\r\n <\/strong>V\u00a0Praze 7 m\u00e1 tradici nejen prodej, ale tak\u00e9 v\u00fdroba s\u00fdr\u016f. V\u00a0b\u00fdval\u00e9m trojsk\u00e9m pivova\u0159e v\u00a0druh\u00e9 dek\u00e1d\u011b 20. stolet\u00ed s\u00eddlila Trojsk\u00e1 ml\u00e9k\u00e1rna, kter\u00e1 se pozd\u011bji p\u0159est\u011bhovala do b\u00fdval\u00e9 Waldesovy tov\u00e1rny v Osadn\u00ed ulici v\u00a0Hole\u0161ovic\u00edch. Zpo\u010d\u00e1tku vykupovala 200 litr\u016f ml\u00e9ka denn\u011b, ale v\u00a0pr\u016fb\u011bhu jej\u00ed existence se denn\u00ed p\u0159\u00edjem zv\u00fd\u0161il a\u017e na 30 000 litr\u016f. Roku 1929 se zde usadilo \u00dast\u0159ed\u00ed ml\u00e9k\u00e1rensk\u00fdch dru\u017estev v Praze. Vyhl\u00e1\u0161en\u00e1 byla hlavn\u011b s\u00fdr\u00e1rna, kter\u00e1 vyr\u00e1b\u011bla s\u00fdr m\u00e1slov\u00fd, dezertn\u00ed, romadur, specialitu Maninsk\u00fd s\u00fdr a Trojsk\u00e9 zlato. V\u00a0roce 1950 byla tov\u00e1rna zn\u00e1rodn\u011bna a stala se sou\u010d\u00e1st\u00ed n\u00e1rodn\u00edho podniku Pra\u017esk\u00e9 ml\u00e9k\u00e1rny a pozd\u011bji Laktos.<\/p>\r\n
Dne\u0161n\u00ed s\u00fdrov\u00e1 situace je pon\u011bkud m\u00e9n\u011b patriotick\u00e1 a na Sedmi\u010dce bezkonkuren\u010dn\u011b vl\u00e1dnou s\u00fdry holandsk\u00e9. \u017de by proto, \u017ee n\u00e1m nejbl\u00ed\u017ee p\u0159ipom\u00ednaj\u00ed \u201eajdam\u201c z\u00a0Laktosu, na n\u011bm\u017e v\u011bt\u0161ina z\u00a0n\u00e1s vyrostla? Takov\u00e1 teorie je samoz\u0159ejm\u011b nads\u00e1zka, nicm\u00e9n\u011b faktem z\u016fst\u00e1v\u00e1, \u017ee my \u010ce\u0161i na holandsk\u00e9 s\u00fdry reagujeme skv\u011ble. Ronica Kenter, kter\u00e1 na Letensk\u00e9m n\u00e1m\u011bst\u00ed v\u00a0roce 2006 otv\u00edrala kultovn\u00ed obchod Cheesy (dnes Cheesy & Ko), tvrd\u00ed, \u017ee p\u0159ijet\u00ed z\u00e1kazn\u00edky bylo tak skv\u011bl\u00e9, \u017ee rychle otev\u0159eli n\u011bkolik dal\u0161\u00edch prodejen nejen v\u00a0Praze, ale i mimo hlavn\u00ed m\u011bsto. P\u0159esto\u017ee ji a partnera pozd\u011bji ekonomick\u00e1 krize a zb\u011bsil\u00fd n\u00e1r\u016fst konkurence p\u0159ed p\u011bti lety donutily s\u00ed\u0165 prodat holandsk\u00e9mu dodavateli, nad\u00e1le ve spole\u010dnosti p\u016fsob\u00ed a h\u00fd\u010dk\u00e1 si pr\u00e1v\u011b p\u016fvodn\u011b prvn\u00ed s\u00fdrov\u00fd obchod na Letn\u00e9.<\/p>\r\n
Ronica poch\u00e1z\u00ed z\u00a0Nizozemska, tak\u017ee jej\u00ed zam\u011b\u0159en\u00ed na holandsk\u00e9 s\u00fdry bylo od za\u010d\u00e1tku p\u0159irozenou volbou: \u201eHolandsk\u00e9 s\u00fdry jsou odv\u011btv\u00ed, kter\u00e9 se v\u00a0sou\u010dasnosti rychle vyv\u00edj\u00ed a neboj\u00ed se b\u00fdt trendy. Hitem jsou ur\u010dit\u011b nov\u00e9 p\u0159\u00edchut\u011b a tak\u00e9 kreativn\u00ed vzhled.\u201c Petr, kter\u00fd m\u00e1 spolu s\u00a0kolegou Danem t\u00e9m\u011b\u0159 od po\u010d\u00e1tku v\u00a0obchod\u011b na starosti z\u00e1kazn\u00edky, n\u00e1m p\u0159in\u00e1\u0161\u00ed ochutnat: \u010derno\u010dern\u00fd s\u00fdr s\u00a0t\u00e9m\u011b\u0159 popov\u00fdm n\u00e1zvem Black Lemon obarven\u00fd \u017eivo\u010di\u0161n\u00fdm uhl\u00edm a ochucen\u00fd citronem a limetou, delik\u00e1tn\u00ed a zaj\u00edmav\u00fd; n\u00e1dhern\u011b zbarven\u00fd s\u00fdr s\u00a0levandul\u00ed; trojbarevn\u00fd s\u00fdr Life, kter\u00fd je \u010derven\u00fd a zelen\u00fd d\u00edky paprice a b\u00edl\u00fd d\u00edky koz\u00edmu ml\u00e9ku \u2013 dal\u0161\u00ed geni\u00e1ln\u00ed varianta, pokud chcete trochu povzn\u00e9st n\u00e1ladu ve\u010dern\u00edho stolov\u00e1n\u00ed.<\/p>\r\n
