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.
What is it made of
Olomoucke tvaruzky cheese is made from fat-free quark and salt with the addition of acidity regulators E500 (sodium bicarbonate), E170 (calcium carbonate) and dairy culture.
As follows from characteristics of the Olomouc curd cheese, it is a ripened soft cheese, process of production of which uses no stabilizers and no heat treatment. On the other hand, these advantages cause its higher susceptibility to certain defects, both microbiological (e.g. mould), and mechanical (e.g. shape changes during ripening).
Which phenomena are not a hindrance (do not impair human health)
Orange to brownish discolouration of surface, sometimes with precipitated beads – it is not a mold, but a manifestation of higher activity is due to Brevibacterium linens – completely harmless.
White mould on the surface – the so-called Lactic mould (Oospora lactis, Geotrichum candidum) – harmless completely as well.
Shape deformations – due to uneven ripening ability of the curd or due to failure to observe the temperature regime in the points of sale, the Olomouc curd cheese can ripen unevenly, and especially at a higher stage of maturity it may have a softer consistency, which then causes change in cheese shape (e.g. settlement). This defect, if not accompanied by releasing liquid, is not harmless anyhow and proves good ripening of the Olomouc curd cheese.
What phenomena are unacceptable
Mould on the surface visible to the naked eye – black, green, gray, etc.
Very soft consistency – associated with release of liquid.
Becomes curdle – bitter taste unfortunately cannot be detected in the packaged product. Its occurrence is not dangerous for human health, but this defect is inadmissible in the Olomouc curd cheese.
Energy value or nutrient name
Reference uptake value (in adults)
Values per 100 g of the product
Percentage of determined reference uptake values
< 0,7 %
of which Saturated fatty acids
of which Sugars
The recommended daily amount of energy varies depending on age, weight, height, sex and the level of physical activity.
|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.|
|Soft and smooth, sticky and elastic, semi-soft to soft according to the degree of maturation.|
|Clean gently spicy, slightly salty, typical for this type of cheese. It becomes spicier during maturation.|
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)
|no deformation||no deformation||slightly deformed||medium deformed|
|golden yellow||golden yellow||golden yellow to orange yellow||orange-yellow to brown-orange|
|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|
|quark-like||slightly characteristic||medium characteristic to spicy||characteristic, spicy|
|quark-like, slightly characteristic||slightly characteristic, quark-like||medium characteristic||characteristic|
The characteristic organoleptic properties of the cheese (taste, smell) are best experienced at room temperature.
Olomoucke tvaruzky offer
Museum of A.W. Olomoucke Tvaruzky
Museum of A.W. Olomoucke Tvaruzky
Daily: 9am – 5.30pm
Phone: 583 401 217
We look forward to your visit
Museum of Olomoucke tvaruzky A. W.