Abertam cheese
| Abertam | |
|---|---|
| Country of origin | Czech Republic |
| Source of milk | Ewes |
| Texture | Hard |
| Fat content | 45% |
| Aging time | 2 months |
Abertam is a traditional Czech farmhouse hard cheese made from sheep milk.[1] It has the shape of an irregular ball with thin yellow to orange natural rind.[2] It is used as a table cheese or for melting.
Abertam is made in Karlovy Vary, a famous spa town. The natural pastures of this mountainous part of Bohemia provide the sheep with a rich diet that is revealed in the robust flavour of the hard pressed cheese.[3] The cheese ripens in two months.
References
- ^ George Patrick Sanders (1953). Cheese Varieties and Descriptions. U.S. Department of Agriculture. p. 4.
- ^ Culture Magazine; Laurel Miller; Thalassa Skinner (15 May 2012). Cheese For Dummies. John Wiley & Sons. p. 212. ISBN 978-1-118-09939-1.
- ^ Jeanette Hurt; Steve Ehlers (1 April 2008). The Complete Idiot's Guide to Cheeses of the World. DK Publishing. p. 309. ISBN 978-1-4406-3618-9.
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