What We Do

Fresh milk is collected and may be pasteurized to eliminate harmful bacteria while preserving beneficial enzymes.

Rennet or acidic substances (like lemon juice or vinegar) are added to milk to curdle it, forming solid curds and liquid whey.

where tradition meets craftsmanship in every drop of milk and every block of cheese. Nestled in lush green pastures, our dairy farm is dedicated to producing high-quality, farm-fresh dairy products using ethical and sustainable farming practices.

The curds are cut into smaller pieces to release whey, then heated to control moisture content and texture.

Whey is drained, and curds are pressed into molds to shape the cheese and remove excess liquid.

Cheese is salted (directly or in brine) to enhance flavor and preservation, then aged for weeks to years, depending on the type.

Once matured, the cheese is cut, packaged, and stored under controlled conditions before being distributed.