Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian Mountains

Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian Mountains

Abstract Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy—farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions—mainly sheep of the Cakiel breed group. Mountain sheep's milk is used to produce traditional cheeses...

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Bibliographic Details
Main Authors: Władysław Migdał, Slavomír Marcinčák, Maria Walczycka, Jacek Domagała, Agnieszka Pluta-Kubica, Magda Filipczak-Fiutak, Anna Migdał, Łukasz Migdał
Format: Article
Language:English
Published: BMC 2024-01-01
Series:Journal of Ethnic Foods
Subjects:
Polish and Slovak Carpathian
Wallachian culture
Traditionally smoked cheeses and meats
Polycyclic aromatic hydrocarbons
Online Access:https://doi.org/10.1186/s42779-023-00216-0

Internet

https://doi.org/10.1186/s42779-023-00216-0

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