Abertam cheese

Abertam cheese is a traditional Czech cheese variety that is produced in the Karlovy Vary Region. It is one of the oldest and most unique cheeses in the Czech Republic, with a history dating back to the 15th century.

History

The production of Abertam cheese is believed to have started in the 15th century in the Karlovy Vary Region. The cheese is named after the town of Abertamy, where it was originally produced. The traditional method of production has been passed down through generations and is still used today.

Production

Abertam cheese is made from sheep's milk, which is heated and then curdled using a combination of rennet and lactic acid bacteria. The curd is then cut into small pieces, drained, and pressed into molds. The cheese is then aged for a period of two to three months.

The production process is labor-intensive and requires a high level of skill, which contributes to the cheese's unique flavor and texture. The cheese is typically produced in small quantities, making it a rare and sought-after product.

Characteristics

Abertam cheese is known for its strong, distinctive flavor, which is described as tangy and slightly bitter. The cheese has a firm texture and a dark yellow to orange color. It is typically shaped into small, round wheels weighing approximately 500 grams.

The cheese is often used in cooking, particularly in traditional Czech dishes. It can also be eaten on its own or paired with a variety of foods, including fruit, bread, and wine.

See also

• List of sheep milk cheeses
• Czech cuisine