Abertam cheese vs Olomoucké tvarůžky
Abertam cheese
Facts
- Milk
- Sheep
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Czech Republic
Abertam cheese is a hard sheep's milk cheese from the Czech Republic. Makers press the curd into small, uneven balls rather than neat wheels. A thin natural rind turns yellow to orange, and the paste inside stays pale yellow and firm. The taste is strong, tangy, and a little acidic, with a clear sheep's milk character. It is sold as a table cheese and also used where a firm cheese needs to melt.
Olomoucké tvarůžky
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Czech Republic
- Place
- Olomouc Region
Olomoucké tvarůžky is a pungent cow's milk cheese from the Olomouc Region of the Czech Republic. Makers start with skimmed sour curds, shape them into small rings, sticks, or loaves, and ripen them until the surface turns yellow to orange. The smell is famous, and it is much stronger than the modest size suggests. A ripe piece is soft enough to spread, while a younger piece is firmer and easier to slice. It is a regional Czech cheese, not a fresh pot of unripened curd.