanliness, fresh milk and an hour or two a day.
Milk
We buy it from neighbours at 1.2–1.5 BYN per litre. 10 litres give 1.2–1.5 kg of cheese.
Souring
The milk with starter culture stands in a warm place for about a day.
Heating
We warm it to 35–40 °C: the protein sets into curd and the whey separates.
The klinok bag
We move the curd into a triangular linen bag and hang it for a day.
How we serve it
How we serve it
Klinkovy cheese is eaten simply, with bread and a cucumber, and the farm stay's cheese board is built on it. The smoked cheese travels well, so it is the one that goes to Minsk and other cities.
- 01
Cheese board
Fresh with caraway and smoked side by side, a drop of birch syrup and nuts.
- 02
With honey
A slice of fresh cheese and a spoonful of wild-hive honey.
- 03
Breakfast
With rye bread, cucumbers and herbs, as it is eaten in the village.