Nothing could be better than a piece of cheese, a glass of dry wine and a company of a close person. You may substitute wine by mineral water or milk and add vegetable, fruit, bread, and pastry. Use your fantasy, taste and possibilities. A good cheese is always a healthy and valuable part of the food chain. And a marked and balanced taste is one of its inherent qualities.

Gorovec It is hard mellowing full-fat cheese with a high heated curd. This cheese is produced as smoked and non-smoked. It has a pale-yellowy encrustation and deep-yellow paste without a holes and disruptions. It has a complex aroma and the delicious taste. This succulent cheese has a ripely scented additional taste. This cheese reminds Austrian Bergkässe and cheeses of Emmenthal types too. Maturing process takes min. 2 months. It has the dry substance at least 59% by weight, and with a weight content of fat 45% in dry substance. The permissible storage life is 120 days from production date. This cheese can be produced in a loaf form in paraffinic wax with weight 5 kg, or in a loaf form vacuum packed.

Gorovec - smoked It is hard mellowing full-fat cheese with a high heated curd. This cheese is produced as smoked and non-smoked. It has a pale-yellowy encrustation and deep-yellow paste without a holes and disruptions. It has a complex aroma and the delicious taste. This succulent cheese has a ripely scented additional taste. This cheese reminds Austrian Bergkässe and cheeses of Emmenthal types too. Maturing process takes min. 2 months. . It has the dry substance at least 59% by weight, and with a weight content of fat 45% in dry substance. The permissible storage life is 120 days from production date. This cheese can be produced in a loaf form in paraffinic wax with weight 5 kg, or in a loaf form vacuum packed.

Merino Semi-hard mellowing full-fat sheep’s cheese. This cheese is produced as smoked and non-smoked. This product represents the typical sheep’s cheese. It has a white creamed paste and a characteristic delicate slightly bittersweet taste. This cheese reminds of the Greek cheese Kefalotiri. Maturing process takes min. 3-4 months It has the dry substance at least 54% by weight, and with a weight content of fat 45% in dry substance. The permissible storage life is 120 days from the production date. This cheese can be produced in a loaf form in paraffinic wax with weight 5 kg, or in a loaf form vacuum packed.

Merino - smoked Semi-hard mellowing full-fat sheep’s cheese. This cheese is produced as smoked and non-smoked. This product represents the typical sheep’s cheese. It has a white creamed paste and a characteristic delicate slightly bittersweet taste. This cheese reminds of the Greek cheese Kefalotiri. Maturing process takes min. 3-4 months It has the dry substance at least 54% by weight, and with a weight content of fat 45% in dry substance. The permissible storage life is 120 days from the production date. This cheese can be produced in a loaf form in paraffinic wax with weight 5 kg, or in a loaf form vacuum packed.

Chabovec It is medium hard mellowing full-fat cheese with a low heated curd. This cheese is produced as smoked and non-smoked. We call this cheese “Edam brick”. It has a brightly yellow hard paste, which is elastic in spite of it. His taste is delicious, aroma slightly spicy. Maturing process takes min. 2 months It has the dry substance at least 56% by weight, and with a weight content of fat 45% in dry substance. The permissible storage life is 90 days from production date. This cheese is produced in a loaf form with weight 2.5kg, or like a vacuum packed parts of the loaf form.

Chabovec - smoked It is medium hard mellowing full-fat cheese with a low heated curd. This cheese is produced as smoked and non-smoked. We call this cheese “Edam brick”. It has a brightly yellow hard paste, which is elastic in spite of it. His taste is delicious, aroma slightly spicy. Maturing process takes min. 2 months It has the dry substance at least 56% by weight, and with a weight content of fat 45% in dry substance. The permissible storage life is 90 days from production date. This cheese is produced in a loaf form with weight 2.5kg, or like a vacuum packed parts of the loaf form.

Lumpy sheep cheese, non-smoked and smoked This is semi-soft non-mellowing full-fat cheese. It is the fresh cheese with a snow-white paste and with the grainy consistence. This cheese is produced like young cheese, with the distinct taste as a sheep like milk. It has the dry substance at least 47% by weight, and with a weight content of fat 50% in dry substance. The permissible storage life is 21 days from production date. This cheese is produced in a loaf form with weight 2.0 kg, or like a vacuum packed parts of the loaf form.

Lumpy sheep cheese with chives - non-smoked This is semi-soft non-mellowing full-fat cheese. It is the fresh cheese with a snow-white paste and with the grainy consistence. This cheese is produced like young cheese, with the distinct taste as a sheep like milk. The chive adds to the cheese distinctive aromatic taste of herbs. It has the dry substance at least 47% by weight, and with a weight content of fat 50% in dry substance. The permissible storage life is 21 days from production date. This cheese is produced in a loaf form with weight 2.0 kg, or like a vacuum packed parts of the loaf form.

Cow like lumpy cheese, non-smoked and smoked This is semi-soft non-mellowing full-fat cheese. This soft cheese has milky aroma and slightly milky taste. His paste has a white colour with a small air bubbles and clefts. It has the dry substance at least 45% by weight, and with a weight content of fat 45% in dry substance. The permissible storage life is 21 days from production date. This cheese is produced in a loaf form with weight 2.0 kg, or like a vacuum packed parts of the loaf form.

Ostiepok, non-smoked and smoked Ellipsoid-shaped cheese from cows´ milk with original decoration. Boiled/steamed cheese (string cheese, pasta fillate type cheese), approx. 500g in weight, it may be non-smoked or smoked (the latter of yellow-brown colour). 35% and 44% fat content in dry matter.

Parenica, non-smoked and smoked Boiled/steamed cheese (string cheese, pasta fillate type cheese) from cows´ milk. Parenica has a typical shape of a twisted ribbon, with between 35% and 44% fat content in dry matter.

Korbáčik, Nite (Korbacik threads and bars) non-smoked and smoked Boiled/steamed cows´ milk cheese shaped as threads which may be twisted to form a whip. They are popular among the young and older consumers. 35% and 44% fat content in dry matter.

Kashkaval - non-smoked and smoked Boiled/steamed cheese (string cheese, pasta fillate type cheese) from sheeps´ milk or cows´milk. 45% and 50% fat content in dry matter. Maturing process takes min. 2 months.