Cheese dairy

We respect the gifts of Nature.

Cheeses from our cheese dairy are made solely according to traditional methods and recipes, as our goal is to produce natural dairy products without any artificial additives and preservatives.

103 l

of cow’s milk is needed for 10 kg of cheese

62 h

is the average time for cheese brining

1458 l

of milk is processed daily in a cheese dairy

Manufacturing process

The equipment used today is much more modern than the one hundred years ago, while the procedures remain the same; such as they were used by the first cheese growers at the hatcheries.

MILK PREPARATION

Milk is transferred from cisterns into cheese vats, where it is slowly heated. For some products, milk is previously pasteurized.

CULTURING

Heated milk is gradually added lactic bacteria – rennet and starter cultures that induce the natural process of curdling.

CURD CUTTING

Curd (coagulated milk) is a soft layer that forms on the surface during curdling. Curd is cut to smaller pieces with a curd cutter, a traditional cheesemaking tool.

CURD GRAIN

As cut up curds are slowly stirred, whey is drained of and the curds gradually become smaller and smaller. Eventually, curd grain forms in the cheese vat.

MAKING THE WHEELS

Curd grains are scooped into cheese moulds with holes, through which excessive liquid is drained. What remains in the moulds are curd grains that slowly bind together and form the shape of a wheel.

TURNING AND PRESSING

Once the wheels have been made, they have to be turned and pressed throughout the next few hours in order for the curd grains to bind completely and the cheese to acquire its final shape.

BRINING

When the cheeses have been taken out of the moulds, the date of production is written on the side of each wheel. The wheels are then put in big containers with salty water called brine, in which they are soaked for the next few hours.

CHEESE RIPENING

Finally, cheeses are ripened in the ripening cellars for a few months. During the ripening process, we have to take care of every single wheel of cheese – clean it and turn it around when necessary.