It’s an acquired taste for sure, even better fried!
NuriCZE on
Ripened cheese. These are slightly smelly, but it is a low-fat, high protein (28g per 100grams, <0.5g fat) piece of heaven. Fresh bread, light spread of butter, a few of these on top, salt, paprika… My go-to dinner after running workouts.
sifonak on
If you ate the whole thing, then you must have roots in the Czech Republic. You either hate it or love it.
You need to put them into used socks and put them on the sun during the summer heat, for the right taste
crushstars on
“a little terrible” is perhaps the most accurate way to describe the taste I’ve ever heard lmao
petrh97 on
It’s a bio mass destruction weapon. Better than the german version with CUMin which I hate.
ZahryDarko on
A delicacy.
DarkLordBaudish on
Olomouc’s little cottage cheeses
portythegingerslayer on
National treasure… 🙂
panlevap on
In Hospoda u Rudolfina, god knows if it still exists, they used to have a meal on the menu which was called Dech mrtvé milenky (a breath of a dead mistress). It was fried tvarůžky.
Btw it is super healthy thing to eat. I hated it as a child when my father used to eat it, now l see it differently. And if you want your dogs to go absolutely insane, tvarůžky, syrečky is the way.
Edit: blbě jsem se vyjádřila. Syrečky jsou zdravé, smažené syrečky zdravé nejsou. Druhý odstavec odkazuje na normální syrové syrečky, co nechával fotr “dojít” ve sklenici ve špajzu.
MartasZLA on
Rady151 on
Death.
MeddlinQ on
> a little terrible but I can’t stop eating it
You might as well apply for Czech citizenship now, you got it.
West-Video-2546 on
It’s a rotting cheese. Full of proteins and smell. But I see your overwhelming lust and pain, bro. 🙂
ucsmile on
The best souvenir you could get
Klutzy-Caramel-9777 on
You can even deep fry it.
Time of fermentation is importat – they sould not have white dry part in middle (too little), but if you wait too long they start be extra smelly and ozzi (i hate them thsi way but lots of people prefer them and they are deffinitly not dengerous to eat.
Thin_Estate_410 on
Take it, smell it, love it…
Significant-Colour on
Pro tip: make a proper garlic soup, and put chopped pieces of tvarůžky into it.
It’s actually good protein source, too. The soup can be made in a way to replace whole food, perfect when ill.
Hearasongofuranus on
Mana.
connecting1409 on
desna_svine on
The ultimate protein snack.
Pipettess on
Nebe v hubě.
You have to take it out the fridge for at least an hour before eating it. The more time you give it and the more warm temperature the better. It must be soft! Then spread it on a slice of sourdough bread with butter, cut some onion on it, a pinch of pepper and a few drops of vinegar and enjoy the heavens!
MyMumIsAstronaut on
It’s especially tasty with on some fried bread.
Usakami on
The production is based on low-fat curd, which matures with salt. It is then ground and shaped into small rolls, wreaths, or sticks. Subsequently, the tvarůžky are left to ripen for several days in a drying room. After that, they are washed, which removes the yeast from the surface, allowing a mixture of bacterial cultures to take effect. On drying racks, the tvarůžky then ripen thoroughly. From the racks, they are collected into crates and stored in a cooling room, where they continue to mature for another day or two.
It’s “aged” quark. There is no rennet added, so it isn’t cheese. Usually eaten with fresh bread. European/Sourdough bread, buttered 🤌
30 Comments
Nobody knows, its mystery what it is
Tvargle. It’s literally written on it.
~~Mouldy cheese.~~ Fermented milk, I stand corrected. Either way, it’s the peak of what Czech cousine has to offer.
[Here](https://en.wikipedia.org/wiki/Olomouck%C3%A9_tvar%C5%AF%C5%BEky) you can read more about it.
mňamdopíči
It’s an acquired taste for sure, even better fried!
Ripened cheese. These are slightly smelly, but it is a low-fat, high protein (28g per 100grams, <0.5g fat) piece of heaven. Fresh bread, light spread of butter, a few of these on top, salt, paprika… My go-to dinner after running workouts.
If you ate the whole thing, then you must have roots in the Czech Republic. You either hate it or love it.
apart from eating it on a fresh buttered bread with some salt and paprika, like already suggested, I sometimes do a spread instead. [This recipe](https://fresh.iprima.cz/tehotnej-kuchar-tvaruzkova-pomazanka-nejlepsi-je-pekne-ulezela-439438)
Cheese.
You need to put them into used socks and put them on the sun during the summer heat, for the right taste
“a little terrible” is perhaps the most accurate way to describe the taste I’ve ever heard lmao
It’s a bio mass destruction weapon. Better than the german version with CUMin which I hate.
A delicacy.
Olomouc’s little cottage cheeses
National treasure… 🙂
In Hospoda u Rudolfina, god knows if it still exists, they used to have a meal on the menu which was called Dech mrtvé milenky (a breath of a dead mistress). It was fried tvarůžky.
Btw it is super healthy thing to eat. I hated it as a child when my father used to eat it, now l see it differently. And if you want your dogs to go absolutely insane, tvarůžky, syrečky is the way.
Edit: blbě jsem se vyjádřila. Syrečky jsou zdravé, smažené syrečky zdravé nejsou. Druhý odstavec odkazuje na normální syrové syrečky, co nechával fotr “dojít” ve sklenici ve špajzu.
Death.
> a little terrible but I can’t stop eating it
You might as well apply for Czech citizenship now, you got it.
It’s a rotting cheese. Full of proteins and smell. But I see your overwhelming lust and pain, bro. 🙂
The best souvenir you could get
You can even deep fry it.
Time of fermentation is importat – they sould not have white dry part in middle (too little), but if you wait too long they start be extra smelly and ozzi (i hate them thsi way but lots of people prefer them and they are deffinitly not dengerous to eat.
Take it, smell it, love it…
Pro tip: make a proper garlic soup, and put chopped pieces of tvarůžky into it.
It’s actually good protein source, too. The soup can be made in a way to replace whole food, perfect when ill.
Mana.
The ultimate protein snack.
Nebe v hubě.
You have to take it out the fridge for at least an hour before eating it. The more time you give it and the more warm temperature the better. It must be soft! Then spread it on a slice of sourdough bread with butter, cut some onion on it, a pinch of pepper and a few drops of vinegar and enjoy the heavens!
It’s especially tasty with on some fried bread.
The production is based on low-fat curd, which matures with salt. It is then ground and shaped into small rolls, wreaths, or sticks. Subsequently, the tvarůžky are left to ripen for several days in a drying room. After that, they are washed, which removes the yeast from the surface, allowing a mixture of bacterial cultures to take effect. On drying racks, the tvarůžky then ripen thoroughly. From the racks, they are collected into crates and stored in a cooling room, where they continue to mature for another day or two.
It’s “aged” quark. There is no rennet added, so it isn’t cheese. Usually eaten with fresh bread. European/Sourdough bread, buttered 🤌