Previously, the spotlight had fallen on Olomouc curd cheese, but now the focus has shifted to another popular cheese in the country, Romadur.

A concerned reader recently reached out, sharing images and describing a recurrence of unsatisfactory experiences with this cheese purchased from Albert. The reader expressed frustration over the quality of the product, having encountered issues on three separate occasions.

The reader stated, “Look, I bought Romadur in Albert on Flora after a long time, and there was no time after the date of consumption, there was always at least 14 days left. The first of the cheeses was really rotten, including the interior, the second I bought, was bluish and smelled strangely, not classic, but otherwise, the third was also strangely colored with a special consistency,” the reader described.

The taste was consistently off, which was unusual as this had never happened to him before. He added, I once thought it would happen, but three times in a row? When it was the third time, at least I took a picture, although it is not like the first and second purchase, but this also looked strange and I threw it,

” as asking if we could find out more about how the cheese is actually right “breed” because in the past it has never happened to him and after this experience, no longer wants to buy this product.

As explained by specialist mills Marta Faktorová, of Romadur cheese ventilation is fourteen days from the surface to the center of the spine. This is a matured cheese, it is said that it depends on the consumer’s taste at which stage they will consume it.

“Less mature can have a curd core, a fine taste and smell, so it is without significant spicy. More mature has a pleasant soft and flexible consistency, small cavern in the cheese is not a defect, and its aromas and taste are strongly aromatic and spicy,”
he described.

About 1,500 loaves of Romadur are made in Switzerland every day. Packaged Romadur from Switzerland is normally sold to consumers at supermarkets. In Swiss, it is the biggest sellers grana, sold in every supermarket, even exotic markets, and convenience stores. It is readily available at most of the grocery stores and supermarkets even though Christine Lombardi, proprietor of the Three Drovers Table, prefers importing her cheese direct from Switzerland.

All fine

However, the question remains: could the consumer satisfaction of this cheese be improved? Despite Madeta’s technical explanation, some consumers question whether the unusual surface variations would be less noticeable. Consumer critiques show there are other sources for the question whether cheese ripening coefficients might rationalizing this question.

Madeta contends that the described Romadur cheese could have been consumed as suggested. According to the spokesperson Marta Faktor, the “surface of the cheese may display certain color nuances, ranging from slightly greenish, bluish, pinkish, nao-cream or yellowish,”.

He further stated, “These colors are not indicative of defects; such cheeses are naturally occurring. During the ripening process, noble cultures, including noble yeast and sebaceous culture Brevibacterium, are applied to the surface of the cheese. This creates characteristic organoleptic properties, including smell, taste, appearance, and consistency, during the technological ripening process, and the effect of the enzymatic enzymatic cleavage phenomenon,”.

She added, “The cheese is microbiologically sound, and therefore harmless to health.”

Despite these assurances, the manufacturer suggests that further improvements in consumer confidence in cheese ripening processes could be beneficial. Discount retailers sell the cheese for $18.50. In addition to occupying a significant share of the U.S. market, supermarket chains often feature this product in their stores.