"Peter Westh" <pwesth@fjern.hum.ku.dk> wrote in message
news:45bf5cea$0$141$157c6196@dreader2.cybercity.dk...
> "Frank Løkkegaard" <fl@net.dialog.dk> skrev i en meddelelse
> news:fc.0073fb6b07d51f303b9aca00df212fc4.7d51f42@net.dialog.dk...
>> "Peter Westh" <pwesth@fjern.hum.ku.dk> on tirsdag 30. januar 2007 at 0:26
>> +0100 wrote:
>>>
>>>Gæt nummer to er at det kunne være en ostepresse, f.eks. til at
>>>fremstille
>>>den hårdt sammenpressede kvark man møder i f.eks. det tjekkiske køkken
>>
>> Den ost ville jeg da gerne vide mere om. Kvark er jo let at få fat på;
>> kan
>> man lave den selv?
>
> Jeg ved det ikke, i givet fald må det gøres ved at sætte kvarken til at
> dryppe af under en eller anden form for pres. Den har konsistens omtrent
> som fetaost, men virker mere mager og er helt uden salt. Den rives over
> pandekager og søde knödel. Jeg mener det tjekkiske navn er "Tvaroh tvrdý
> ".
Tænker du på Olomouc curd cheese?
The curd cheese from the town of Olomouc is a true curiosity and culinary
delicacy. Records documenting the production of this curd cheese, called
"syrecky" in Czech, date to the 1500s.
Genuine Olomouc curd cheese represents the only original Czech cheese, the
name of which has been registered as an internationally protected
designation of origin. The A.W. company based in Lostice, the business name
of which bears the initials of the company founder, Mr. Alois Wessel, has
produced this cheese since 1876. The company has been certified for exports
to EU countries (CZ 712) since 1996, and was thus able to guarantee the
supply of its products after the accession of the country to the EU. Mr.
Wessel's company produces around 2,000 metric tons of curd cheese annually.
The primary raw material used to produce the original Olomouc curd cheese is
fat-free sour curd. No preservatives are used in production apart from
common salt, which plays a crucial role both in production and in creating
the typical taste. In terms of nutritional qualities, this cheese fully
meets the requirements of the modern consumer: it contains very little fat -
only 1% - a lot of protein, calcium, and cultivated lactic cultures.