“European Agricultural Fund for Rural Development: Europe investing in rural areas”.
An operation aimed at launching a cheese factory, starting milk processing and marketing dairy products in the newly established Golęczewo Cheese Factory in Golęczewo
is co-financed from the European Union funds under the sub-measure
“Support for investments in the processing, trade or development of agricultural products”
from Rural Development Program for 2014-2020.
Expected results of the operation: Improving the competitiveness of agricultural producers through better integration with the agri-food chain.
serowarstwo
na nowo
GOLĘCZĘWO
About us
Traditional cheese-making reinvented
The project was born from a passion for real flavours and respect for tradition. Years of learning and our own small-scale trials, trainings and workshops, peeping at the masters and improving our skills and recipes, led to the decision to launch medium-scale dairy plant, manufacturing milk products based on traditional methods in a modern facility, meeting strict hygienic requirements.
Our products
„Casimir the Gray”
Matured cheese, hand-cured with a growth of noble mold - one of our gems. It is created thanks to the joint efforts of spotted milk producers, the cheesemaker, the dairy cultures, supported by the noble mold of the Mycodore species, and, above all, patient daily care through rubbing, cleaning and turning them.
Dutch type matured cheese
Our reinterpretation - seemingly like Gouda and yet different. Slightly sweet and nutty, it owes its flavor and aroma to the addition of dairy cultures from the mountainous and traditionally cheesemaking regions of Europe.
Traditional, short ripened homely cheese.
Suitable for any occasion. A type of cheese made in many parts of the world due to its simple production process. In Poland, it has been produced for a long time especially in the northeast, its most traditional variant, earned a protected geographical indication there.
Homemade, acid coagulated cottage cheese
Again, nothing is rushed, the milk is curdled over 20 hours with selected strains of dairy cultures, gently heated to form a moderately acidic curd without rennet, and gently drained only under its own weight, preserving the moisture that fills the mouth with each bite.Find out more about our products here
Traditional cheese-making reinvented
Proud to be a member of the Guilde Internationale des Fromagers
