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The farm produces goat cheese based on unpasteurised milk derived from goats fed during the grazing period with green fodder only coming from own ecological meadows, and during the winter season with hay and kibbled grain from own fields. Goats are hand-milked. Cheese is produced as a result of adding precious cultures of bacteria, after which milk is curdled with original plant or animal rennet. After the brine bath, cheese ripens for three months in properly prepared basement spaces.
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