What is Jihočeská Niva?
A blue-veined cow’s milk cheese from South Bohemia in the Czech Republic, produced exclusively at the Český Krumlov dairy since 1951. Cylindrical in shape (approx. 2.8 kg), it is made with Penicillium roqueforti cultures using milk sourced from protected areas such as Novohradské Hory, Blanský les, and Šumava — among the least polluted regions in the country.
Taste, aroma, and texture
Semi-soft and slightly crumbly, with an even and homogeneous ripening throughout. The interior ranges from off-white to cream, marbled with regular blue-green veins and visible needle perforations from inoculation. The rind is cream to light brownish, washed and rubbed. Wheels weigh approximately 2.8 kg.
Earthy notes are dominant, characteristic of Penicillium roqueforti. Animal and lactic notes are clearly present, with a faint fruity background. No smoky or herbal character.
Cheesepedia taste profile
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A general profile can describe Jihočeská Niva, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Crumbled over salads, steaks, or roasted vegetables.
- Melted into blue cheese sauces for pasta or meat.
- Served with pears, walnuts, or honey.
- Used in savoury tarts, dips, or spreads.
What pairs with Jihočeská Niva?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Grissini
- Lavash Chips
- Salted Cracker
- Mini Sesame Bagel
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Jihočeská NivaStory and origin
Production began in 1951 at the Český Krumlov dairy as a domestic alternative to imported blue cheeses, using local cow’s milk. The name derives from the Šumava meadows (niva meaning meadow or pasture) that supply the milk. The production method has remained largely unchanged, with the only major update being the introduction of climate-controlled ageing cellars in 2005. It has held PGI status since 2010.
Storage and serving
- Store in the fridge, wrapped in cheese paper.
- Air travel: suitable only for short trips if sealed and kept cold.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
