https://panorama.tvaruzky.cz/ 2026-05-09T11:43:58+02:00 https://panorama.tvaruzky.cz/ https://panorama.tvaruzky.cz/lib/tpl/mot/images/favicon.ico text/html 2017-05-30T21:02:48+02:00 https://panorama.tvaruzky.cz/doku.php/en:kdy_se_vyrabely:historie_vyroby:baleni_tvaruzku?rev=1496170968&do=diff Curd cheese packaging The first reports concerning [the original curd cheese packaging] as bulk in reusable boxes made of solid boards fixed by hoops come from the midst of the last century. Development of production and trade led at the turn of the 19th and 20th century to production of lightweight, disposable [boxes], of [rectangular shape]. Since the sixties of the 20th century wood and cardboard combined boxes appeared, followed by purely [ cardboard ones]. text/html 2017-05-30T21:02:48+02:00 https://panorama.tvaruzky.cz/doku.php/en:kdy_se_vyrabely:historie_vyroby:doprava_tvaruzku?rev=1496170968&do=diff Transportation of ripened curd cheese Olomouc markets and Olomouc traders most probably participated materially in cheese trade from the very beginning. The carters became the first hauliers of higher curd cheese quantities at greater distances; they sold the curd cheese on the way up to the place of destination. This tradition has disappeared, as reported, at the beginning of the 20th century, and new opportunities for the curd cheese were opened by rapid construction of railways in the last d… text/html 2017-05-30T21:02:48+02:00 https://panorama.tvaruzky.cz/doku.php/en:kdy_se_vyrabely:historie_vyroby:druhy_tvaruzku?rev=1496170968&do=diff Kinds of ripened curd cheese In the mid-19th century, when domestic production of the ripened curd cheese was more and more converted into the custom-made and especially in the commercial activity, the cheese started to be divided and classified gradually: mainly by its size and party also by its shape. [Kinds of cheese: O-33] The first documented breakdown is shown by the Olomouc curd cheese producer and businessman, H. Selinger, in 1870, Mr. Selinger classified the cheese in the numerical s… text/html 2017-05-30T21:02:48+02:00 https://panorama.tvaruzky.cz/doku.php/en:kdy_se_vyrabely:historie_vyroby:export_tvaruzku?rev=1496170968&do=diff Export of ripened curd cheese The Austro-Hungarian Monarchy represented by itself a very good market, dominated by Vienna with extraordinary sales volumes of ripened curd cheese and also industrial agglomerations (Ostrava, Brno are the nearest cities). As early as in the mid-19th century there were (as documented) the wholesalers who supplied not only the city and its surroundings, but distributed the curd cheese „... further to the south ...“. The oldest report describes import of the curd che… text/html 2017-05-30T21:02:48+02:00 https://panorama.tvaruzky.cz/doku.php/en:kdy_se_vyrabely:historie_vyroby:formovaci_stroj?rev=1496170968&do=diff Expansion of production and technical progress in general led to construction of the first hand-driven [moulding machines], referred to around 1900, which were used even for other types of cheese. Their capacity was up to 10,000 pieces per hour, but only in the case of more [progressive machines]. Many curd cheese producers were conservative and claimed that from the machines „... the curd cheese is not so tasty ...“. But Karel Pivný, successor and son in law of the greatest Loštice curd cheese… text/html 2017-05-30T21:02:48+02:00 https://panorama.tvaruzky.cz/doku.php/en:kdy_se_vyrabely:historie_vyroby:formovani?rev=1496170968&do=diff Shape of the future ripened tvaruzek was made of the kneaded, food treaded or milled curd in several ways, which received their names by the chosen technique and mostly by the sounds accompanying the process. Flattening is the oldest technique which was preserved by the minor producers till the first decades of the 20th century. The cheese producer or its helpers (mostly women, i.e. cheese shapers) made a ball from a piece of curd and then, by flattening it between their palms, created future sh… text/html 2017-05-30T21:02:48+02:00 https://panorama.tvaruzky.cz/doku.php/en:kdy_se_vyrabely:historie_vyroby:klapacka?rev=1496170968&do=diff The term “mould” is for the first time mentioned in the last years of the 19th century and it is described as „a practical hoop” for the curd cheese. The local craftsmen, mainly wheelers and wood turners, belonged to the mould manufacturers. František Tomášek wood turning plant in Loštice was known for its production of mounds, description of mould production has been preserved till our days. text/html 2017-05-30T21:02:48+02:00 https://panorama.tvaruzky.cz/doku.php/en:kdy_se_vyrabely:historie_vyroby:selsky_tvaruzek?rev=1496170968&do=diff Country curd cheese The commercial trade curd cheese production was based on the traditional domestic production. Curd was salted, kneaded by hands and flattened by palms – shape of the block was larger than the later commercially produced curd cheese pieces. They usually had the diameter of 8-9 cm, were dried on the boards, in two or three rows side by side. The board was usually pushed out of the window of the larder and or was dried in the sun, but after the previous gentler drying to avoid … text/html 2017-05-30T21:02:48+02:00 https://panorama.tvaruzky.cz/doku.php/en:kdy_se_vyrabely:historie_vyroby:suseni_koupani?rev=1496170968&do=diff Drying and washing When the cheese acquired its shape, it was placed on the shingles - thin, planed boards with dimensions of approximately 130 x 25 and less than 2 cm thick. The shingles were adapted to the size of the “drier”; their dimensions were unified only with the machine production. The planed shingles prevented curd cheese from sliding. Originally, when weather permitted, the cheese was dried in the sun. Shingle sizes usually allowed to place one threescore of cheese on one shingle, s… text/html 2017-04-02T19:47:51+02:00 https://panorama.tvaruzky.cz/doku.php/en:kdy_se_vyrabely:historie_vyroby:tvaroh?rev=1491155271&do=diff The producer brought curd in [tubs] or in bags from the farmers, from markets or from dairies home and weighed it for proper salting. In winter 3.5 to 4 kg of salt was used per 100 kg of curd, in summer – up to 5 kg. More salted cheese ripened slowly. Curd was lying for 1 – 3 days in low barrels, where it was mixed. When milling in a mill, salt was added after the first milling, more frequently after the second milling (4 runs were quite normal) to avoid pellet-like shape “. text/html 2017-05-30T21:02:48+02:00 https://panorama.tvaruzky.cz/doku.php/en:kdy_se_vyrabely:historie_vyroby:zrani?rev=1496170968&do=diff Ripening Boxes with washed cheese were stacked in basement and relocated once in two days; the so called “sliding separation” was used for the stuck cheese. The boxes were crosswise placed on each other and size of the left gap determined the rate of ripening. The top grates were relocated to the bottom and vice versa in order to reach uniform ripening. After the third relocation the curd cheese already had the characteristic yellowish colour. After the last movement the curd cheese was placed …