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Cheese from Czechia, South Bohemia
Niva is a Czech blue cheese made since 1949 from pasteurised cow milk with lactic cultures and Penicillium roqueforti spores. The curd is salted, moulded into loaves, brined or dry-salted, pierced and ripened in cold cellars for at least four weeks, while blue mould grows through the paste. Made in 7 steps over 30 days. The longest step, ripen in cold cellars, takes at least 28 days (European Commission 2021) and runs at 8 °C (Komprda T 2008). Salt is 20 % (Komprda T 2008). Lactococcus lactis subsp. lactis and subsp. cremoris and Penicillium roqueforti do most of the fermenting.
| Main step | at least 28 daysSet[eambrosia-niva][seznamzpravy] | Ripen in cold cellars |
|---|---|---|
| Temperature | 8 °CReported[komprda2008] | Ripen in cold cellars |
| Salt | 20 %Reported[komprda2008] | Brine or dry-salt the loaves |
| Pasteurised cow milk · Fat set to 3.45 % ± 0.15 % (3.3–3.6 %) under the PGI specification[eambrosia-niva] | |
| 0.9 % | Butter starter culture (Lactococcus lactis subsp. lactis and subsp. cremoris) · Dose in one plant's process[komprda2008] |
| Penicillium roqueforti spores · Strain and dose not disclosed by the producer[eambrosia-niva][komprda2008] | |
| Rennet[eambrosia-niva][komprda2008] | |
| 15 g per 100 l of milk | Calcium chloride[eambrosia-niva][komprda2008] |
| 8 kg per 1000 l of milk, then a 20 % brine | Salt · Mixed into the curd, then the loaves are brined (or dry-salted on the surface)[komprda2008][eambrosia-niva] |
| Starter | lactic cultures and Penicillium roqueforti spores; the plant grows its own mould |
Total time across the recorded steps: 30 days
What changes: Cow milk is set to a fixed fat level and pasteurised
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A cow-milk blue made in one large dairy since 1949, ripened at least four weeks. Unlike Roquefort it uses pasteurised cow milk, and the mould is grown in the plant's own laboratory.
Blue cheeses can build up tyramine. In one study, Niva held a mean of 380 mg/kg of tyramine after 49 days of ripening, from 10 to 875 mg/kg between vats, which matters for people taking MAO inhibitor drugs.
Every number is labelled with how it is known. How this atlas is made
Production at Český Krumlov began in 1949 under Andrej Charitonov, a Don Cossack who had learned blue-cheese making as a prisoner of war on Corsica. The mould was once grown on dried bread crusts and is now grown on groats in the plant's laboratory.
