Olomouc region · Czech Republic
Olomoucké tvarůžky.
Olomoucké tvarůžky announces itself with an aggressive ammonia punch that softens into sharp, sour tang on the palate. The texture is yielding and almost paste-like—nearly fat-free, it dissolves into a concentrated burst of fermented intensity. This is a cheese that demands respect: pungent enough to clear a room, complex enough to reward the brave.
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The story
How it's made.
Why it tastes that way.
Olomoucké tvarůžky have been made around the city of Olomouc in Moravia since at least the 15th century. They are nearly fat-free and develop a powerful ammonia smell during aging.
The PGI was granted in 2010. Despite their polarizing aroma, they are a beloved Moravian delicacy with considerable cultural significance.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 0–2 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Olomoucké tvarůžky's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Olomoucké.
25 pairings across 10 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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