Salaš Syrex in Zázrivá — Home of the Zázrivá Korbáčik Cheese

Zázrivá is a scattered mountain village on the border of Orava and the Malá Fatra, famous throughout Slovakia for its korbáčiky: thin strings of steamed cheese braided into a little “whip”. The name Zázrivský korbáčik is now protected by an EU geographical indication, meaning only cheese made in this area to the traditional recipe may carry it.

The Volek family, who run Salaš Syrex, describe themselves as heirs to several generations of shepherds and cheesemakers. In 1993 the parents of today’s owners took the business up in earnest: they kept their own sheep and cows, braided korbáčiky and later came up with cheese “vojky” (strings), hearts, cockerels, sheep and stags. At first they sold them in front of churches after Sunday Mass and at village fairs, and in 2003 the family business became the company Syrex. Today it employs about 30 people and makes about 50 kinds of dairy products. Since 1998 the family has been a member of the Association of Zázrivá Korbáčik Makers.

How is a korbáčik made? Lumps of curd cheese are first left to sour and partly ripen, then steamed in hot water and pulled into long strings, traditionally called “vojky” here. These strings are braided into the characteristic little whip; the finished cheese must have a fibrous texture, the right colour and aroma and, of course, its unmistakable taste.

What to see and do

• A salaš in a green meadow. The complex stands on the Rovná hora mountain saddle right below Malý Rozsutec. You can watch the traditional making of žinčica (a soured whey drink) and fresh and smoked sheep’s cheese, and through the shop window see women pulling the cheese strings.
• Animals. Sheep, goats, horses, piglets and peacocks; you can stroke the goats in their pen. In spring there are lambs and kids — according to the owners, the best time to come.
• “Ukážka výroby” workshop. Participants are dressed in traditional clothes, and then, guided by the cheesemakers, each pulls their own cheese strings, braids a korbáčik and presses cheese animals or hearts in carved wooden moulds. The products go into brine and are packed for you to take home, and every “graduate” receives a certificate of shepherd-cheesemaking skill.
• Shop. Korbáčiky and vojky, parenica, oštiepok and cheese figures (fresh and smoked), sheep’s cheese, žinčica, plus smoked sausages, bacon and fresh bread from their own bakery.

Practical information

Getting there. The salaš is at Demkovská 40 in Zázrivá, on the road over the saddle between Terchová and Zázrivá: about 6 km from Terchová, about 23 km from Dolný Kubín and about 30 km from Žilina. A car is the most convenient option; it is only a few steps from the car park to the salaš, so it suits families with small children and people who do not hike.

Hours and prices (as of October 2026). The shop is open daily from 9:00 to 20:00, the salaš restaurant from 10:00 to 20:00. The workshop must be booked in advance: it lasts about 45 minutes, groups have up to six participants, and it costs €20 for adults and €14 for children (for 200 g of cheese dough). The salaš is open all year.

Nearby

From Zázrivá it is a short hop to Terchová, Jánošíkove diery and the Vrátna valley in the Malá Fatra. In Orava, Orava Castle is also worth seeing.

Official website: syrex.sk

Photos: Michal Jakubský, CC BY 3.0, Wikimedia Commons; syrex.sk.