Olomoucké Tvarůžky – Czechia’s Pungent Cheese

Olomoucké tvarůžky is a unique Czech cheese with a powerful aroma and a sharp, piquant flavor. This low-fat, ripened soft cheese is a protected geographical indication (PGI) product from the Haná region. Its unmistakable scent and distinctive yellow color make it a memorable experience for any cheese enthusiast.

Distinctive Features

Olomoucké tvarůžky presents as small, round loaves with a diameter of about 5 to 6 centimeters. They have a smooth, glossy surface with a characteristic yellow to yellow-brown rind. The interior paste is soft, spreadable, and pale yellow in color.

The cheese has a very low fat content, typically around 0.5% fat in dry matter. Its most famous feature is its intensely pungent aroma, which is much stronger than its actual taste. The flavor is sharp, salty, and pleasantly tangy with a long-lasting finish.

Cheese Varieties

The classic variety is the small, round loaf known as ‘A’ type. This is the most traditional form found across the Czech Republic. It undergoes a specific ripening process that develops its signature aroma and flavor profile.

Some producers also offer a larger, loaf-shaped variety. This version has a slightly milder flavor due to different moisture distribution. Both varieties maintain the same base ingredients and production methods.

History and Traditions

Olomoucké tvarůžky has been produced in the Haná region since the 15th century. Its origins are linked to local farmers who developed a method to preserve curd cheese. The city of Olomouc became the central trading point for this distinctive product.

The region is also famous for its beer, sausages, and Hanácký koláč pastries. Traditional stories tell of how the cheese’s strong smell would announce a merchant’s arrival before they were visible. In 2010, it received PGI status, protecting its traditional production methods and geographical origin.

Questions and answers

Production Process

Production starts with pasteurized skimmed cow’s milk. Lactic acid cultures are added to initiate fermentation before rennet is introduced for coagulation. The curds are then cut, heated, and drained to form the basic cheese mass.

This mass is shaped into small loaves and left to ripen for several weeks. During ripening, the cheeses are regularly washed and turned. This process develops the characteristic rind and allows the distinctive flavor compounds to form.

Wine or Beverage Pairings

Traditional Czech pilsner beer makes an excellent pairing with Olomoucké tvarůžky. The beer’s bitterness and carbonation cut through the cheese’s richness and strong flavor. A dark lager also complements its salty, tangy notes.

For wine pairings, choose a crisp, high-acidity white wine like Moravian Müller-Thurgau. The wine’s acidity balances the cheese’s saltiness. A young, fruity red wine such as Frankovka can also stand up to its robust character.

Suitable Fruit and Vegetables

Fresh, crisp vegetables help balance Olomoucké tvarůžky’s strong flavor. Radishes, cucumbers, and bell peppers provide a refreshing contrast. Pickled vegetables like gherkins or onions also complement its tanginess.

Sweet fruits create an interesting flavor contrast with this cheese. Slices of apple or pear work particularly well. Fresh berries or a fruit chutney can also provide a pleasant sweet counterpoint to its saltiness.

Suitable Meat and Fish dishes

Olomoucké tvarůžky enhances many traditional Czech meat dishes. It melts beautifully over roasted pork or duck. The cheese adds depth to beef goulash or meat stews.

For fish, try it with stronger-flavored varieties like mackerel or salmon. It can be crumbled over baked fish fillets. The cheese also works well in fish pies or grilled fish sandwiches.

Presentation

Remove Olomoucké tvarůžky from refrigeration about 30 minutes before serving. Serve at room temperature, around 18-20°C, to fully appreciate its aroma and flavor. Present it on a wooden board or slate plate to showcase its traditional character.

Arrange whole small loaves or slices with a cheese knife for self-serving. Include accompaniments like bread, onions, and butter on the side. Provide separate knives for strong cheeses to avoid flavor transfer to milder items.

Recipe Ideas

Tvarůžky Fried Cheese

This is a classic Czech pub dish that showcases the cheese’s excellent melting properties. The preparation is simple but requires careful handling to prevent the cheese from sticking. It makes for a delicious vegetarian main course or a substantial snack.

Serve it with boiled potatoes and a fresh tartar sauce. The crisp coating contrasts beautifully with the soft, melted interior. This dish pairs perfectly with a cold Czech pilsner beer.

• 4 pieces of Olomoucké tvarůžky
• 100 g plain flour
• 2 eggs, beaten
• 100 g breadcrumbs
• Vegetable oil for frying
• Salt to taste

1. Dredge each cheese piece in flour, shaking off excess.
2. Dip into beaten eggs, then coat thoroughly with breadcrumbs.
3. Heat oil in a pan to 180°C.
4. Fry cheeses for 2-3 minutes per side until golden brown.
5. Drain on paper towels and serve immediately.

Tvarůžky Spread with Onions

This spread makes an excellent appetizer or sandwich filling. It tempers the cheese’s strong flavor while maintaining its distinctive character. The preparation takes only minutes but delivers complex flavors.

Serve it on dark rye bread or crisp crackers. The spread keeps well in the refrigerator for up to three days. It makes a great addition to any cheese board or picnic basket.

• 200 g Olomoucké tvarůžky
• 1 small onion, finely chopped
• 100 g butter, softened
• 2 tablespoons sour cream
• Fresh chives, chopped
• Black pepper to taste

1. Mash the cheese with a fork until smooth.
2. Mix in softened butter and sour cream.
3. Add chopped onion and chives.
4. Season with black pepper to taste.
5. Chill for 30 minutes before serving.

Similar Cheeses and Alternatives

Limburger cheese from Germany shares similar aromatic qualities with Olomoucké tvarůžky. Both are smear-ripened cheeses with pronounced smells and strong flavors. However, Limburger has a higher fat content and a creamier texture.

Romadur, another German cheese, offers a comparable experience with its reddish rind and tangy flavor. For a less intense alternative, try Hermelín, a Czech camembert-style cheese. It provides a milder option while still maintaining local character.