Olomoucké tvarůžky cheese
Description
Olomoucké tvarůžky is a CZO skimmed cheese from the Czech Republic which ripens under a smear layer and has a typical smell. Its unique savoury, piquant flavour is the result of deep proteolysis during ripening, under the influence of the surface microflora. The taste and flavour depend on the degree of ripening, with the smell varying from slight to rather penetrating. The surface of the cheese is covered with a golden to orange smear and the body is of cohesive consistency, semi-soft to soft, with a noticeably lighter centre. The fat content does not exceed 1 % and the dry matter content is within the range of 34 % to 38 %. The cheese usually takes the form of short rolls, rings or sticks, as a rule weighing about 20-30 g per piece, or of irregular pieces. Olomoucké tvarůžky is a table cheese.
Geographical area
The Haná region with Olomouc as its historical, geographical and economic centre.
Method of production
Olomoucké tvarůžky is produced from fat-free sour curd with a characteristic crumbly structure, large tough grain and high level of acidity and biological activity. Production of Olomoucké tvarůžky starts by purchasing curd. Then the curd is crushed and mixed and table salt is added. Curd treated in this way is stored in silos, where it is kept in compact condition without air to achieve the desired homogenisation. The curd mass is subsequently mixed with the ripening agents (harmless lactic cultures) and acidity regulators and the soft curd mixture is ground to prepare it for moulding.
The mixture is moulded to the required shape. The resultant semi-products are placed on grids that are transferred to the ripening rooms. Under the combined effect of the ripening agents and the controlled temperature and humidity of the environment, the surface of the semi-products ripens. This completes the first ripening stage. Subsequent rinsing of the cheese creates the conditions for the second ripening stage, during which the surface becomes covered by proliferating aerobic proteolytic microflora whose enzymatic activity produces the golden yellow smear and gives Olomoucké tvarůžky its unique typical taste, flavour and colour. Once the ripening stage is completed, Olomoucké tvarůžky is packed into consumer packs and then into package sets.
Link to the geographical area
Production of Olomoucké tvarůžky has been documented since the late 15th to early 16th centuries. The high repute of Olomoucké tvarůžky is demonstrated, for instance, by a prize awarded at the first Austrian Dairy Exhibition in Vienna in 1872 and by articles in many trade publications.
Olomoucké tvarůžky, is ranked among the best known original Czech cheeses. Its popularity and recognition are indisputable, as illustrated by almost 18 000 web links and TV and radio broadcasts. According to research results published in Readers' Digest in February 2005, Olomoucké tvarůžky ranks number 4 among ripening cheeses in terms of consumption. Olomoucké tvarůžkyy can be bought in nearly every grocery and is on the menu in many restaurants. An inexhaustible number of recipes for preparing it exist and even a special cook book. The cheese is mentioned in every tourist guide and all other information about the area and is listed among the gastronomic specialities on the official Czech websites. Information on Olomoucké tvarůžky can be found in numerous encyclopedias, e.g. Otto, Universum, Wikipedia. Olomoucké tvarůžky¾ky even has its own museum in LoÅ¡tice, the place where it has long been produced.
Reference: The European Commission
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Olomoucké tvarůžky cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Olomoucké tvarůžky cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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