Ronica i Petr se shoduj\u00ed na tom, \u017ee hlavn\u00ed boom z\u00e1jmu pro\u017e\u00edvaj\u00ed koz\u00ed s\u00fdry. Ronica vzpom\u00edn\u00e1: \u201eP\u0159ed dvan\u00e1cti lety bylo t\u011b\u017ek\u00e9 naj\u00edt koz\u00ed s\u00fdr i v\u00a0Holandsku. Dodnes si pamatuji na obrovsk\u00e9 chu\u0165ov\u00e9 wow, kter\u00e9 jsem poc\u00edtila, kdy\u017e jsem ochutnala prvn\u00ed p\u0159est\u00e1rlou kozu.\u201c (To je slangov\u00fd v\u00fdraz pro uzr\u00e1l\u00fd s\u00fdr z\u00a0koz\u00edho ml\u00e9ka.) I dnes mezi jej\u00ed obl\u00edben\u00e9 s\u00fdry v\u00a0obchod\u011b pat\u0159\u00ed nepasterovan\u00fd koz\u00ed s\u00fdr. \u010cesk\u00fdm z\u00e1kazn\u00edk\u016fm, kte\u0159\u00ed se zdr\u00e1haj\u00ed koz\u00ed s\u00fdr vyzkou\u0161et, d\u00e1v\u00e1 Petr ochutnat s\u00fdr Rotterdam, kter\u00fd pr\u00fd p\u0159esv\u011bd\u010d\u00ed skoro ka\u017ed\u00e9ho. Mimochodem, u holandsk\u00fdch s\u00fdr\u016f podle Ronici nen\u00ed tak d\u016fle\u017eit\u00e9, zda jsou z\u00a0Amsterodamu, nebo Rotterdamu (\u201eTo jsou ob\u011b dost komer\u010dn\u00ed oblasti\u201c), ale podstatn\u00e9 je, zda poch\u00e1zej\u00ed ze severu, nebo z\u00a0jihu. Severn\u00ed b\u00fdvaj\u00ed slan\u011bj\u0161\u00ed, proto\u017ee tu b\u00fdvalo mo\u0159e a kr\u00e1vy tu jed\u00ed jinou tr\u00e1vu ne\u017e na jihu zem\u011b.<\/p>\r\n
Cheesy & Ko m\u00e1 sv\u00e9 st\u00e1l\u00e9 z\u00e1kazn\u00edky, kte\u0159\u00ed \u010dasto ji\u017e p\u0159esn\u011b v\u011bd\u00ed, co cht\u011bj\u00ed. Pokud si v\u0161ak nejste jisti, zeptejte se Petra nebo Dana, kte\u0159\u00ed v\u00e1m nejen r\u00e1di porad\u00ed, ale tak\u00e9 daj\u00ed ochutnat \u2013 nov\u00e9 zbo\u017e\u00ed se v\u00a0prodejn\u011b objevuje ka\u017ed\u00e9 dva t\u00fddny.<\/p>\r\n
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\u010ceskoslovensk\u00e1 tradice<\/strong> Ne \u017ee by se Du\u0161an Sk\u00e1la, kter\u00fd v\u00a0He\u0159manov\u011b ulici spolu s\u00a0man\u017eelkou provozuje Sk\u00e1lovu ml\u00e9k\u00e1rnu, choval n\u011bjak obsedantn\u011b. Nicm\u00e9n\u011b b\u011bhem pov\u00edd\u00e1n\u00ed s\u00a0n\u00edm v\u00e1m rychle dojde, \u017ee je to \u010dlov\u011bk, kter\u00fd kdy\u017e \u0159\u00edk\u00e1 s\u00fdr, mysl\u00ed rovnou tak\u00e9 p\u016fda, tr\u00e1va, seno, zv\u00ed\u0159ata, zp\u016fsob krmen\u00ed, sklep ke zr\u00e1n\u00ed a mnoho dal\u0161\u00edch faktor\u016f, kter\u00e9 se na v\u00fdsledn\u00e9 chuti s\u00fdru pod\u00edlej\u00ed. \u201e\u0160patn\u011b krmen\u00e1 zv\u00ed\u0159ata se poznaj\u00ed na chuti s\u00fdru, proto\u017ee ten pak zho\u0159kne. I to, v\u00a0jak\u00e9 v\u00fd\u0161i kos\u00edte seno a jak\u00fdm zp\u016fsobem ho su\u0161\u00edte, se na chuti projev\u00ed,\u201c \u0159\u00edk\u00e1 Du\u0161an. Kone\u010dn\u011b, o v\u00fdrob\u011b s\u00fdru v\u00ed sv\u00e9 \u2013 s\u00e1m vlastnil koz\u00ed farmu, pracoval v\u00a0oboru v\u00a0Rakousku a dodnes si n\u011bkter\u00e9 s\u00fdry, je\u017e v\u00a0ml\u00e9k\u00e1rn\u011b nab\u00edz\u00ed, vyr\u00e1b\u00ed s\u00e1m. Po osmn\u00e1cti letech zku\u0161enost\u00ed s\u00a0v\u00fdrobou se pr\u00fd u\u017e b\u011bhem procesu zr\u00e1n\u00ed dok\u00e1\u017ee \u201e\u0159\u00eddit v\u0161emi smysly, abych odhadl, kolik \u010dasu s\u00fdr je\u0161t\u011b pot\u0159ebuje. My d\u011bl\u00e1me ve spolupr\u00e1ci s\u00a0ml\u00e9k\u00e1rnou Poln\u00e1 takzvanou afinaci, tedy odebereme s\u00fdrov\u00fd polotovar a s\u00fdr si pak ve sklep\u011b nech\u00e1v\u00e1me sami dozr\u00e1t. Pou\u017e\u00edv\u00e1me smrkov\u00e9 nebo mod\u0159\u00ednov\u00e9 d\u0159evo a s\u00fdry pot\u00edr\u00e1me t\u00e9m\u011b\u0159 nevy\u010derpatelnou \u0161k\u00e1lou p\u0159\u00edchut\u00ed \u2013 pou\u017e\u00edt m\u016f\u017eete alkohol, bakterie, popel, ka\u0161tanov\u00e9 listy, papriku… To se pak prom\u00edtne do v\u00fdsledn\u00e9 chuti s\u00fdru.