Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities

TL;DR

This paper explores the history, production, and qualities of Czech cheeses, highlighting the need for more scientific research to support their traditional practices.

Contribution

The paper provides a detailed overview of Czech cheeses and identifies gaps in scientific knowledge that could help in granting them protected status.

Findings

Czech cheeses like Olomoucké tvarůžky and Blat'ácke zlato have more scientific data available.

Traditional cheeses such as Romadur and Nalžov may qualify for PGI with further research.

There is a lack of up-to-date scientific information on most Czech cheeses.

Abstract

This study presents a comprehensive overview of the most well‐known Czech cheeses. It starts with an overview of the three Protected Geographical Indication (PGI) cheeses, followed by a summary of other traditional or well‐appreciated cheeses. The cheese‐making industry has experienced constant growth, and European cheeses are appreciated globally and locally. The Czech cheese industry is not the exception. However, despite the Czech cheese‐making tradition, there is a dearth of scientific knowledge. Most information is outdated, and access to historical databases is insufficient. For the Czech cheeses evaluated in this study, the cheese‐making process, alongside the available compositional and functional information, is described when possible. The PGI Olomoucké tvarůžky, Jihočeská Niva, Jihočeská Zlatá Niva cheeses, and the non‐protected Blat'ácke zlato cheese have more extensive scientific information presented. Other traditional Czech cheeses, such as Romadur, Nalžov, or Sázava, could be granted a PGI if research provides deeper knowledge about the impact of culture, production region, processes, and ripening, among others, in their unique characteristics.

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