Olomouc cheese

English + Etymology The proper noun en Olomouc refers to the fact that the cheese has been traditionally produced in the surroundings of the city of Olomouc and in the past used to be sold especially in Olomouc markets. Noun - a kind of ripened soft en cheese, characteristic with its strong en scent, distinctive pungent taste and yellowish colour, traditionally made in central Moravia, the Czech Republic en 1998 R. Andrew Wilbey; J.E. Scott; Richard K. Robinson Cheesemaking Practice 102 Springer Science & Business Media New York https://books.google.cz/books?id=NWTVBwAAQBAJ&pg=PA102&dq=%22Olomouc+cheese#v=onepage&q=%22Olomouc%20cheese%22&f=false 978-1-4613-7667-5 Excess acidity has been neutralized in some milks by the use of sodium bicarbonate or sodium carbonate, e.g. in the former Czechoslovakia for Olomouc cheese. en 2009 Lisa Dunford Central Europe 148 Lonely Planet Publications https://books.google.cz/books?id=GkecG_yjGMkC&pg=PA148&dq=%22Olomouc+cheese%22#v=onepage&q=%22Olomouc%20cheese%22&f=false 1741049997 Try the zingy wheat beer with the stinky Olomouc cheese. Translations Olomouc cheese Czech: cs olomoucké tvarůžky m-p, cs olomoucké syrečky m-p Finnish: fi Olmützer Quargel German: de Olmützer Quargel m, de Quargel m Hungarian: hu olmützi kvargli, hu kvargli Polish: pl twarożki ołomunieckie m-p, pl serki ołomunieckie m-p Russian: ru Оломоуцкие сырки m-p Slovak: sk Olomoucké tvarôžky m-p, sk Olomoucké syrčeky m-p en terms derived from toponyms en Cheeses Olomouc