\u201c Z\u00a0dom\u00e1c\u00ed v\u00fdroby Sk\u00e1lov\u00fdch m\u016f\u017eete v\u00a0prodejn\u011b ochutnat nap\u0159\u00edklad \u010cerven\u00e9ho trpasl\u00edka, Opil\u00e9ho Adama (s whiskey a ko\u0159en\u00edm) nebo naopak Adama St\u0159\u00edzliv\u00e9ho. \u201eNejrad\u0161i bych byl, kdyby k\u00a0n\u00e1m lid\u00e9 p\u0159i\u0161li, posed\u011bli si a pochutnali si na s\u00fdrech, t\u0159eba i s\u00a0v\u00ednem,\u201c \u0159\u00edk\u00e1 Du\u0161an, kter\u00fd si s\u00e1m pr\u00fd potrp\u00ed na s\u00fdry zral\u00e9. K\u00a0s\u00fdra\u0159stv\u00ed m\u00e1 vztah jako k\u00a0um\u011bn\u00ed a k\u00a0\u0159emeslu, kter\u00e9mu je pot\u0159eba se zasv\u011btit. \u201eDobr\u00fd s\u00fdra\u0159 pot\u0159ebuje tak deset let praxe, s\u00fdra\u0159stv\u00ed jako um\u011bn\u00ed chce let dvacet. U n\u00e1s je podle m\u00e9ho odhadu dobr\u00fdch s\u00fdra\u0159\u016f tak deset. Nap\u0159\u00edklad obalit s\u00fdr v\u00a0ko\u0159en\u00ed je relativn\u011b jednoduch\u00e9, ale pokud chcete p\u0159\u00edchu\u0165 dostat dovnit\u0159 s\u00fdru, mus\u00edte u\u017e um\u011bt mnohem v\u00edc.\u201c Ve Sk\u00e1lov\u011b ml\u00e9k\u00e1rn\u011b najdete cca \u0161est dodavatel\u016f, nap\u0159\u00edklad s\u00fdry z ml\u00e9k\u00e1rny Kopeck\u00fd, zm\u00edn\u011bnou ml\u00e9k\u00e1rnu Poln\u00e1 nebo tvaroh a m\u00e1slo z\u00a0farmy v\u00a0Krhanic\u00edch (mimochodem skute\u010dn\u011b skvostn\u00e9). \u201eNa\u0161e ml\u00e9k\u00e1rna je tak trochu tradi\u010dn\u00ed \u2013 ml\u00edk\u00e1rna b\u00fdval obchod, kde prost\u011b bylo v\u0161echno.\u201c<\/p>\r\n V\u00a0Hole\u0161ovick\u00e9 tr\u017enici hned vedle haly \u010d. 22 s\u00eddl\u00ed dal\u0161\u00ed reprezentant toho nejlep\u0161\u00edho z\u00a0\u010desko-slovensk\u00e9 tradice. Majitel obchodu Slovensk\u00e9 delikatesy David Bo\u017eik, kter\u00fd je sice p\u016fvodn\u00ed profes\u00ed peka\u0159 a kv\u016fli vynikaj\u00edc\u00edmu pe\u010divu je jeho obchod tak\u00e9 proslaven\u00fd, zde nab\u00edz\u00ed bryndzu (ml\u00e9k\u00e1rna Zvolensk\u00e1 Slatina), korb\u00e1\u010diky neboli nit\u011b, parenici, o\u0161t\u011bpek \u010di s\u00fdr ka\u0161kaval a dal\u0161\u00ed speciality. Kdy\u017e m\u00e1te \u0161t\u011bst\u00ed, m\u016f\u017eete u n\u011bj n\u011bkdy koupit i tzv. sudov\u00fd s\u00fdr, kter\u00fd se pou\u017e\u00edv\u00e1 jako surovina pro v\u00fdrobu bryndzy, ale je tvrd\u0161\u00ed a jeho chu\u0165 je pikantn\u011bj\u0161\u00ed. David Bo\u017eik si potrp\u00ed na kvalitu nab\u00edzen\u00e9ho zbo\u017e\u00ed a \u0159\u00edk\u00e1: \u201eCh\u00e1pu, \u017ee v\u011bci nem\u016f\u017eou b\u00fdt nekone\u010dn\u011b drah\u00e9, ale pro m\u011b je kvalita z\u00e1sadn\u00ed. Rad\u0161i prod\u00e1v\u00e1m o trochu m\u00e1lo dra\u017e\u0161\u00ed m\u00e1slo, o kter\u00e9m ale v\u00edm, \u017ee je mnohem kvalitn\u011bj\u0161\u00ed ne\u017e b\u011b\u017en\u00e1 nab\u00eddka. Kdy\u017e nap\u0159\u00edklad z\u00a0na\u0161eho m\u00e1sla ud\u011bl\u00e1te m\u00e1slo p\u0159epu\u0161t\u011bn\u00e9, uvid\u00edte, o kolik je to nakonec efektivn\u011bj\u0161\u00ed. Se stejnou filozofi\u00ed jezd\u00edme na Slovensko pro \u010derstv\u00e9 suroviny striktn\u011b dvakr\u00e1t t\u00fddn\u011b, i kdy\u017e ne ka\u017ed\u00e1 z\u00a0t\u011bch cest se t\u0159eba finan\u010dn\u011b zcela vyplat\u00ed.