| Olomoucké tvarůžky | |
| Othernames: | Olomoucké syrečky |
| Country: | Czech Republic |
| Region: | Olomouc Region (Haná) |
| Town: | Loštice |
| Source: | Cows |
| Pasteurised: | yes |
| Fat: | 0.5% |
| Weight: | 20–30 g per piece |
| Certification: | PGI |
| Kj: | 541[1] |
| Carbs: | 2.6 g |
| Sugars: | 2.6 g |
| Fibre: | --> |
| Fat: | <0.5 g |
| Satfat: | 0.2 g |
| Protein: | 28 g |
| Opt1n: | dry matter |
| Opt1v: | 33 g |
| Opt2n: | salt |
| Opt2v: | 5 g |
Olomoucké tvarůžky (in Czech pronounced as /ˈolomoutskɛː ˈtvaruːʃkɪ/), also known as olomoucké syrečky (in Czech pronounced as /ˈolomoutskɛː ˈsɪrɛtʃkɪ/) or tvargle (from its German name Olmützer Quargel), English: Olomouc cheese, Olomouc curd cheese) is a ripened soft cheese made in Loštice, Olomouc Region, Czech Republic. The cheese is very easy to recognize by its strong scent, distinctive pungent taste and yellowish colour. It is named after the city of Olomouc where it was originally sold.
Tvarůžky is made from skimmed cow's milk without adding rennet, colourings, flavourings and stabilizers, and contains only 0.5% of fat.[1]
The first written mention of this cheese is from 1452. In 1583, the name tvarůžky appeared for the first time.[2]
Until the 19th century, Olomoucké tvarůžky was produced in the villages surrounding Olomouc, and was generally regarded as a peasant food. It was at this time that the cheese began to be referred to as Olomouc curd cheese. The A. W. Company has been making this cheese since 1876.[3]
In the first decades of the 20th century there were still several dairies in Loštice that produced the cheese. Until the Holocaust some belonged to Jewish families: Langer, Eckstein, Klein and Wischnitzer.[4]
Since 2010, 'Olomoucké tvarůžky' has been registered as a Protected Geographical Indication by the European Union.[5]
In 2016, a shop in Loštice began producing a variety of ice cream based on the cheese.[6]
There is a museum devoted to the cheese at the A. W. Company production plant in Loštice.[7]