The manufacturing of brined cheese is one of the main parts of our production range. We produce white brined cow, sheep, goat and buffalo cheese. Our white cheeses are a special group, characterized by the ripening and storage in a brine bath. This determines the specific microbiological and chemical processes occurring in them. They have a kind of lactic acid salty flavor, typical for the milk type they are produced from, without any side taste. The consistency is uniform, dense and delicate. The color of the cheese is white to very light yellow.
Another important section of our product range is the production of the typical balkan cheese - kashkaval. Currently, we produce it from cow's and sheep's milk.
The production of kashkaval we know today has been reached through the gradual improvement of the technology for many centuries. According to the technology the kashkaval is turned sour and subsequent scalded with hot water and salted. This technology has been preserved from ancient times, because parboiling and salting keep the kashkaval continuously edible.
Akkawi, grill cheese, majdoulle, meshallale, cecil and labneh are popular not only in the Middle East, but also in the rest of the world.