\u201c O tom, \u017ee lid\u00ed, kte\u0159\u00ed s\u00a0Davidem tuto filozofii sd\u00edlej\u00ed, je dostatek, sv\u011bd\u010d\u00ed i fakt, \u017ee o n\u011bkter\u00fdch sobot\u00e1ch se u jeho obchodu vytvo\u0159\u00ed i pades\u00e1timetrov\u00e1 fronta. \u201eJezd\u00ed k\u00a0n\u00e1m \u010ce\u0161i, Slov\u00e1ci, ale t\u0159eba i N\u011bmci.\u201c A jak\u00fd je David\u016fv obl\u00edben\u00fd kulin\u00e1\u0159sk\u00fd tip? \u201eM\u00e1m moc r\u00e1d zeleninov\u00fd sal\u00e1t se sudov\u00fdm s\u00fdrem. Bohu\u017eel je to nedostatkov\u00e9 zbo\u017e\u00ed,\u201c sm\u011bje se David.<\/p>\r\n It\u00e1lie, nebo Francie? Oboj\u00ed! Jen kousek za rohem najdete ve dvorku na Letensk\u00e9m n\u00e1m\u011bst\u00ed nen\u00e1padn\u00fd kr\u00e1mek a v\u00fdrobnu Dal toscano rodil\u00e9ho florentsk\u00e9ho Itala Edoarda Livolsiho, o kter\u00e9m jsme se v\u00a0Hobuletu v\u00a0minulosti ji\u017e zm\u00ednili. Vlastnoru\u010dn\u011b vyr\u00e1b\u00ed italsk\u00e9 s\u00fdry jako mozzarellu, stracchino, caciottu nebo s\u00fdr podle parmaz\u00e1nov\u00e9 receptury. K\u00a0v\u00fdrob\u011b pou\u017e\u00edv\u00e1 \u010desk\u00e9 kravsk\u00e9 ml\u00e9ko. Mozzarella poch\u00e1z\u00ed ze slova mozza z\u00a0neapolsk\u00e9ho dialektu, kter\u00e9 souvis\u00ed s\u00a0od\u0159ez\u00e1v\u00e1n\u00edm. Kousek mozzarelly se zauzluje a u\u0159\u00edzne. Na stroji se mozzarella vyr\u00e1b\u00ed hlavn\u011b proto, \u017ee tak lze zaru\u010dit konzistentn\u00ed v\u00e1hu, tak\u017ee se l\u00e9pe prod\u00e1v\u00e1, ale jinak se uzluje v\u00a0ruce. Edoardovy otv\u00edrac\u00ed hodiny dodr\u017euj\u00ed italskou siestu a v\u00a0cel\u00e9 provozovn\u011b skute\u010dn\u011b poc\u00edt\u00edte z\u00e1van tosk\u00e1nsk\u00e9 n\u00e1lady v\u010detn\u011b uvoln\u011bn\u00e9 p\u0159\u00e1telsk\u00e9 atmosf\u00e9ry, nesp\u011bch\u00e1n\u00ed a v\u00e1\u0161n\u011b pro dobr\u00e9 j\u00eddlo.<\/p>\r\n S\u00fdrov\u00e1 kr\u00e1lovna Francie m\u00edvala zastoupen\u00ed v\u00a0mal\u00e9m kr\u00e1mku ve \u0160meralov\u011b ulici, kde od roku 2010 prod\u00e1val francouzsk\u00e9 s\u00fdry rodil\u00fd Francouz Ga\u00ebl Dandelot pod zna\u010dkou Frans\u00fdr. P\u0159esto\u017ee Ga\u00ebl bydl\u00ed na Sedmi\u010dce, jeho s\u00fdrov\u00fd obchod nyn\u00ed s\u00eddl\u00ed v\u00a0pas\u00e1\u017ei Lucerna. Je v\u0161ak pravd\u011bpodobn\u00e9, \u017ee v\u00a0roce 2019 p\u0159ibude dal\u0161\u00ed prodejna v ulici Franti\u0161ka K\u0159\u00ed\u017eka. S\u00a0typick\u00fdm francouzsk\u00fdm p\u0159\u00edzvukem Ga\u00ebl tvrd\u00ed, \u017ee \u201eFrancouzi jsou nejv\u011bt\u0161\u00ed \u017errrouti s\u00fdr\u016f\u201c. A dod\u00e1v\u00e1: \u201eVe Francii existuje v\u00edce druh\u016f s\u00fdr\u016f ne\u017e ve zbytku sv\u011bta dohromady. Ka\u017ed\u00e1 na\u0161e oslava kon\u010d\u00ed s\u00fdrem a dezertem. Francie je nav\u00edc posledn\u00edm m\u00edstem, kde se hodn\u011b s\u00fdr\u016f d\u011bl\u00e1 z\u00a0nepasterovan\u00e9ho ml\u00e9ka. Pasterov\u00e1n\u00ed ml\u00e9ka je sice asi hygieni\u010dt\u011bj\u0161\u00ed, ale zabij\u00ed se t\u00edm i v\u0161echny bakterie, kter\u00e9 s\u00fdru dod\u00e1vaj\u00ed chu\u0165 a charakter. V\u00a0s\u00fdru z\u00a0nepasterovan\u00e9ho ml\u00e9ka je t\u0159eba tis\u00edc druh\u016f bakteri\u00ed, v\u00a0pasterovan\u00e9m se jich dod\u00e1 t\u0159eba deset a\u017e dvacet druh\u016f \u2013 to u\u017e chu\u0165ov\u011b prost\u011b nedohon\u00edte.