Slovakia had a rich cheesemaking tradition already in the past, and new types of cheese are being created in the current period. Many types of cheese were taken from abroad in the past and have already acquired an international character, for example Eidam cheese, Emmental, Camembert and similar ones. Some production technologies were adopted from sheep's milk and thus became the basis for the industrial production of typical Slovak cheeses. We are mainly made steamed cheeses, and we are also known as a sheep specialty. The most famous are: - Oštiepky - steamed smoked and unsmoked cheeses, 50% fat - Polooštiepky - steamed cheeses, both smoked and unsmoked, in the shape of a half oštiepok, - Parenice - steamed, drawn in the shape of a twisted ribbon, smoked and unsmoked, 30-40% fat - Korbáčiky, Pletence, syrové nite - steamed, pulled out cheese dough in the shape of threads, braided or loose and smoked but also unsmoked.