Romadur Cheese from Czechia: A Creamy Delight

Romadur is a distinctive soft cheese from Czechia, celebrated for its pungent aroma and creamy, spreadable texture. This washed-rind cheese offers a robust, tangy flavor that deepens with age, making it a beloved choice for adventurous palates. Its strong character and smooth consistency provide a unique tasting experience central to Czech culinary tradition.

Distinctive Features

Romadur is instantly recognizable by its small, brick-like form. Each portion typically measures about 10 cm by 5 cm by 3 cm. The cheese boasts a thin, orange-pink, slightly sticky rind resulting from its regular brine washing.

Its interior paste is pale yellow and exceptionally soft, almost spoonable at peak ripeness. The texture is smooth and creamy with no eyes or holes. This high humidity cheese has a fat content in dry matter of approximately 45-50%.

Cheese Varieties

Classic Romadur is made from pasteurized cow’s milk and aged for three to four weeks. This version has a pronounced but approachable aroma and a balanced savory taste. It represents the most widely available variety in Czech markets.

Some smaller dairies produce a variant with a longer aging period of up to eight weeks. This aged Romadur develops a much stronger, more complex flavor and a slightly grainier texture. Another variety includes the addition of caraway seeds, which adds a traditional Czech spice note to the cheese’s profile.

History and Traditions

Romadur’s history in Czechia dates back to the 19th century. It was inspired by German Limburger cheese but adapted to local tastes and production methods. The cheese became particularly popular in the Bohemian region, where dairy farming thrived.

Czechia is also famous for its beer culture, and Romadur developed alongside this tradition. The cheese was often enjoyed by workers in pubs as a hearty snack. This combination of strong cheese and local lager remains a classic pairing throughout the country today.

Production Process

Producers start with pasteurized cow’s milk warmed to approximately 30°C. They add bacterial cultures and rennet to coagulate the milk into a solid curd. The curd is then cut into small pieces to release the whey.

Workers ladle the curds into distinctive rectangular molds for draining. After unmolding, the young cheeses are brined for several hours. They then undergo a ripening process in humid cellars for several weeks.

During aging, workers regularly wash the rinds with a saltwater solution. This process encourages the growth of Brevibacterium linens, which gives the cheese its characteristic color and aroma. The final product is wrapped in foil to maintain its moisture and prevent further ripening.

Wine or Beverage Pairings

Czech lagers and pilsners make excellent local pairings for Romadur. Their crisp carbonation and mild bitterness cut through the cheese’s richness. A classic Czech Pilsner Urquell or Budweiser Budvar complements the cheese perfectly.

For wine pairings, choose robust whites like Austrian Grüner Veltliner or German Riesling. These wines have enough acidity to balance the cheese’s intensity. Fuller-bodied reds such as Zweigelt or Blaufränkisch from neighboring Austria also work well.

Suitable Fruit and Vegetables

Fresh, crisp vegetables provide a refreshing contrast to Romadur’s creaminess. Radishes, cucumber slices, and celery sticks work particularly well. Their high water content and crunch cleanse the palate between bites.

Sweet fruits balance the cheese’s savory notes beautifully. Try ripe pears, apple slices, or dark grapes. The natural sugars in these fruits counterpoint the cheese’s saltiness and intensity.

Suitable Meat and Fish dishes

Romadur makes an excellent topping for grilled sausages or bratwurst. Its creamy texture melts beautifully over hot meat. The strong flavor stands up well to seasoned, smoky charcuterie.

For fish dishes, try incorporating Romadur into a sauce for baked white fish. Its pungency complements milder fish like cod or haddock. The cheese also works well in stuffed chicken breast or meatloaf for added moisture and flavor.

Questions and answers

Presentation

Remove Romadur from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of 18-20°C. At this temperature, its aroma and flavors fully develop and its texture becomes perfectly spreadable.

Present the whole small brick on a wooden board or slate plate. Include a cheese knife for spreading and a separate knife for cutting. Arrange accompaniments like bread, crackers, and fruits around the cheese for visual appeal and easy access.

Recipe Ideas

Romadur and Onion Spread

This traditional Czech spread highlights Romadur’s creamy texture and robust flavor. It makes an excellent appetizer served with dark rye bread or fresh vegetables. The caramelized onions add a sweet note that balances the cheese’s intensity perfectly.

Prepare this spread at least two hours before serving to allow the flavors to meld. It keeps well in the refrigerator for up to three days. Bring it to room temperature before serving for the best texture and flavor release.

• 200 g Romadur cheese, rind removed
• 2 large onions, finely chopped
• 2 tablespoons vegetable oil
• 100 g butter, softened
• 2 tablespoons sour cream
• Fresh chives, chopped
• Salt and pepper to taste

1. Heat oil in a pan over medium heat. Add onions and cook slowly until golden brown and caramelized, about 15-20 minutes. Let cool completely.
2. In a bowl, mash the Romadur cheese with softened butter until smooth.
3. Stir in the cooled caramelized onions and sour cream until well combined.
4. Season with salt, pepper, and most of the chopped chives.
5. Transfer to a serving bowl and garnish with remaining chives.
6. Chill for at least 2 hours before serving with bread or crackers.

Baked Romadur with Garlic and Herbs

This simple baked dish transforms Romadur into a warm, decadent appetizer. The baking process mellows the cheese’s pungency while enhancing its creaminess. It’s perfect for sharing with crusty bread for dipping.

Choose a small baking dish just large enough to hold the cheese. The brief baking time allows the cheese to soften without completely melting. Serve immediately while warm and gooey for the best experience.

• 1 whole Romadur (about 200 g)
• 2 cloves garlic, thinly sliced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• Freshly ground black pepper
• Crusty bread for serving

1. Preheat oven to 180°C.
2. Make several small slits in the top of the Romadur with a sharp knife.
3. Insert garlic slices into the slits all over the cheese.
4. Place the cheese in a small baking dish and drizzle with olive oil.
5. Sprinkle with thyme leaves and plenty of black pepper.
6. Bake for 10-12 minutes until soft and warmed through.
7. Serve immediately with slices of crusty bread for dipping.

Similar Cheeses and Alternatives

Limburger cheese from Germany is Romadur’s closest relative and inspiration. It shares the washed rind and strong aroma but typically comes in larger blocks. Limburger has a slightly stronger flavor and often a softer texture due to its higher fat content.

Other similar washed-rind cheeses include French Pont-l’Évêque and Italian Taleggio. These cheeses offer comparable creamy textures and robust flavors but with their own distinct regional characteristics. For a less intense alternative, try Bavarian Weisslacker or Austrian Odenwinkel, which provide similar washed-rind experiences with milder profiles.