Abertam cheese is a traditional Czech farmhouse hard cheese made from sheep milk. It has the shape of an irregular ball with thin yellow to orange natural rind. It is used as a table cheese or for melting.

Abertam is made in Karlovy Vary, the 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. The cheese ripens in two months.

Country - Czech Republic

Milk - Ewe

Texture - hard

Fat Content - 45%

Olomoucké syrečky (Czech pronunciation: [ˈolomou̯tskɛː ˈsɪrɛtʃkɪ]) or olomoucké tvarůžky (Czech pronunciation: [ˈolomou̯tskɛː ˈtvaruːʃkɪ]) is a ripened soft cheese made in Loštice, Czech Republic, which is very easy to recognize by its strong scent and yellowish colour. It is named after the city of Olomouc and contains only 0.6% of fat.

Olomoucké tvarůžky is the only original Czech cheese with a distinctive, pungent taste. This natural matured soft cheese is free of any chemical additives. The first written mention of this cheese dates back to the 15th century.^[1] The A. W. Company has been making this cheese since 1876. There is a small museum devoted to the cheese at the A. W. Company production plant in Loštice.

Paški sir (English translation, cheese from the Island of Pag) is a hard, distinctively flavoured sheep milk cheese from the Croatian island of Pag. The unique flavour is derived by rubbing the cheese with olive oil and ash before leaving it to mature; in addition, the sheep eat a diet that includes many wild herbs like sage, which some claim is essential to making the cheese.