A small ripened sour-milk cheese from Loštice in Moravia — yellow, almost entirely fat-free, and overwhelmingly pungent. Records of it go back to the fifteenth century, and it won EU protected geographical status in 2010.
The ripening depends on a specific surface culture and a room held at controlled warmth and humidity, and the cheese is a protected geographical indication made only in Loštice.
What goes into it
- skimmed sour milk curd
- salt
- a surface ripening culture
How it is made
Curd made from skimmed soured milk is drained, milled, salted and pressed into small discs and rings. Those are then ripened in a warm, humid room where surface bacteria work inward from the rind, turning the paste from white and chalky to translucent and yellow — and producing the smell, which is the point rather than a side effect.
How long it takes: one to two weeks of surface ripening
How it is eaten
With rye bread, onion and beer; deep-fried in breadcrumbs; or marinated in oil.
History
Made in Loštice in Moravia, where records of the cheese go back to the fifteenth century; it won EU protected geographical status in 2010.
Frequently asked questions
What is Olomoucké tvarůžky?
Olomoucké tvarůžky is a cheese & dairy from Czechia: small ripened sour-milk cheese, yellow, fat-free and overwhelmingly pungent. Made in Loštice in Moravia, where records of the cheese go back to the fifteenth century; it won EU protected geographical status in 2010.
How is Olomoucké tvarůžky made?
Curd made from skimmed soured milk is drained, milled, salted and pressed into small discs and rings. Those are then ripened in a warm, humid room where surface bacteria work inward from the rind, turning the paste from white and chalky to translucent and yellow — and producing the smell, which is the point rather than a side effect. It takes one to two weeks of surface ripening.
Can I make Olomoucké tvarůžky at home?
No, and the atlas gives no method for it. The ripening depends on a specific surface culture and a room held at controlled warmth and humidity, and the cheese is a protected geographical indication made only in Loštice.
What goes into Olomoucké tvarůžky?
Skimmed sour milk curd, salt, a surface ripening culture.
How is Olomoucké tvarůžky eaten?
With rye bread, onion and beer; deep-fried in breadcrumbs; or marinated in oil.
