Olomouc is the historical capital of Moravia located in the east of the Czech Republic which is known for its cheese. The syrecky cheese which is aged under hunks of meat is an important part of this region’s identity. When the European Union tried to forbid the product, the Czech government negotiated for special permission to continue to produce this type of cheese.
- Eidam. This is the most readily available cheese in the country. It is made of cow’s milk and is most often the cheese used in fried cheese.
- Emental. It takes its name from the regional type ementaler from Switzerland, but is applied to any cheese that most English-speakers would call ‘Swiss cheese’. The strength of the taste and textures vary, but most of the commercial packaged ementál is quite mild and soft. The grated (strouhaný) variety makes a good substitute for eidam if you need a cheese for melting and don’t want to spend the extra for cheddar.
- Hermelin. It is the term for cheeses similar in look and production to camembert. Most of the commercial varieties don’t have as strong taste or firm crust as a good quality camembert. They are sold wrapped in foil and boxed in wooden boxes.
- Niva. This is blue-vein cheese the commercial varieties of which are mils compared to many small dairy blue vein cheeses. Niva can be served sliced as a table cheese or used in sauces or to stuff chicken breasts.
- Tvaroh. This is a staple of Czech cuisine. It can be mixed into the dough of dumplings, grated and served on top of fruit dumplings. There is even tvaroh-flavored ice cream. The cheese comes in two varieties: soft and hard. The soft one can be almost like a thick sour cream to cottage cheese. The hard can be from cottage cheese to slightly softer than feta.
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