Abertam cheese

{{Short description|Czech cheese}}

{{Infobox Cheese

| name = Abertam cheese

| image =

| othernames =

| country = Czech Republic

| region = Karlovy Vary Region

| town = Abertamy

| source = Sheep

| pasteurised =

| texture = Hard

| fat = 45%

| protein =

| dimensions =

| weight =

| aging = 2 months

| certification =

}}

Abertam is a traditional Czech farmhouse hard cheese made from sheep milk.{{cite book|author=George Patrick Sanders|title=Cheese Varieties and Descriptions|url=https://books.google.com/books?id=DI8wAAAAYAAJ|year=1953|publisher=U.S. Department of Agriculture|page=4}} It has the shape of an irregular ball with thin yellow to orange natural rind.{{cite book|author1=Culture Magazine|author2=Laurel Miller|author3=Thalassa Skinner|title=Cheese For Dummies|url=https://books.google.com/books?id=tRdj4Slk2_QC&pg=PA212|date=15 May 2012|publisher=John Wiley & Sons|isbn=978-1-118-09939-1|page=212}} It is typically 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.{{cite book|author1=Jeanette Hurt|author2=Steve Ehlers|title=The Complete Idiot's Guide to Cheeses of the World|url=https://books.google.com/books?id=1WuifJuVavEC&pg=PA309|date=1 April 2008|publisher=DK Publishing|isbn=978-1-4406-3618-9|page=309}} The cheese ripens in two months.