#Olomouc Region

[unteriors]

Mikulovice, Olomouc Region, Czech Republic.

[mothmiso]

Olomouc (2) (3) (4) by N/ A

[wgm-beautiful-world]

Bouzov Castle - CZECH REPUBLIC

[livesunique]

Bouzov Castle, Bouzov, Olomouc Region, Czech Republic,

Photo by David Klouda

[pagan-stitches]

White/Holy Saturday in Zjnomo (district in Southern Moravia)

White Saturday procession in Olomouc in Eastern Moravia

Holy Saturday was marked by the celebration of the Resurrection. The central point of this holiday was primarily a ceremonial procession around the village, which none of the local residents were allowed to miss. It was an important social event, for which girls and women wore the best they could find in their chests.

During the Easter vigil of the Resurrection, church bells rang out over the village for the first time since Maundy Thursday. Holy Saturday was also the last day of Holy Week, when the customs and order of the previous days faded away in folk tradition.

Photo from Muzeum Zjnomo

In churches, the so-called new fire was lit, originating from the pre-Christian tradition of the so-called spring fires, which were later accepted into the official church system. The new fire was lit by kindling in the open air, and together with it, the wood was also lit, which was burned in its flames. From the logs and charred embers, the farmers then carved crosses, which they put in the fields or behind the roof of their homes.

Photo source

The paškál candle used in the evening service was lit from the fire.

Easter fires burned near the church walls also at Horáček. Water was also blessed, which was then sprinkled on rye. In the Znojmo region, fruit trees were shaken on Holy Saturday to make them bear fruit. The long pre-Easter fast ended. However, Holy Saturday differed significantly from other fasting days. Although mothers often admonished their children to eat one slice less, the fast was only observed until lunch and through lunch.

However, it was not so easy to keep it, since buns and cakes were already being baked for the approaching Easter. Approximately a third of them were eaten the evening before the Easter feast.

Similar customs we also have evidence of from Podyjí. For example, when the bells rang for the first time in German villages "after the arrival from Rome", the housewives ran to the garden and shook the trees to produce enough good fruit. The highlight of the day here too was the procession on the church festival of the Resurrection, which all the villagers participated in in the early evening.

White Saturday may be named for the white robes of those baptized on this night.

Source:

[thatswhywelovegermany]

Handkäs' mit Musik

Hand Cheese with Music

Handkäse is an almost fat-free high protein (> 30 % of the total mass) sour milk cheese that exists under various names throughout Germany. These properties make it popular among popular, runners, and weightlifters, as well as some health food devotees and dieters.

Handkäse is the term in Hesse and Rhineland-Palatinate, Harzer Käse in Lower Saxony and Saxony-Anhalt, and Stangenkäse in Saxony. A similar cheese is also known in the Czech Republic in the area of Olomouc under the name of Olomoucké tvarůžky. It is a small, yellowish, translucent chese with a pungent aroma that some people find unpleasant. It is frequently enjoyed on top of a slice of butter-coated bread. In the Hessian and Palatinate region, it is often served in pubs and beer gardens as Handkäs' mit Musik after the following recipe.

Ingredients:

One package of Handkäse (200 g)

A small onion, thinly sliced of cut into cubes

2 tablespoons of good cooking oil

A good dash of fine vinegar (to taste)

Half a teaspoon of caraway seeds

One or two slices of fresh grey bread (rye-heavy mixed bread) covered with butter

Mix the liquids and onions and pour the mixture over the rolls of Handkäse. Sprinkle the caraway seeds on top. Enjoy with the bread.

Some people may ask where the music is, whereupon the correct reply is: "The music comes later", referring to the flatulence that the raw onions may provide during digestion.

[squadron-of-damned]

What is cheese in your country eaten with and how does it taste?

Usually here is cheese slapped on bread and eaten like that, or grated on pasta.

