About tvaruzky

History

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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What is a tvaruzek

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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What is it made of

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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Nutritional values

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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Organoleptic Properties

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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Characteristics of cheese maturation

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

4 weeks (28 days) until DMD 3 weeks (21 days) until DMD 2 weeks (14 days) until DMD 1 week (7 days) until DMD

The characteristic organoleptic properties of the cheese (taste, smell) are best experienced at room temperature.

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Storage conditions

Storage conditions

Store at temperatures between 4 ° - 8 °C

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