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 Most information is outdated, and access to historical databases is insufficient.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.

• MeSH
• Taste MeSH
• History, 20th Century MeSH
• History, 21st Century MeSH
• Humans MeSH
• Food Handling * history   methods   MeSH
• Cheese * analysis   history   MeSH
• Check Tag
• History, 20th Century MeSH
• History, 21st Century MeSH
• Humans MeSH
• Publication type
• Journal Article MeSH
• Historical Article MeSH
• Review MeSH
• Geographicals
• Czech Republic MeSH