\u201c Mimochodem, pr\u00e1v\u011b kv\u016fli rozd\u00edln\u00fdm bakteri\u00edm chutn\u00e1 \u010dedar jinak ne\u017e t\u0159eba niva. A proto jsou n\u011bkter\u00e9 s\u00fdry spojen\u00e9 jen s\u00a0ur\u010dit\u00fdmi mikroklimaty \u2013 jen tam se toti\u017e vyp\u011bstuj\u00ed v\u00a0s\u00fdru konkr\u00e9tn\u00ed bakterie. S\u00fdry z\u00a0nepasterovan\u00e9ho ml\u00e9ka jsou v\u0161ak pr\u00fd bezpe\u010dn\u00e9. \u201ePodl\u00e9haj\u00ed velmi p\u0159\u00edsn\u00fdm kontrol\u00e1m, tak\u017ee to, co \u010dlov\u011bk u\u0161et\u0159\u00ed na pasterizaci, utrat\u00ed za kontroly,\u201c \u0159\u00edk\u00e1 s\u00a0nads\u00e1zkou Ga\u00ebl.<\/p>\r\n V\u011bt\u0161ina majitel\u016f s\u00fdr\u00e1ren si uv\u011bdomuje, \u017ee v\u00a0podstat\u011b pracuje se \u017eiv\u00fdm zbo\u017e\u00edm. \u201eU m\u011bkk\u00e9ho s\u00fdru mus\u00edte \u010dekat na perfektn\u00ed okam\u017eik, kdy ho vystav\u00edte v\u00a0kr\u00e1m\u011b. Mus\u00edte tak\u00e9 samoz\u0159ejm\u011b d\u00e1vat pozor na to, jak\u00e9 s\u00fdry vedle sebe um\u00edst\u00edte ve v\u00fdloze.\u201c Mezi hlavn\u00ed hity Frans\u00fdru pat\u0159\u00ed s\u00fdr Comt\u00e9 dodavatele Seignemartin, u n\u011bho\u017e je v\u00fdb\u011brov\u00e1 letn\u00ed produkce ji\u017e p\u0159edem prodan\u00e1. \u201eRo\u010dn\u00edky se li\u0161\u00ed v\u00a0kvantit\u011b a charakteru, zr\u00e1n\u00ed s\u00fdru je \u017eiv\u00fd proces, kter\u00fd nikdy nem\u016f\u017eete stoprocentn\u011b napl\u00e1novat. Boj\u00edm se, \u017ee p\u0159\u00ed\u0161t\u00ed rok bude b\u011b\u017en\u00e9ho comt\u00e9 m\u00e1lo, proto\u017ee v\u00a0l\u00e9t\u011b bylo sucho.\u201c Ve Frans\u00fdru najdete i skv\u011bl\u00e9 pyrenejsk\u00e9 a savojsk\u00e9 s\u00fdry nebo \u00fachvatn\u011b sametov\u00fd D\u00e9lice des Cr\u00e9miers, kter\u00fd obsahuje neuv\u011b\u0159iteln\u00fdch 72 % tuku, ale to \u201eh\u0159\u00ed\u0161n\u00e9\u201c sousto za chu\u0165ov\u00fd a texturov\u00fd z\u00e1\u017eitek rozhodn\u011b stoj\u00ed.<\/p>\r\n A je\u0161t\u011b jednou Holandsko<\/strong> Vladim\u00edr si s\u00a0obyvateli Prahy 7 vylo\u017een\u011b vz\u00e1jemn\u011b \u201esedli\u201c. M\u00edstn\u00ed lid\u00e9 ho dokonce ocenili v\u00a0anket\u011b Nejlep\u0161\u00ed na Sedmi\u010dce. \u201eNa Letn\u00e9 se setk\u00e1v\u00e1m s lidmi, kte\u0159\u00ed jsou inteligentn\u00ed, mil\u00ed, usm\u011bvav\u00ed a p\u0159ej\u00edc\u00ed, co\u017e byl tak\u00e9 jeden z d\u016fvod\u016f, pro\u010d jsem si Prahu 7 vybral jako m\u00edsto sv\u00e9ho podnik\u00e1n\u00ed. Sv\u00e9 z\u00e1kazn\u00edky velmi dob\u0159e zn\u00e1m a zn\u00e1m i jejich chut\u011b. Ocen\u011bn\u00ed Nejlep\u0161\u00ed na Sedmi\u010dce mi ud\u011blalo nesm\u00edrnou radost hlavn\u011b proto, \u017ee m\u011b do sout\u011b\u017ee nominovali sami z\u00e1kazn\u00edci a d\u00e1vali mi hlasy bez jak\u00e9koli moj\u00ed agitace.