This study presents a comprehensive overview of the most well-known Czech cheeses. It starts with an overview of the three Protected Geographical Indication (PGI) cheeses, followed by a summary of other traditional or well-appreciated cheeses. The cheese-making industry has experienced constant growth, and European cheeses are appreciated globally and locally. The Czech cheese industry is not the exception. However, despite the Czech cheese-making tradition, there is a dearth of scientific knowledge. Most information is outdated, and access to historical databases is insufficient. For the Czech cheeses evaluated in this study, the cheese-making process, alongside the available compositional and functional information, is described when possible. The PGI Olomoucké tvarůžky, Jihočeská Niva, Jihočeská Zlatá Niva cheeses, and the non-protected Blat'ácke zlato cheese have more extensive scientific information presented. Other traditional Czech cheeses, such as Romadur, Nalžov, or Sázava, could be granted a PGI if research provides deeper knowledge about the impact of culture, production region, processes, and ripening, among others, in their unique characteristics.

DRIFT FOOD Research Centre Faculty of Agrobiology Food and Natural Resources Czech University of Life Sciences Prague Prague Czechia

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