The "base" cheese which most people buy and to which they compare the others is Gouda. Gouda is mild of taste, inoffensive, but also here you won't get Gouda that will blow yours socks off. It is cheap for cheese. A cheaper alternative is Edam. Edam is boring, it tastes like wet milk fat. Neither Gouda nor Edam are Czech cheeses, but they are the most commonly bought. Both are hard cheeses.

Probably the most commonly bought Czech cheese is Hermelín. It is an imitation of Camembert, the name actually means "ermin stole" and it comes from the white mould coating. It is soft and a little tangy, a good and well aged Hermelín will have a bit tougher core. In my opinion it is somewhat more flavourful than Camembert, but it is not so soft. It is good for charcuterie boards, can be served marinated in oil with onion and usually some herbs and pepper (that is "pickled"), or covered in breadcrumbs and deep fried like a schnitzel and then served with usually fries and cranberry sauce/marmalade. You can, of course, also cut it in slices and slap it on the bread, but that is incredibly barbaric. Everyone here does it. Hermelín pairs well with white wine, but pickled/marinated is a beer thing.

What I see often in stores but not often bought, save for my grandma, is Blaťácké zlato ("quag gold"). It is a knock off of Bel Paese. It is a bit tart, soft, kinda feels like eraser in your mouth. It is boring. It can be made interesting by inserts, for example green pepper or walnuts. It is recommended to accompany white wines, I suppose to make you appreciate that you have something besides the cheese. If you leave it long enough next to unpacked Hermelín (or Camembert), it will adopt the mould and in a week or two you'll have a new Hermelín piece.

Niva ("floodplain") is a cheese that people either love or hate, very rarely they are indifferent. It is an imitation of Roquefort, but it is made out of cow milk instead of sheep, so it feels less aggressive if you grew up on cow milk (most people have). It is a semi-hard crumbly cheese, if it is really aged it becomes less crumbly and more spreadable, like butter. It has blue-green mould through it, and it tastes quite salty and mould-spicy. It is an affordable bluegreen mould cheese and it doesn't have any strong (or weak) odour, which for a lot of people is a plus. a thing you might want to slap on quatro formaggi pizza. I like grilled cheese including niva. I am not aware of niva being paired with any specific drink. I usually am plain evil and accompany it with milky tea and/or cacao to remind my taste buds that the life could be worse.

Probably the best known national phenomenon is olomoucké tvarůžky, sometimes also olomoucké syrečky (Olomouc curd cheese). It is a ripened soft cheese, very yellow. It has a pungent taste and smell. It is supposedly used in regional kitchen, but I cannot imagine how or why, because increasing the temperature of this cheese warrants a biohazard warning, or so the joke goes. They do taste better when you let them warm up, though, the taste blooms out into fullness. Do nto eat them straight out of the fridge. Some households have special glass (or plastic) covers and plates to put syrečky on where they can warm up while remaining covered. You usually don't lose syrečky for log, you can sniff them out. Tvarůžky are usually paired with beer.

[flagwars]

Flag Wars Bonus Round

[amazingczechia]

Olomouc is a major city in Moravia and the capital of the administrative region of the same name. Its well preserved Old Town belongs to the most beautiful ones in Czechia and boasts a UNESCO World Heritage Site. It attracts many domestic and foreign tourists, but the city still seems somewhat underrated. If you like visiting charming historic cities and don’t like the kind of crowds that you’ll see e.g. in Prague, then Olomouc may be a perfect destination for you.

See more: https://www.amazingczechia.com/destinations/olomouc/

Photo: © Bigstock/velishchuk

[ancestorsalive]

21 Facts about the 𝗖𝘇𝗲𝗰𝗵 𝗥𝗲𝗽𝘂𝗯𝗹𝗶𝗰:

1. The Czech Republic was formed in 1993, following the peaceful split of Czechoslovakia in what is known as the Velvet Divorce.

2. The country is home to over 2,000 castles, making it one of the highest densities of castles in the world.

3. Prague, the capital city, is home to the largest ancient castle in the world, Prague Castle, according to the Guinness Book of World Records.

