cheese

Hi,

I%26#39;m addicted to cheese.

Are there Czech cheese that I should try?

Does anyone have recommendations on cheese shops in Prague? My especially interested in non-pastrized cheeses since they are very very hard to find in the United States.

Thanks!

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you have to try Beer Cheese when in Prague.it is a selection of cheeses you mash together with beer nd eat with bread.very popular pub snack.

http://www.youtube.com/watch?v=68Mbltcf9GE

www.youtube.com/watch…

have a look at these video links.

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Czech cheese is pretty non-descript, usually either Edam or Hermelin (a very mild brie/camembert-type cheese). They are often deep-fried in batter and served with tartar sauce. Tvaroh (curd cheese) is another popular cheese, often served sweetened on top of pastries.

You should definitely try beer cheese - you can order it in most pubs frequented by Czechs. It is served on a plate with some spices - make sure you mash it together with the spices, and a splash of beer before spreading it on bread (which is usually a form or rye and carraway seeds).

You can also try olomoucké tvarůžky (http://www.tvaruzky.cz/) - this is very strong, very smelly cheese, and is definitely an acquired taste. You sometimes see it on menus, again in pubs frequented by czechs. You can also buy it in supermarkets - it is a small, cylindrical cheese with a strange yellowish coating.

Not sure how well this will go down with the Czechs here, but you could also try Bryndza, a Slovak cheese made from sheep%26#39;s milk :-) You can sometimes find it on menus here; it will almost always be served with the Slovak National Dish - Halusky s brynzou (Gnocchi with Brynza)

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I once tried the deep fried cheese in a pub,can%26#39;t say I would be in a hurry to try it again.I have had a few cheeses at breakfast buffets in various Prague /Czech republic hotels ,all the cheeses were fairly nondescript,all eadible but nothing that would have you clambering back for more.

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I agree with unclegus about the deep-fried cheese. For czechs, that%26#39;s one of the more exciting ways of serving it, but as I said, Czech cheese is pretty non-descript. Beer cheese and olomoucké tvarůžky represent the pinnacle of cheese here. Sorry to disappoint you k8_MTL. But, Czech beer is excellent, and helps the cheese go down. You can get that unpasturised (known as Tankova) - look for Pilsner Urquell. You might like to try Malostranska pivnice, a pub in Malostrana - they serve beer cheese, and tankova Pilsner beer.

www.malostranskapivnice.cz/EN/jidelni-listek

The site is in English, but the menu appears to be in Czech only. Beer cheese is listed as Pivni Syr.

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There is nothing that can help tvarůžky go down ! :D :D

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In addition to the above, there is always Niva, which is a sort of poor relation to Danish Blue, or Primator, which is a poor relation to Emmenthal.

If you can find Tvarůžky, go for it. Just don%26#39;t smell them before consuming unless you have a heavy cold.

Then there is Romadur - a friend of mine has a most unpleasant habit of soaking the stuff in beer for several weeks (unrefrigerated) until it is %26#39;ripe%26#39;. I shared a flat with him for a few months, but his culinary skills left a bit to be desired... :)

Some pubs in Brno serve something similar under a name that I shall not repeat here...

And we had bryndzové halušky at our wedding as the main course, and they went down very well!

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Thanks everyone for your responses.

I really appreciate it.

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