Tvaruzky are so much associated with milk and country homes in terms of the fundamental material and the production method that it will never be possible to determine the exact date they first appeared among foods. Even the oldest reports mention them as usual food - mentioned in 1452 by Kux as well as in an estate list from Olomouc in 1583 where the name tvaruzky appears for the first time. Olomouc markets or traders from Olomouc subsequently added the name Olomoucke tvaruzky even though the vast majority were produced in the surrounding villages as “selske tvaruzky” (farmer cheese).
At the turn of the 18th century, reports gradually started to emerge from archival sources confirming the strong position of tvaruzky on contemporary menus. E.g. in 1601, a well was being built in Hradečná near Uničov, the well makers were paid 1 golden for 1 fathom deep and 2 three-scores of tvaruzky..., etc.
Tvaruzky also enjoyed success on a global scale. At the world exhibition in Vienna in 1872, the cheese received an important award. At this time, railways spanned across the whole of Europe which opened new markets to Olomoucke tvaruzky.
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Olomoucke tvaruzky is a mature cheese made of skim (non-fat) milk. It has a completely unique spicy flavour, a typical smell, surface with a golden yellow cover and a sticky semi-soft to soft consistency with a noticeably lighter core. It usually comes in the form of circles, rings, sticks or irregular pieces. Olomoucke tvaruzky is a table cheese. It has a typical and unmistakable taste and smell caused by the (proteolytic) degradation of cheese proteins during the maturing process. Thanks to its nutritional values - low energy value (i.e. low fat content) and full-value proteins and calcium, Olomoucke tvaruzky is ranked among the top cheeses.
No genetically modified ingredients are used in the production of Olomoucke tvaruzky. The cheese is made without adding rennet, colourings, flavourings and stabilizers. It contains an allergen - quark made from pasteurized cow milk. It does not contain substances that cause celiac disease and therefore is suitable for a gluten-free diet. Nor does it contain any substances causing phenylketonuria.
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Olomoucke tvaruzky cheese is made from fat-free quark and salt with the addition of acidity regulators E170 (calcium carbonate), E500 (sodium bicarbonate) and dairy culture.
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Smell |
clean, lightly spicy, typical for this type of cheese. The smell becomes more distinctive and characteristic during the maturation process. |
Appearance and colour of the surface |
regular shape, closed smooth or slightly uneven surface with an adequate layer of cover, share deformation during storage is not a problem,
|
uniform cheesy golden yellow to orange colour. The colour becomes more intense as the cheese matures. Should the cheese turn an orange-brown colour, this is not a problem. |
Light touch of white mould Geotrichum candidum is not a problem. |
Degree of maturity |
in symmetric layers from the surface to the core. The colouring of layers ranges from a cheesy golden yellow to an orange or white quark. The thickness of layers changes as the cheese matures. From the beginning, when the date of minimum durability (DMD) is more than three weeks, tvaruzky are harder with an apparent quark core (“young” cheese). In the following period (2 weeks before DMD), the maturation of the cheese slowly progresses with the development of a more distinct cover and taste while the most intensive development and maturation all the way to the core of the cheese happens one week before the DMD. |
Consistency |
soft and smooth, sticky and elastic, semi-soft to soft according to the degree of maturation. |
Taste |
clean gently spicy, slightly salty, typical for this type of cheese. It becomes spicier during maturation. |
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Degree of maturation |
Until DMD / date of minimum durability/ marked on the packaging |
|
4 weeks (28 days) |
3 weeks (21 days) |
2 weeks (14 days) |
1 week (7 days) |
Shape |
no deformation |
no deformation |
slightly deformed |
medium deformed |
Surface colour |
golden yellow |
golden yellow |
golden yellow to orange yellow |
orange-yellow to brown-orange |
Cross section |
yellowish ripe layer with a distinctive white quark core |
yellowish ripe layer with a visible quark core |
golden-yellowish ripe layer with a yellowish core |
golden-yellow colour across the entire cross section, surface of brown-orange colour |
Elasticity by touch |
firm |
slightly firm |
elastic |
elastic to soft |
Taste |
quark-like |
slightly characteristic |
medium characteristic to spicy |
characteristic, spicy |
Smell |
quark-like, slightly characteristic |
slightly characteristic, quark-like |
medium characteristic |
characteristic |
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The characteristic organoleptic properties of the cheese (taste, smell) are best experienced at room temperature.
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Monitored Indicator |
Recommended daily amount for adults
/ recommended daily dose** |
Values per 100 g of the product |
|
|
Nutritional value |
% of the recommended daily amount / dose |
Energy |
8400 |
kJ |
532 |
kJ |
6,3% |
|
2000 |
kcal |
125 |
kcal |
|
Protein |
50 |
g |
29 |
g |
58,0% |
Carbohydrates |
270 |
g |
1 |
g |
0,4% |
Sugars |
90 |
g |
1 |
g |
1,1% |
Fat |
70 |
g |
0,6 |
g |
0,9% |
Saturated fatty acids |
20 |
g |
0,4 |
g |
2,0% |
Dietary fiber |
25 |
g |
- |
- |
Sodium / salt |
2,4 / 6 |
g |
2 / 4,9 |
g |
81,7% |
Calcium |
800 |
mg** |
130 |
mg |
16,3% |
The recommended daily amount of energy varies depending on age, weight, height, sex and the level of physical activity.
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Storage conditions |
Store at temperatures between 4 ° - 8 °C |
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