\u201c Mezi Vladim\u00edrovy nejobl\u00edben\u011bj\u0161\u00ed s\u00fdry pat\u0159\u00ed t\u0159\u00edlet\u00e1 farm\u00e1\u0159sk\u00e1 nepasterizovan\u00e1 gouda a farm\u00e1\u0159sk\u00fd ov\u010d\u00ed s\u00fdr. \u201eProto\u017ee je nepasterizovan\u00e1, m\u00e1 v\u017edy jinou chu\u0165 a b\u00fdv\u00e1 u n\u00ed zn\u00e1t i ro\u010dn\u00ed obdob\u00ed, ve kter\u00e9m bylo ml\u00e9ko nadojeno. Ml\u00e9ko je chu\u0165ov\u011b jin\u00e9 podle toho, zda zv\u00ed\u0159ata dost\u00e1vaj\u00ed ke krmen\u00ed seno, sil\u00e1\u017e, nebo kdy\u017e jsou na pastv\u011b s \u010derstvou tr\u00e1vou.\u201c Holandsk\u00e9 s\u00fdry si m\u016f\u017eete koupit tak\u00e9 v\u00a0hale \u010d. 22 v\u00a0Pra\u017esk\u00e9 tr\u017enici. A pokud po\u0159\u00e1d nem\u00e1te s\u00fdrov\u00fdch obchod\u016f dost, zato\u010dte do Ha\u0161kovy ulice, kde vyrostl nov\u00fd kr\u00e1mek s\u00a0v\u00fdmluvn\u00fdm n\u00e1zvem S\u00fdry, zaplujte do obchodu s\u00a0italsk\u00fdmi delikatesami na Milady Hor\u00e1kov\u00e9 nebo zabruste ve \u0160meralov\u011b ulici do peka\u0159stv\u00ed, kde najdete lednici plnou \u010desk\u00fdch farm\u00e1\u0159sk\u00fdch s\u00fdr\u016f.<\/p>\r\n Dom\u00e1c\u00ed s\u00fdr Ingredience, kter\u00e9 jsou k\u00a0v\u00fdrob\u011b s\u00fdru pot\u0159eba, jsou pom\u011brn\u011b nepo\u010detn\u00e9 a snadno dostupn\u00e9. Pokud se o dom\u00e1c\u00ed v\u00fdrob\u011b s\u00fdru chcete dozv\u011bd\u011bt v\u00edc, zabruste na str\u00e1nky firmy Bulgaricus, kter\u00e1 s\u00eddl\u00ed ve Veletr\u017en\u00ed ulici (www.bulgaricus.cz<\/a>) a po\u0159\u00e1d\u00e1 i kurzy. Na jejich e-shopu si m\u016f\u017eete rovn\u011b\u017e koupit v\u0161echno pot\u0159ebn\u00e9 n\u00e1\u010din\u00ed.<\/p>","protected":false},"excerpt":{"rendered":"[perex] Situace s\u00a0prodejnami s\u00fdr\u016f na Sedmi\u010dce a hlavn\u011b na Letn\u00e9 se za\u010d\u00edn\u00e1 podobat situaci s\u00a0kav\u00e1rnami. Ka\u017edou chv\u00edli se n\u011bkde objev\u00ed nov\u00fd v\u00fdv\u011bsn\u00ed \u0161t\u00edt, kter\u00fd obsahuje slovo \u201es\u00fdry\u201c, a n\u00e1s kolemjdouc\u00ed nem\u016f\u017ee ne\u017e napadnout: Copak se tu u\u017eiv\u00ed dal\u0161\u00ed obchod se s\u00fdry?! Podobn\u011b jako s\u00a0neust\u00e1le p\u0159ib\u00fdvaj\u00edc\u00edmi\u00a0kav\u00e1rnami je v\u0161ak odpov\u011bd\u00ed v\u011bt\u0161inou p\u0159ekvapiv\u00e9: Ano, a u\u017eiv\u00ed se dob\u0159e. [\/perex] D\u016fvodem m\u016f\u017ee […]","protected":false},"author":76,"featured_media":20666,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[37],"tags":[],"_links":{"self":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts\/20662"}],"collection":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/users\/76"}],"replies":[{"embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/comments?post=20662"}],"version-history":[{"count":3,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts\/20662\/revisions"}],"predecessor-version":[{"id":20673,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts\/20662\/revisions\/20673"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/media\/20666"}],"wp:attachment":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/media?parent=20662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/categories?post=20662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/tags?post=20662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\r\n Ne\u017e zm\u00edn\u00edme dal\u0161\u00edho specialistu na Holandsko, kter\u00fd s\u00eddl\u00ed jen o stanici n\u00ed\u017e na Milady Hor\u00e1kov\u00e9 23, z\u016fsta\u0148me chvili\u010dku na na\u0161\u00ed rodn\u00e9 hroud\u011b. Kvalita p\u016fdy toti\u017e s\u00a0kvalitou s\u00fdru bytostn\u011b souvis\u00ed. A\u0165 u\u017e