They can be smoked (then they have a slightly brown color) or non-smoked (in white). They differ from oscypek in a milder taste, although they are also very salted. The tradition of crank products is most associated with the village of Zázriwá in Mala Fatra in Slovakia. They are made in such a way that the cheese should be grated on a grater, then pour hot (about 80 C) water and mix into a uniform, elastic cheese mass. The finished mass is transferred to cold water and begins to stretch so as to form a cheese string of appropriate thickness. After this treatment, the cheese is put into salted water and then woven into pigtails or ties into ties. Beetroots are treated as a snack to beer, wine or vodka, or as an addition to salads and other dishes. They are also eagerly eaten as an appetizer. They are an inseparable element of the wedding table, regional table organized for various celebrations and folklore events. Korbacz is a word for whip, and hence the name for long and thin, laced bundles of cheese.