sýry

Sýry is the plural form used in Czech and Slovak to refer to cheese or multiple cheeses. In Czech, the singular is sýr, and in Slovak the singular is syr. The word reflects the long tradition of dairy farming and cheese making in Central Europe.

Cheese is made by coagulating milk with rennet or acid cultures, separating the curds from whey, and then pressing and aging the curds to develop texture and flavor. Milk may come from cows, sheep, or goats, and varieties differ in moisture, fat, and aging time.

Within Czech and Slovak contexts, sýry cover a wide range of styles, from fresh and soft to hard and aged. Notable examples include Hermelín, a soft mold-ripened cheese; Niva, a blue cheese; and Oštiepok, a smoked sheep cheese. These and other cheeses are commonly used in meals, snacks, and traditional dishes.

Nutritionally, cheese provides protein and calcium but is also high in fat and salt, with values varying by type. Proper storage in refrigeration and, where appropriate, packaging to maintain moisture, helps extend shelf life.