Cheese needs time
We milk in the morning, cut the curd with a harp, and then the wheels age for months in the cellar — turned by hand, wiped, watched. The longer, the more flavor.
From morning milk
Milk
Morning milking from our own herd, unheated, full-fat.
Curdling
Heating, culture and rennet. The milk curdles into curd.
Harp
The curd is cut with a harp into grains, golden whey drains away.
Molds & press
Grains into molds, pressing and brine give the loaf its shape.
To the cellar
The loaves go onto shelves and the longest part begins — aging.
The loaf ages — and gains
Same milk, different time. As the months pass, the cheese hardens, the rind turns golden and the flavor deepens from mild to sharp. Here is the journey of one loaf:
Fresh
White, soft, milky freshness. Curd and young cheese for spreading.
Young ripening
Rind forms, dough elastic, buttery and nutty flavor.
Mature
Firm dough, more pronounced aroma, first crystals. With a glass of wine.
Extra old
Hard, crumbly, full of flavor crystals. Sliced into shavings.
What you take away
Aged cheeses
Young and extra old, by the wheel or by weight, with production date.
Cheeses with noble mold
Blue and white molds, creamy and spicy.
Fresh & curd
Curd, fresh cheeses, bryndza, fromage frais — from morning milk.
Boxes & gifts
Selection of cheeses with homemade bread and chutney, gift packaging.
Farm sale
Directly from the cheese dairy or at farmers' markets. Delivery in the area.
Tours & tastings
Tour of the cheese dairy and guided tasting across aging stages.
Do you want cheese from the farm, a box, or come for a tasting? Write us.