The history of the Kujawska Spółdzielnia Mleczarska in Włocławek dates back to 1935. It was established by owners of lands around Włocławek and Aleksandrów Kujawski. Kujawska Spółdzielnia Mleczarska still uses the traditional production methods. For example thanks to special presses for impressing curd grains, modelled on machines used in Kujawy in the 19th century, the curd cheeses achieve dense and uniform consistency. Just like many years ago linen cheese cloths are used for production. Thanks to this he curd cheese has a characteristic texture. Moreover “Klinek z Kujaw i Ziemi Dobrzyńskiej” and “Krajanka z Kujaw i Ziemi Dobrzyńskiej” curd cheeses are cut and packed by hand. Just like in the traditional recipes no additives – like aromas, dyes or preservatives – are used in the production process. In 2011 skimmed cut curd cheese and skimmed wedge curd cheese produced by the cooperative were granted the “JAKOŚĆ TRADYCJA” (QUALITY TRADITION) mark. This mark is granted only to traditional products of high quality, with unique recipes or other qualities that differentiate them from other products of the same category.