🌟 Madeta’s traditional Czech blue-veined cheese, Niva – a matured cheese with a characteristic blue-green mould inside, combining an intense flavour with a delicious ‘pungency’.
🌾 What is it?
Jihočeská Niva is a matured cheese with blue mould (Penicillium roqueforti) within the cheese. This type of cheese belongs to the blue-mould cheese family (similar to Roquefort or Gorgonzola) and has a more pronounced flavour and aroma compared to ordinary white cheeses.
✔️ Brand: Madeta (Czech Republic)
✔️ Weight: approx. 110 g (also commonly sold in other weights)
✔️ Type: blue-veined cheese made from cow’s milk
✔️ Gluten-free: also suitable for a gluten-free diet.
🍽️ Taste and experience
✔️ Flavour: intense, tangy and saltier, with a distinctive blue mould.
✔️ Texture: moderately creamy to crumbly, with greenish-blue veins of mould throughout the cheese.
✔️ Experience: for lovers of blue-veined cheeses, this is a true delicacy that pairs perfectly with wine or fruit.
🧾 Ingredients and allergens
Main ingredients:
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Milk
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Edible salt
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Lactic acid bacteria
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Penicillium roqueforti
Allergens:
✔️ Contains milk and milk products – not suitable for people with a milk or lactose allergy.
📊 Nutritional values (approximate per 100 g)
(values based on similar varieties of Madeta Niva cheese, 45 % or 50 %)
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Energy: ~1,450–1,500 kJ / ~345–360 kcal
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Fat: ~29–34 g
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of which saturated fatty acids: ~19–22 g
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Carbohydrates: ~0.6 g (of which sugars ~0.6 g)
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Protein: ~22–23 g
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Salt: ~3.7 g
(Specific figures may vary depending on the exact type and fat content of the cheese.)
🍽️ Uses in the kitchen
✔️ On a cheese platter: serve with fresh bread, grapes, apples or nuts.
✔️ With wine: blue cheeses pair beautifully with red wines and sweeter white wines.
✔️ In sauces: add to meat or pasta for a creamy flavour.
✔️ On bread: on a baguette or toast with honey or figs – a brilliant flavour combination.
💡 Tip: If you want to balance out the intensity of the flavour, serve Niva with fruit (e.g. pears or grapes) and crusty bread – the fruit adds a pleasant sweetness to the cheese’s savoury tang.
