Óvári cheese

From Cookipedia

Óvári cheese

Origin

  • Óvári, one of the most popular types of cheese in Hungary, was named after Mosonmagyaróvár where it was developed at the beginning of the 20th century.

Cheese group

  • Semi-soft trappist type

Milk type

Aroma and taste

  • Juicy, slightly salty, and sour. There is also a smoked variety which is flavoured with caraway seeds. Rind washed in brine

Strength and texture

  • Matured for 3-4 weeks. Medium-firm texture with dense irregular holes. Mild and matured for three to four weeks

Shape, weight and size

  • Bricks of 3-4kg

Serving suggestions

It can be eaten on bread, added to salads and used in baking. Light white and red wines both go with it.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Óvári cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Óvári cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.

Errors and omissions

If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.