The Czech food rating app Foodgroot aims to “disrupt” the industry by giving consumers the power to evaluate every product on the grocery store shelf with the touch of a button. At the most basic level, this means the quality to cost ratio – whether it’s worth paying more for a certain brand. Down the road, Foodgroot founder and CEO Petr Václavek says, the app will rate products on over 70 parameters, from their organic make-up, eco footprint, and impact on food security – even to what kind of grass milk cows are eating.
Veterinarians in East Bohemia have ordered some 80 tons of fish be
destroyed following an outbreak of the herpes virus at the Buñkov fish
farm near Pardubice.
Although the strain cannot be transmitted to humans, it is highly contagious among fish species. It is the first such outbreak reported this year.
The Czech Republic produced over 44 million litres of ice cream last year, which is the highest figure since 2004. Czechs have surpassed other EU countries, such as Greece or Croatia, Czech Radio reported on Wednesday, citing data released by the European Union’s statistics office, Eurostat. Europe’s biggest producer of ice-cream is Germany, followed by Italy and France.
Fried cheese or smažený sýr, familiarly known as smažák, is a staple on Czech menus, from shabby pubs and bistros to middle class restaurants. The slices of cheese, coated with breadcrumbs and deep fried, are traditionally served with French fries or potatoes and tartar sauce. Find out more about smažák in the second part of our Czech Food Classics series.
Czechia is not famous for making world-class cheese. There is, however, one notable exception: a very peculiar local type of cheese made in Moravia called „Olomoucké tvarůžky" or, more colloquially „tvargle". It has been produced in the region around Olomouc for centuries and is famous for its aromatic smell.