se zab\u00fdv\u00e1te jakoukoli potravinou, ingredienc\u00ed, surovinou, \u010di hotov\u00fdm j\u00eddlem, d\u0159\u00edve nebo pozd\u011bji si uv\u011bdom\u00edte, \u017ee kvalita toho, co j\u00edte, je potravinov\u00fdm \u0159et\u011bzcem \u00fazce prov\u00e1zan\u00e1 s\u00a0t\u00edm nejp\u016fvodn\u011bj\u0161\u00edm \u201el\u016fnem\u201c, tedy se zem\u00ed. I proto si nejvyhl\u00e1\u0161en\u011bj\u0161\u00ed \u0161\u00e9fkucha\u0159i p\u011bstuj\u00ed tak bl\u00edzk\u00e9 vztahy se sv\u00fdmi dodavateli, farm\u00e1\u0159i a zem\u011bd\u011blci a ti nejobsedantn\u011bj\u0161\u00ed nebo nejv\u00e1\u0161niv\u011bj\u0161\u00ed rovnou zakl\u00e1daj\u00ed farmy vlastn\u00ed. Jako nap\u0159\u00edklad americk\u00fd \u0161\u00e9fkucha\u0159 Dan Barber, kter\u00fd tak detailn\u011b vychyt\u00e1v\u00e1 ka\u017ed\u00fd aspekt farma\u0159en\u00ed a n\u00e1sledn\u011b zpracov\u00e1n\u00ed surovin, \u017ee jeho farm\u011b a restauraci Blue Hill ve stylu farm-to-table se n\u011bkdy lehce ironicky \u0159\u00edk\u00e1 \u201eCalvin Klein mezi zahradami\u201c.<\/p>\r\n![\"\"](\"https:\/\/www.praha7.cz\/wp-content\/uploads\/2018\/10\/bord\u00f3-183x400.jpg\")
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\r\n <\/strong>Mluv\u00edme-li o s\u00fdrech v Praze 7, nem\u016f\u017eeme samoz\u0159ejm\u011b vynechat La Formaggeria Gran Moravia na t\u0159\u00edd\u011b Milady Hor\u00e1kov\u00e9 jen kousek pod Letensk\u00fdm n\u00e1m\u011bst\u00edm. Mo\u017en\u00e1 v\u00e1s p\u0159ekvap\u00ed, \u017ee se v podstat\u011b jedn\u00e1 o rodinn\u00fd podnik, kter\u00fd pat\u0159\u00ed rodin\u011b Brazzale. P\u0159esto\u017ee jde o italskou rodinu, s\u00fdr\u00e1rna s\u00eddl\u00ed v han\u00e1ck\u00e9 Litovli a zpracov\u00e1v\u00e1 v\u00fdhradn\u011b \u010desk\u00e9 ml\u00e9ko. Mana\u017eer prodejny Jan Bojanovsk\u00fd byl p\u0159ed 4,5 roku u otv\u00edr\u00e1n\u00ed obchodu v dom\u011b, kter\u00fd kdysi pat\u0159il do s\u00edt\u011b obchodn\u00edch dom\u016f Brouk a Babka, a dodnes tak lze v z\u00e1zem\u00ed s\u00fdr\u00e1rny spat\u0159it n\u011bkter\u00e9 designov\u00e9 prvky z t\u00e9to \u00e9ry. \u201eNa\u0161i ital\u0161t\u00ed majitel\u00e9 jsou z takov\u00fdch objev\u016f nad\u0161en\u00ed. P\u0159esto\u017ee v\u011bt\u0161ina na\u0161ich nov\u00fdch prodejen se z d\u016fvodu trend\u016f na trhu otv\u00edr\u00e1 v obchodn\u00edch centrech, prodejny v takov\u00fdch star\u00fdch \u010din\u017eovn\u00edch domech s histori\u00ed jako zde na Letn\u00e9 jsou pro n\u011b srde\u010dn\u00ed z\u00e1le\u017eitost,\u201c prozrazuje Jan Bojanovsk\u00fd. Obchod na Letn\u00e9 je obl\u00edben\u00fdm m\u00edstem hlavn\u011b maminek s d\u011btmi, \u010demu\u017e odpov\u00edd\u00e1 i z\u00e1jem o konkr\u00e9tn\u00ed produkty. Dob\u0159e se tu prod\u00e1vaj\u00ed nap\u0159\u00edklad \u010derstv\u00e9 s\u00fdry giuncata, furfante, stracchino nebo jihoitalsk\u00e1 specialita burrata, tedy \u010derstv\u00fd pa\u0159en\u00fd s\u00fdr pln\u011bn\u00fd smetanou. V\u00fdroba vlajkov\u00e9 lodi prodejny, s\u00fdru Gran Moravia, m\u00e1 sv\u00e1 specifika \u2013 po\u017eadavk\u016fm produktu mus\u00ed odpov\u00eddat ml\u00e9ko, ale t\u0159eba i klima v m\u00edstnosti, ve kter\u00e9 s\u00fdr zraje, proto se s\u00fdry neskladuj\u00ed na prodejn\u011b, ale v\u017edy se dov\u00e1\u017eej\u00ed z\u00a0litovelsk\u00e9ho skladu. Podle Jana Bojanovsk\u00e9ho \u201edvoulet\u00e1 Gran Moravia sice stoj\u00ed o kous\u00ed\u010dek v\u00edc, ale je chu\u0165ov\u011b mnohem intenzivn\u011bj\u0161\u00ed, tak\u017ee v\u00e1m j\u00ed sta\u010d\u00ed i m\u00e9n\u011b. Najdete v n\u00ed i drobounk\u00e9 k\u0159upav\u00e9 krystalky, \u010d\u00edm zralej\u0161\u00ed, t\u00edm v\u00edc k\u0159upav\u00fdch zrnek. Zaj\u00edmavost\u00ed je, \u017ee Gran Moravia na v\u00fdrobu pou\u017e\u00edv\u00e1 rostlinn\u00e9 sy\u0159idlo, tak\u017ee je vhodn\u00fd i pro vegetari\u00e1ny.