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Cheese from Czechia, Haná region around Olomouc
Olomouc cheese starts from a fat-free sour curd (tvaroh) made from pasteurised skim milk without rennet. The stored curd is salted to about 4.5%, mixed with ripening cultures, pressed into small discs, rings or sticks, dried warm for a few days, washed with brine and ripened again until a golden-yellow smear covers it. Unlike most cheeses, it starts from curd rather than from milk.
| Fat-free industrial sour curd (tvaroh) made from pasteurised skim cow milk | [martin2025] |
| Salt, to about 4.5% | [martin2025] |
| Ripening culture of Pediococcus acidilactici, Candida valida and Brevibacterium linens | [martin2025] |
| Water, if needed to bring dry matter to 32–34% | [martin2025] |
| Starter | the curd is soured by lactic acid from dairy microorganisms, without rennet; a ripening culture (P. acidilactici, C. valida, B. linens) is mixed into the stored curd |
Total time across the recorded steps: 21 days – 12 months
What changes: Lactic bacteria sour the warm skim milk until it sets into curd
Microbes at work in this step
Lactic bacteria sour the milk until the casein sets without rennet
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Olomouc cheese starts from a fat-free sour curd (tvaroh) made from pasteurised skim milk without rennet. The stored curd is salted to about 4.5%, mixed with ripening cultures, pressed into small discs, rings or sticks, dried warm for a few days, washed with brine and ripened again until a golden-yellow smear covers it. Unlike most cheeses, it starts from curd rather than from milk. Made in 9 steps over 21 days – 12 months. The longest step, store the curd, takes 14 days – 12 months (Martín-Del-Campo S.T 2025). Salt is 4.5 % (Martín-Del-Campo S.T 2025). Pediococcus acidilactici, Candida valida and Brevibacterium linens, added to the curd as the ripening culture; B. linens gives the golden-yellow smear does most of the fermenting.
| Main step | 14 days – 12 monthsReported[martin2025] | Store the curd |
|---|---|---|
| Temperature | 22–28 °CReported[martin2025] | Sour the skim milk into curd |
| Salt | 4.5 %Reported[martin2025] | Salt and mix with ripening culture |
| Acidity | pH 7.3Measured[samkova2025] | Pack and keep cold |
Made from stored fat-free sour curd instead of from milk, so it has almost no fat. A short warm yeast phase, a brine wash and a bacterial smear ripen the small pieces in roughly 6 to 12 days (2–4 days of drying, then 4–8 days of smear ripening).
The curd is made from pasteurised milk. Smear-ripened cheeses can build up biogenic amines; a 2025 study of 85 samples found the levels in Olomouc cheese low compared with earlier studies and judged the cheese no serious problem for most consumers. The study kept samples at 5 °C.
Every number is labelled with how it is known. How this atlas is made
The EU entered the name in its register as a PGI by Commission Regulation (EU) No 702/2010 of 4 August 2010. Germany and Austria objected. The Commission found that the German name Olmützer Quargel and the Czech name Olomoucké tvarůžky are names of similar cheeses with a common historic origin in the town of Olomouc, so it allowed Olmützer Quargel to be used for cheese outside the specification for five years. The review cites a mention of the cheese from 1452 and one in an Olomouc state list of 1583. The same review says the cheese won an award at the first Austrian dairy exhibition in Vienna in 1872.
