https://panorama.tvaruzky.cz/ 2026-05-09T11:47:09+02:00 https://panorama.tvaruzky.cz/ https://panorama.tvaruzky.cz/lib/tpl/mot/images/favicon.ico text/html 2017-05-30T21:02:49+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:exponaty?rev=1496170969&do=diff text/html 2023-08-18T12:03:11+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_1_05?rev=1692352991&do=diff [Josef Wessels] was the first to produce the ripened curd cheese in Loštice in 1876, from 1898 his son Alois continued the business. Josef Wessels descendants are now the sole producers of the Olomouc cheese. The cheese is named after the famous markets, namely - the OLOMOUC markets. During nearly 20 years, until 1913, as many as 120 cooperative [farmer dairies] were established in Moravia and in 1913 they produced over 3,000 tons of curd. For the curd cheese producers it was an excellent oppo… text/html 2017-05-30T21:10:01+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_1_06_1_07?rev=1496171401&do=diff The 20th century ends on the ground floor and gradual reconstruction of [the original house] of the Wessels family into a progressive [modern plant] and house is considered a symbol of change. It serves for production till our days. The small cheese factory has been converted into a large ripened curd cheese plant. The foundation stone of the new building reminds the complex reconstruction. text/html 2017-05-30T21:10:01+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_1_06a?rev=1496171401&do=diff The earliest [report mentioning] ripened curd cheese is from Olomouc (10 January 1583). [The first photo of curd cheese production] was made before the year 1886 in Prostějov, and [the first photo in Loštice] – before the year 1900. Photograph of the house No. 57 courtyard in Loštice is a historical monument. [Alois Wessels] in the midst of his employees. His descendants at the same address are the last producers of the Olomouc curd cheese – A. W. Loštice, spol s r. o. text/html 2017-05-30T21:06:51+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_1_08?rev=1496171211&do=diff The curd was purchased at markets or in farmer dairies. It was transported mainly in [barrels] and tubs. Curd kneading (manually or by bare foot treading) was the most strenuous work in the process of curd cheese production. Try it on our machine by yourselves. The curd mills –[hand] operated and [powered] afterwards - expanded from the beginning of the 20th century. A good curd, processed perfectly, was the foundation for success … text/html 2017-05-30T21:10:01+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_1_09?rev=1496171401&do=diff At first the curd cheese was shaped from a piece of curd by its [flattening between palms]. Later on, [a wooden mould] and finally the moulding machine was used. The cheese was then dried on [the boards] inserted in racks. Followed by cheese [washing] and storing in [boxes], where ripening was commenced. The nearly ripened curd cheese pieces were stacked in the boxes in [vertical blocks]. Final ripening took place here … text/html 2017-05-30T21:10:01+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_1_10?rev=1496171401&do=diff The curd cheese was placed in the basement, where it undergoes ripening; the cheese is rearranged/relocated regularly. In nice weather the cheese was relocated outdoors as supported by photos from Loštice – [Karel Pivný factory] and from [Emil Langer curd cheese factory]. The curd cheese already begins to smell pleasantly and have its characteristic colour ... text/html 2017-05-30T21:10:01+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_1_11?rev=1496171401&do=diff In the mid-19th century [a network of railways] began to develop quickly and new possibilities were opened for production and sale of the ripened curd cheese. The era of carters is over and the era of steam engines and[internal combustion engines] has its beginning. Packaging is changed and the process of curd cheese production is equipped by more and more machines, e.g. [the box making machine]. And [electricity emerges] everywhere - in Loštice from the year 1909. text/html 2017-05-30T21:02:50+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_2_01?rev=1496170970&do=diff A film about the today's production of the curd cheese, starting by purchase of curd, through its shaping and ripening till its distribution to the customer, is screened in the environment decorated by the equipment used for modern production of the ripened curd cheese. text/html 2017-05-30T21:11:25+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_2_02?rev=1496171485&do=diff In the middle of the room there is a curd cheese moulding machine from the fifties of the 20th century and in the corner - the cheese washing machine. On the walls you can see overview of the documented production of the Olomouc curd cheese and where the cheese was produced in Loštice. There is also the Wessels family tree composed with respect to curd cheese production. The period of curd cheese [factory socialization] (1949 - 1989) is also demonstrated here. At that time period, tens curd ch… text/html 2017-05-30T21:10:01+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_2_03?rev=1496171401&do=diff In “[the Sokol cinema in Loštice]„ the film of Degl brothers – Production of Olomouc Curd Cheese of 1926, family amateur movies and a curd cheese fairytale for children are shown according to the placed cinema programme with the determined time of movie screening. Entrance into the former cinema was less than 20m from the current Museum of Olomouc curd cheese. Exhibitions are organized in the “[cinema]“ as well … text/html 2017-05-30T21:10:01+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_2_04?rev=1496171401&do=diff [Karel] and [Františka] Pivný were the first - not only in Loštice – who commenced mechanical moulding of the curd cheese and became permanently the greatest producers of the curd cheese. The second and third place among the curd cheese producers are occupied by Alois Wessels descendants, who have staked their business on machines and mass production, Jaroslav Dubský and Vincent Wessels. text/html 2017-05-30T21:02:50+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_2_05a?rev=1496170970&do=diff Groups of photos show transformation of individual areas within the premises of the company A. W., společnost s r.o in Loštice, from the moment of their takeover (state-owned enterprise) in 1990 till the state in 2014, when the Museum of Olomouc curd cheese was opened. text/html 2023-08-10T13:28:30+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_2_05aa?rev=1691666910&do=diff For 4 long decades (1950-1989) the communists only robbed the factory without investing in it. At the end of the 1980s, it was in a dilapidated condition and even considered for its liquidation. The velvet revolution (the fall of the communist regime) and restitution a year later saved it from the fate that befell most of the Olomouc cheese factories operating in 1948. In 1991, the descendants of the Wessels and Pivny families were faced with a difficult task: to get the totally devastated compa… text/html 2017-05-30T21:02:50+02:00 https://panorama.tvaruzky.cz/doku.php/en:virtualni_prohlidka:mistnosti:mistnost_2_05b_2_07?rev=1496170970&do=diff The last room, through which the visitors enter the company store of ripened curd cheese, reminds of its flavour and taste and contains at least one part of a large variety of recipes for its preparation. ----------