\u201c Mezi dal\u0161\u00ed obl\u00edben\u00e9 st\u00e1lice prodejny, kter\u00e9 se takt\u00e9\u017e vyr\u00e1b\u011bj\u00ed v\u00a0litovelsk\u00e9 s\u00fdr\u00e1rn\u011b, pat\u0159\u00ed i m\u00e1slo, tvaroh a ricotta, co\u017e je syrov\u00e1tkov\u00fd s\u00fdr. Jan Bojanovsk\u00fd si ricottu r\u00e1d m\u00edch\u00e1 s pomeran\u010dovou \u0161\u0165\u00e1vou m\u00edsto cukru \u2013 je to skv\u011bl\u00fd dezert.<\/p>\r\n
\r\n Kousek od hotelu Belvedere na t\u0159\u00edd\u011b Milady Hor\u00e1kov\u00e9 najdete s\u00fdr\u00e1rnu Holandsk\u00e9 s\u00fdry, kterou \u00fasp\u011b\u0161n\u011b vede Vladim\u00edr Pelik\u00e1n. Ten k\u00a0s\u00fdr\u016fm doslova p\u0159i\u010dichl z\u00a0jin\u00e9ho oboru (bankovnictv\u00ed), ale, jak s\u00e1m \u0159\u00edk\u00e1, \u201el\u00e1ska ke kvalitn\u00edmu j\u00eddlu a pit\u00ed mi pomohla se jim v\u011bnovat jak v soukrom\u00ed, tak i na profesn\u00ed cest\u011b. Uchv\u00e1til m\u011b tak\u00e9 vztah holandsk\u00fdch farm\u00e1\u0159\u016f k\u00a0jejich zv\u00ed\u0159at\u016fm a k tradi\u010dn\u00ed v\u00fdrob\u011b. Spolupracuji s holandskou rodinou, jej\u00ed\u017e znalosti jsou pro n\u00e1kup s\u00fdr\u016f z farem m\u00edstn\u00edch farm\u00e1\u0159\u016f kl\u00ed\u010dov\u00e9. Ti vyr\u00e1b\u011bj\u00ed s\u00fdry tradi\u010dn\u011b a \u0161etrn\u011b jak k\u00a0p\u0159\u00edrod\u011b, tak k samotn\u00fdm zv\u00ed\u0159at\u016fm.\u201c<\/p>\r\n![\"\"](\"https:\/\/www.praha7.cz\/wp-content\/uploads\/2018\/10\/valach-F-356x400.jpg\")
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\r\n <\/strong>Od nepam\u011bti a\u017e dodne\u0161ka je jednou z\u00a0hlavn\u00edch rol\u00ed s\u00fdru snaha uchovat to nejlep\u0161\u00ed z\u00a0ml\u00e9ka co nejd\u00e9le. S\u00fdry pr\u00fd existuj\u00ed tis\u00edce let pr\u00e1v\u011b od chv\u00edle, kdy past\u00fd\u0159i zkou\u0161eli zjistit, jak uchovat n\u011bco tekut\u00e9ho a p\u0159en\u00e1\u0161et to na del\u0161\u00ed vzd\u00e1lenosti. Ml\u00e9ko d\u00e1vali do \u017ealudku zv\u00ed\u0159ete a nosili ho na sv\u00fdch cest\u00e1ch. Enzymy v \u017ealudku z\u00a0ml\u00e9ka ud\u011blaly tvaroh a ten pak vydr\u017eel d\u00e9le. Pokud chceme respektovat tradi\u010dn\u00ed postupy v\u00fdroby, mus\u00edme se sm\u00ed\u0159it s\u00a0t\u00edm, \u017ee mal\u00e1 farma vyprodukuje pom\u011brov\u011b za rok tolik s\u00fdru jako velkov\u00fdrobna za patn\u00e1ct minut. Ale jak\u00e9ho s\u00fdru! Vzpome\u0148te na to, a\u017e se budete divit, pro\u010d jsou kvalitn\u00ed s\u00fdry o n\u011bco dra\u017e\u0161\u00ed ne\u017e s\u00fdry v\u00a0supermarketu. Na kvalitn\u00edch s\u00fdrech v\u0161ak v\u00a0posledku sp\u00ed\u0161 u\u0161et\u0159\u00edte, proto\u017ee d\u00edky intenzit\u011b chuti a kvalit\u011b surovin v\u00e1m k\u00a0bohat\u0161\u00edmu gurm\u00e1nsk\u00e9mu z\u00e1\u017eitku i k\u00a0vy\u017eiven\u00ed organismu bude sta\u010dit men\u0161\u00ed mno\u017estv\u00ed. Jedn\u00edm soustem se m\u016f\u017eete kochat je\u0161t\u011b dlouho pot\u00e9, co jste ho spolkli.<\/p>\r\n