4. The Czech Republic is the birthplace of the world-famous Pilsner lager, originating from the city of Plzeň (Pilsen) in 1842.

5. The country has a long tradition of puppetry and marionette exhibitions. Puppetry was added to UNESCO's list of Intangible Cultural Heritage in 2016.

6. The Gregor Mendel, the founder of genetics, was born in 1822 in what is now the Czech Republic.

7. The Czech Republic ranks as one of the top countries in terms of beer consumption per capita. The tradition of brewing dates back to the 10th century.

8. The currency used is the Czech koruna (CZK), as the country has not adopted the Euro.

9. The Charles University in Prague, established in 1348, is one of the oldest universities in the world.

10. The traditional Christmas dinner in the Czech Republic often includes carp, which families sometimes keep alive in their bathtubs before preparing it for the meal.

11. The Czech Republic is the birthplace of the renowned Art Nouveau artist Alphonse Mucha.

12. The country's landscape is quite diverse, including bohemian paradise's rock cities, Moravian karst caves, and mountain ranges like the Krkonoše, home to the highest peak in the country, Sněžka.

13. The Czech Republic is known for its spa towns, including Karlovy Vary, Mariánské Lázně, and Františkovy Lázně, attracting visitors seeking relaxation and therapeutic treatments.

14. The Moravian Karst, a protected nature reserve in the eastern part of the Czech Republic, features more than 1,000 known caves and gorges.

15. The Velocipedes Museum in Česká Třebová is one of the world's largest museums dedicated to bicycles and motorcycles.

16. The Czech language belongs to the West Slavic group of languages and is known for its challenging pronunciation and grammar.

17. Traditional Czech glassmaking and crystal production have a long history, with Bohemian crystal being highly prized worldwide.

18. The Olomouc cheese, known as Olomoucké syrečky or tvarůžky, is a smelly, aged cheese from the region of Olomouc, famous throughout the country.

19. The Czech Republic has a significant tradition of animation and film, with filmmakers like Jan Švankmajer gaining international acclaim.

20. Kutná Hora, a town in the Czech Republic, is home to the Sedlec Ossuary, a small Roman Catholic chapel, adorned with decorations made out of human bones.

21. The Czech Republic was the first former Eastern Bloc state to gain developed economy status according to the World Bank, showcasing its successful transition from a state-controlled economy to a market-driven one.

[idsok]

Guys

This is no longer a parody-official blog of the Olomouc Region Integrated Transport System, this is just some guy's blog now.

(yes, it is bc i accidentaly rb-ed too much stuff here instead of main)

[unteriors]

Ptení, Olomouc Region, Czech Republic.

[mothmiso]

Olomouc (2) (3) (4) (5) by N/ A

[marmota-b]

I believe it is in fact, more or less, Big Parma. I'm not Italian and know very little about it in point of fact, but I believe it's basically a guild.

I know this because I'm Czech and there's an Italian cheese entrepreneur who, some time ago, ran afoul of Big Parma by starting a production of parmesan-style cheese with Czech milk in Czechia (namely Moravia near Olomouc, in a traditional cheese-making region in its own right). It can't be called parmesan. It's against the rules of Big Parma to call it parmesan. It's called Gran Moravia. And aside from the fact it uses milk from Moravia in Moravia, it basically is parmesan. It has all the proper permesan know-how. But it's naughty and uses Moravian milk, in Moravia.

[pagan-stitches]

The Přerov Open-Air Museum in the Olomouc Region of Moravia, Czech Republic

[kansainepalnews]

Cargo Train Fire in Czech Republic Transporting Benzene (TV Asahi Network)

#BreakingNews #TrainFire #ChemicalSpill In Central Europe’s Czech Republic, a freight train carrying chemicals caught fire. On the 28th in the Olomouc region in eastern Czech Republic, a freight train ignited, leading to firefighting efforts by the local fire department. The incident, which raised concerns about potential environmental and safety hazards, prompted an immediate response from…